Club + Resort Chef November 2021

November 2021 www.clubandresortchef.com

Overand

Above After a major kitchen renovation, Executive Chef Stephen Pribish and his team implemented a series of ambitious culinary initiatives at Overbrook Golf Club.

INSIDE Bringing the Inside Out Holiday Pastry Ideas

Dishing

with

DeChellis

STAY THE COURSE BUSINESS IS FULL OF UPS AND DOWNS— especially for club chefs, which is exactly why persistence is a non-negotiable for success.

But being able to commit to an idea and stay the course, for better or for worse, is challenging.

Let’s take Stephen Pribish, Executive Chef of Overbrook Golf Club (Villanova, Pa.), and the cover story in this issue (pg.

58), for example. On the heels of a major kitchen renovation he was actively a part of, he came up with the idea to not just tweak a few things about the operation once the renovation was complete. He went all-in and launched three intensive new programs, with more coming in the next few years.

Pribish and Overbrook didn’t become the cover feature of this issue overnight. It took ten years of attending Chef to Chef Conferences, of honing his craft, of building rapport with his members, and of plain old hard work.

His continued commitment to improving the program for his members and his culinary team was a prerequisite for success. All of that persistence brought him to a place that is now yielding tremendous results.

Let’s shift over to the Chef to Chef special feature in this issue (pg. 56), where I had the unique opportunity to interview a club chef I greatly admire about his jour-

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ney through addiction and into recovery.

His story is important to share for his own purposes, but I think it’s an especially important subject to bring up as clubs continue to struggle with hiring candidates during a time when labor is in short supply.

Every day for this chef is a challenge. But he continues to persist in the face of each obstacle, and his career growth speaks volumes about his will to succeed.

While these stories differ in theme, the common thread—that of staying the course, in order to find success—runs true for both.

The journey is a marathon. Believe in yourself, your team and your mission.

There will be bumps in the road. There will be lots of no’s and setbacks. But if you stay the course, you will find success.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

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N OV E M B E R C L U B I N D E X

Properties N O V Efeatured M B E inR this C issue LUB INDEX BallenIsles Country Club Palm Beach Gardens, Fla. 22 Properties featured in this issue Boca Grove Golf and Tennis Club Boca Raton, Fla. 24 BallenIslesTown Country Club PalmClub Beach Atlanta, Gardens,Ga. Fla. 68 14 Cherokee & Country The Country Club of Springs, Pittsfield Pittsfield, Mass.

Bonita Bay Club Bonita Fla. 61 26 Desert Mountain Scottsdale, Ariz.

20 TheEverglades Club at Admirals 70 34 The ClubCove Palm Jupiter, Beach,Fla. Fla. Fiddler’s Bedminster, N.J.Woodlands, Texas The ClubElbow at Carlton Woods The 68 18 Forest Lake Club Columbia, S.C. 14 The Wayne Club at Pasadera Calif.

Ind. 68 30 Fort CountryMonterey, Club Fort Wayne, The Gasparilla Inn & Club Boca Grande, Fla. 10 Colonial Country Club Fort Myers, Fla. 61 14 JW Marriott Miami Turnberry Resort & Spa Miami, Fla. Country Club Dallas, Texas Lakewood 61 Kalamazoo Country Club Kalamazoo, Mich.

18 Overbrook Golf Club Villanova, Pa. 58 Kenwood Country Club Cincinnati, Ohio 26 Kings Creek Country Club Rehoboth Beach, Del. Piedmont Driving Club Atlanta, Ga. 54 18 Myers Park Country Club Charlotte, N.C. 28 Porters Neck Country Club Wilmington, N.C. 72 Quail West Golf and Country Club Naples, Fla. 24 River RunCountry Country Club Davidson, N.C. Sawgrass Club Ponte Vedra Beach, Fla. 66 20 Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif.

22 www.clubandresortchef.com

CONTENTS November • Vol. 10 • Issue 6

D

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Editor’s Memo

6

Chef’s Thoughts

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Chef to Chef

Over and Above

After a major kitchen renovation, Executive Chef Stephen Pribish and his team implemented a series of ambitious culinary initiatives at Overbrook Golf Club.

Stay the Course

Natasha Capper, CEPC, Executive Pastry Chef, Piedmont Driving Club

One chef shares his journey through addiction into recovery.

13

And to All a Good Bite…

18

One Sip at a Time

20

Bringing the Inside Out

22

A Fresh Perspective

24

The Lamb & The Club Chef

Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.

Sawgrass CC’s multi-pronged wine program is focused on “doing” inventive things that keep members happy and engaged throughout the year.

The evolution of outdoor events has meant rethinking—and dreaming up—all that open-air gatherings can now be.

As GM/COO, Brett Morris is uniquely qualified to expand and enhance the culinary operation at The Club at Admirals Cove.

Porters Neck CC is finding sustained menu success with dishes featuring Australian lamb.

28 Product Showcase 34 Ad Index

Photo courtesy of Overbrook Golf Club

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November 2021

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CHEF’S THOUGHTS

Natasha Capper, CEPC Executive Pastry Chef Piedmont Driving Club Atlanta, Ga.

Natasha Capper has been the Executive Pastry Chef of Piedmont Driving Club for the past 22 years. Some of her greatest accomplishments include competing in the Amoretti National Pastry Team Championship, the National Bread and Pastry Championship, and Pastry Live.

1. You’d be surprised to learn that I am from Africa.

2. If I could trade places with one chef, it would be Francisco Migoya.

3. One of my most memorable meals was at L’Auberge du Pont de Collonges, where Paul Bocuse joined us.

4. My go-to drink is Vinho Verde.

5. My last meal would be pizza.

6. My worst culinary creation was a chocolate beet cake for Valentine’s Day. 7. If I could change one thing about my club it would be the pay grade of our cooks.

8. If I wasn’t a chef, I’d love to be an international tour guide or flight attendant.

9. I knew I wanted to be a chef when I was about 13 and started creating menus, cooking, and dressing the table when my parents would entertain.

10. You’ll never see cannelés on the menu at my club, because they are difficult to do consistently well.

11. The most ridiculous member or guest request I’ve ever had was for a single scoop of ice cream, split three ways.

12. I love being a club chef because there is a family atmosphere and I am now doing wedding cakes for the some of the same people I made birthday cakes for while they were growing up.

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am motivated and inspired by students, because “Ithey don’t have preconceived limitations. ” 13. When I’m not in the kitchen, I’m loving on my fur kids.

14. My biggest mistake when I first started as a chef was being too submissive.

15. I cook savory at home, but I’d never cook it at the club.

16. If I could have dinner with one person, dead or alive, it would be my omama.

17. The most valuable piece of career advice I’ve ever received was always buy good shoes, and replace them often.

18. My favorite celebrity chef is Amaury Guichon, because of his seemingly endless creativity, flawless technical skills and willingness to teach others.

19. The most important piece of equipment in my kitchen is a toss-up between the mixer and deck oven.

20. I want to learn more about ice cream, because the science of frozen desserts is fascinating.

21. My favorite ingredient is chocolate. Sugar is the most overrated ingredient. Fresh fruit is the most undervalued ingredient. I detest mint, and I can’t live without bread.

22. I don’t like to brag, but I make beautiful and delicious focaccia.

23. My most embarrassing moment in the kitchen was during my internship, when I did not check to make sure the mixer was on first speed. When I turned it on, it threw a cloud of chocolate cake ingredients all over the Executive Pastry Chef.

24. If I could have one superpower, it would be to speak any language.

25. My favorite cookbook is Advanced Bread and Pastry by Michel Suas.

26. My favorite kitchen hack is lining pie crust for blind baking with coffee filters and rice.

View the extended conversation with Chef Capper at www.clubandresortchef.com www.clubandresortchef.com

CHEF TO CHEF

One Chef Shares J

Addiction i

THRIVING IN THE WAKE OF ADDICTION has not been simple for this chef, who has requested to remain anonymous for this interview. After multiple stints in jail and a devastating loss, he began the process of recovery.

Since he began his sobriety, he has learned much about his will and what he needs to be successful. He has carefully and methodically climbed the ladder to become an executive club chef. And while he can never undo his past, he is laserfocused on his future.

For him, recovery is an ongoing process that requires constant upkeep. But it has made him thoughtful, stronger and more resilient than he ever dreamed he would become.

CRC: Tell us a little about your culinary background.

Chef: I began working in the culinary industry when I was 15. I dropped out of high school by the time I was 16 and received my GED. CRC: When did your addiction start?

Chef: Right around when I dropped out, I started by just smoking weed with friends occasionally. It progressed to more frequent use and eventually to harder drugs. By 17 I was using heroin and cocaine. At 18 I moved out of state for my first stint in rehab. Within weeks of coming out of rehab, I went right back to using. Soon I was living with cocaine dealers.

During this time, I decided to steal a kilo of cocaine from them. I was caught by the police, taken to jail and sentenced to six years in the department of corrections. While incarcerated, I would order books from Escoffier, The Professional Chef, and more. I studied those books inside and out. Two years before I was to be released, I was able to complete an American Culinary Federation culinary skills program with a chef I still consider to be a great mentor. That chef introduced me to a chef who ran a culinary school so, upon release, I started attending that school while also working.

My addictions started to resurface, though. I never took sobriety seriously. I didn’t think I had a problem. I was back in jail numerous times over the subsequent years. It wasn’t until a close family member passed away that I finally decided to begin Alcoholics Anonymous and Narcotics Anonymous.

CRC: What was your life like in those days?

Chef: I was caught in a cycle I didn’t understand how to break or even understand why it was happening. I was living to get high. It was a very sad part of my life.

CRC: What were some of the biggest impacts of your addiction on your life?

Chef: Addiction caused me to quit school and lose jobs, one after another. My “professional life” didn’t exist. I worked with chefs who would try to help, but I would turn them away, thinking they were wrong and that they didn’t know anything.

I gave up on ever being successful. I alienated everyone I was close with. My family wanted nothing to do with me.

CRC: When did you realize you needed to change and how did you begin?

Chef: I realized I needed help when I was basically homeless and sleeping on someone’s couch. I hadn’t worked in months. I would just steal and sell drugs to pay for things and support my addiction. Then I received a phone call that my grandmother had passed away. It broke my heart. I dropped to my knees, asking God, “Why me? Why do I have to go through all of this?”

At that moment I realized I was in control of my future. I had to seek help and take it one day at a time. I reached out to a family friend who owned a rehab facility. Even though I had been there before, I decided to go again, but this time I decided I would take it seriously.

CRC: What was treatment like for you?

Chef: Treatment is a big part of my story. I had been to numerous meetings and facilities but until I was ready to take it seriously, it never worked. On the day I reached out for help I was ready to surrender everything just to have a small chance at a “normal” life.

CRC: What are some of the most important lessons you learned as you began recovery?

Chef: The steps in AA are key to living a good life, regardless of whether you’re an addict or not. They focus on

By JOANNA DeCHELLIS, EDITOR 8

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s Journey through

n into Recovery taking it one day at a time, admitting you are powerless, and understanding your defaults of character. We work to make direct amends to those we’ve harmed, too. I harmed so many people through my addiction that it was scary and daunting to ask for forgiveness in a true way. But it was necessary.

CRC: You are now a successful executive club chef. Does your past ever complicate your current career?

Chef: On a daily basis, but mostly because of my own insecurities about never being good enough or living up to others’ expectations of me. I will forever struggle with how to get people to look past my record and see the person I am.

It has been extremely difficult to get to this point. And I feel like it is never enough so I must always do more to set myself apart. I believe my journey has made me be a better leader, though. I never hide my past so it makes others understand they can achieve great things if they are diligent.

CRC: What do you wish others knew about addiction?

Chef: I wish people understood what it takes to overcome addiction. It’s far from easy. A person can know they are not living up to their potential, but be unable to change.

Also, just because you have a history of addiction, that doesn’t mean you can’t or won’t change. Addiction doesn’t make a person bad.

www.clubandresortchef.com

CRC: What advice would you give chefs who struggle with addiction?

Chef: Seek help. Find someone you can relate to and have a conversation with them about your addiction. Maybe that person is a recovering addict who is looking to help others on a path to recovery. Maybe it’s a mentor or a family member. Also, try to self-reflect on life and where you want to be. Only you can choose to change, but it helps when you surround yourself with positive people.

CRC: How do you continue to maintain your health, fitness, and balance in life?

Chef: For me, balance sometimes looks like making myself do things even when I’m tired, like stopping by a family function even though it’s only for an hour or just sitting alone in the car after work and reflecting on life.

As the years pass, it does get easier. C+RC

November 2021

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COVER FEATURE

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www.clubandresortchef.com

Overand

Above

After a major kitchen renovation, Executive Chef Stephen Pribish and his team implemented a series of ambitious culinary initiatives at Overbrook Golf Club.

By Joanna DeChellis, Editor

A COUPLE OF MILLENNIA ago, Greek philosopher Heraclitus said, “The only constant is change.”

The turbulence of the past year certainly buttresses ol’ Heraclitus’s argument, but for those who willfully embrace his constant, 2021 gave way to a spirit of reinvention.

Overbrook Golf Club in Villanova, Pa. provides a brilliant example.

Overbrook’s Executive Chef Stephen Pribish and General Manager Jimmy Bartorillo spent the past year actively seeking ways to improve the club’s culinary program. First, they completed a major kitchen renovation. They followed that with the implementation of new bread and pasta programs. Most recently, they launched a pit master and smoking program.

“Our new state-of-the-art kitchen opened doors for us that were previously brick walls,” says Pribish. “We now have the tools and the team in Opposite: General Manager Jimmy Bartorillo (left) and Executive Chef Stephen Pribish. www.clubandresortchef.com

place to enhance, expand and fine-tune everything we do here—and we plan to make the most of this opportunity.”

ADAPT OR DIE Pribish has been with Overbrook for nearly twenty years. Bartorillo has been with the club for twenty-eight. For some tenured managers, it can be tempting to cling to programs that aren’t necessarily broken, even if they aren’t very exciting.

But neither of these men, nor the people on their team, see value in upholding the status quo.

“Our team is our biggest strength,” says Bartorillo. “Together we’re unstoppable in our desire to evolve and serve the membership.”

After nearly 20 years without any major change, Overbrook’s kitchen was in need of updates. Because of where the kitchen lives inside the clubhouse, the footprint is unalterable. Planning, streamlining and being very particular about needs and wants was critical if the membership was going to approve the $1 million renovation plan.

“We were able to show the impact

that new equipment and a moreefficient design would have on the program,” says Pribish. (Many of the ideas, and choices of equipment that he campaigned for, he adds, came directly from the education and experiences he’s gained by attending more than ten Chef to Chef Conferences.)

“It was challenging designing a kitchen through virtual meetings,” Pribish says of the additional curveballs posed by the pandemic. “I’m a visual and hands-on person. I like to kick the tires, so to speak.”

To make the most of the opportunity, he poured through his Conference notes, crafted programs he knew he wanted to bring in, and worked with a kitchen designer to find a way to make the footprint work.

Overbrook purchased ranges, a pasta cooker, combi ovens and a pasta-making machine. Some ducting and venting work also had to be done, and the line was widened from a 12- to 24-inch depth. New heat lamps were added, and the flow was opened up.

“We don’t have a huge staff in the kitchen, so everything has to be within arm’s reach and thoughtfully placed,” says Pribish. “For example, take the grill and the pasta stations. There is a flattop between the two that serves as a buffer and as a tool for both cooks.

There is also a salamander above [the line] that both cooks can use without getting in each other’s way.”

The renovation began in January November 2021

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OVERBROOK GOLF CLUB at a glance

“Our team is our biggest strength,” says Overbrook GC’s GM, Jimmy Bartorillo.

“Together, we’re unstoppable in our desire to evolve and serve the membership.”

and was complete by March. (While the kitchen was closed, the staff ran foodservice out of the pool kitchen.)

CARB LOADING One of the first programs Pribish was eager to activate was an in-house bread program.

“Up to this point, we worked with suppliers to source really great products,” he says. “But there’s something special about that fresh-baked, homemade roll that I wanted to give to our membership.

“I knew it would be challenging to start making our own breads—but I’m an all-in kind of person,” he adds. “Plus, our members deserve it.”

Overbrook no longer has a dedicated pastry chef, so the club relies on its AM and PM cooks to rotate through the bread station. Two cooks in particular have really stepped up and taken ownership over the prep and production.

“There’s a sense of pride in this program,” says Pribish, noting that a small pastry section has been set up in the kitchen where breads are prepped and baked daily. “It’s helping the team tap into their creative side. The foundation is set. I can’t wait to see where this team takes it.”

Overbrook’s pasta program is equally impressive, albeit a bit newer.

“When we were at the Chef to Chef Conference in Seattle, we ate at this one restaurant where they served us a veal ravioli,” says Pribish. “That ravioli has stuck with me ever since, and inspired this whole program.”

The team set to work developing the dough and technique, and advanced to creating new and seasonal sauces.

Now pasta is one of the top sellers on Overbrook’s fall menu.

“More impressive than the introduction of these two programs is how Chef is able to teach his team new techniques as a result of them,” says Bartorillo. “Not only are the members getting a specialty dish, but the staff is developing as culinarians in the process.”

WHERE THERE’S SMOKE… As part of the renovation, Overbrook budgeted for a brand-new smoker.

“We couldn’t expand the footprint of the kitchen, but there’s no reason we can’t expand the kitchen beyond the 12

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# of Members: 1,200 Annual F&B Revenue: $4 Million A la carte/Banquet Mix: 40/60 Average Weekly Covers: 1,450 Food Cost: 45% Food & Beverage Minimum: No Minimum Average No. Annual Golf Outings: 2 Average No. of Golf Rounds: 26,000 Average No. of Events: 675 Foodservice Spaces: • Mixed Grille/Mixed Grille Patio • Piano Bar/Piano Bar Patio • Main Ballroom • Main Porch • Card Room • Solarium • Men’s Locker Room • Bowling Alley • Pool Bar/Pool Snack Bar • Halfway House • Racquet Hut No. of Kitchen Employees: 25 No. of FOH employees: 40 Kitchen Size: 1,500 sq. ft.

Clubhouse Size: 12,000 sq. ft.

Banquet Capacity: 400

walls of the building,” says Pribish.

Pribish invited the smoker’s manufacturer to the club for a two-day immersion for himself and his cooks, to learn the ins and outs of the equipment and get a hands-on learning experience for himself and his team.

“It just goes to show how Chef is able to think outside the box—or kitchen, in this case—to bring a new, novel element into the program,” says Bartorillo, who has been working alongside Pribish for nearly his whole career. “He is the most passionate person I know. He’s also the most loving and caring person I know.

I’ve never heard him say no. He wants to make people happy, and his passion drives everything we do.”

In the not-so-distant future, Overbrook plans to update its dining rooms, members’ bar and casual-dining areas.

Those updates are expected to roll out in the beginning of 2023.

Until then, Pribish and his team will keep their foot on the gas.

“You only live once,” says Pribish, who admits that he “lives by” slogans.

“But if we do it right, once will be more than enough.” C+RC www.clubandresortchef.com

PASTRY

And to All

a Good Bite…

Club pastry chefs are putting a fresh spin on classic holiday sweets for greater appeal.

By Pamela Brill, Contributing Editor

THERE’S NO TIME QUITE LIKE THE holidays to cap off a great meal with a tried-and-true dessert. From gingerbread cookies to the more-elaborate bûche de Noël, pastries that make a once-a-year appearance deserve special treatment, and that means adding a personal touch to make them unique.

As chefs restock their supplies of sugar, flour, chocolate and dairy in anticipation of the holiday season, they are saving shelf space for other ingredients, and boning up on new techniques to add a modern twist to member favorites.

FESTIVE FLAVORS

Mayra Maldonado, Pastry Chef, Colonial CC

www.clubandresortchef.com

At Colonial Country Club in Fort Myers, Fla., membership merrymaking involves palate-pleasing pastries, with plenty of treats to suit different tastes.

“Our members have a big Christmas spirit when it comes to the holidays, and doing desserts that match their enthusiasm inspires me to create a dessert they will love,” says Pastry Chef Mayra Maldonado. With 2021 marking her fourth holiday season at the club, she has developed a keen understanding of what Colonial diners want for dessert.

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PASTRY

For a special holiday treat, Maldonado does a riff on classic cheesecake by fusing gingerbread and peppermint, while highlighting key ingredients. Eggnog plays a starring role in her holiday trifle, made with nutmeg, eggs, dairy, vanilla and (for an adult-only version) rum.

“I individually layer each flavor for them to have their own voice, but also once eaten together to bring forward a symphony known to us all as eggnog,” she says.

Maldonado relishes the opportunity to reinvent traditional treats for a captive audience, especially at a time when visitors are numerous.

“Christmas is probably my favorite holiday, because of the many flavors that we as pastry chefs have to work with,” she adds.

Other favorite holiday desserts at Colonial include croquembouche, bûche de Noël, gingerbread cake and peppermint tart. And with its clubhouse fully operational once again, demand for to-go desserts has diminished, reducing the need to offer portable pastries.

Ever-mindful of members with dietary restrictions, Maldonado plans to adapt her recipes accordingly. For her cheesecake crust, she’ll use almond flour and crushed nuts in lieu of graham crackers. And for a gluten-free streusel, all-purpose flour is swapped out for oat flour.

THE PIE’S THE LIMIT Members of Lakewood Country Club in Dallas, Texas, are grabbing their forks in anticipation of the season’s pie rollout, all thanks to the mastery of Executive Pastry Chef Alyssa DeBernardo. Now beginning her third year at the club, after spending two seasons at the Hyannisport Club in Cape Cod, Mass., she knows exactly what to serve.

“Our members always crave pumpkin pie, pecan pie, apple pie, coconut cream pie and sweet potato pie,” she says, noting their consistent popularity from the beginning of October through Christmas.

Undaunted by the frenetic, predictable pace of pie baking, DeBernardo enjoys putting a contemporary spin on standards. “I love taking traditional desserts and flavor profiles and turning them into something new and exciting,” she enthuses.

Each year, DeBernardo also creates a variation of a candy cane and chocolate dessert. Previous incarnations have included a Christmas cookie and crème brulee featuring those flavors.

For Lakewood’s annual Thanksgiving brunch, DeBernardo will prepare a sweet potato pie petit gateaux, consisting of a sweet potato cake, coconut pecan 14

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Emilia Tomaszycki, Executive Pastry Chef, Bonita Bay Club

cornflake crunch, toasted marshmallow cremeux and sweet potato mousse, finished with a caramel glaze.

And for Christmas brunch, DeBernardo will be offering a chocolate candy cane verrine, rendered as an individual version of the classic Christmas trifle. Made with layers of peppermint vanilla bean crème brulee, featured ingredients of this pastry include Valrhona Guanaja 70 percent chocolate cremeux, chocolate fudge cake, chocolate candy cane crunch and a whipped white chocolate ganache.

While the brunch-pastry specials will not be available as takeout options, Lakewood members will once again be able to get their pie fix. “In previous years, our Thanksgiving to-go orders totaled upwards of 40 pumpkin pies, 20 coconut cream pies, 25 pecan pies and 30 apple pies,” notes DeBernardo.

www.clubandresortchef.com

Bonita Bay Club members will get to enjoy reinvented classics this holiday season thanks to the club’s newly appointed executive pastry chef.

STROLLING DOWN GINGERBREAD LANE It may be hot and sunny in Bonita Springs, Fla., but inside the pastry kitchen at Bonita Bay Club, it’s a veritable winter wonderland. This year, members will be able to live out their fantasy of a white Christmas by feasting their eyes on a life-sized gingerbread house in the club’s lobby, courtesy of Executive Pastry Chef Emilia Tomaszycki. She has been working on the display for the past few months and is excited to bring her talent and energy to this eye-catching gigantic pastry production.

A relative newcomer to Bonita Bay, Tomaszycki has been on staff since March—so 2021 signifies not only her first holiday at the club, but the occasion of being a pastry pioneer.

“Bonita Bay has never had a pastry chef previous to this year, so I plan on implementing many new techniques to our holiday displays,” she says.

After testing out several gingerbread-dough recipes, Tomaszycki chose one containing flour, baking soda, butter, brown sugar, eggs and molasses—which, she notes, “gives it this beautiful, rich color.” Having ordered a new 7’ x 5’ 4’ sheeter, she’ll be able to produce and lay the ‘bricks’ flat on the ground prior to assembly, giving them time to dry. www.clubandresortchef.com

In addition to the large-scale gingerbread house, Tomaszycki plans to enhance a standard hot chocolate display with homemade marshmallows, candy canes, hot cocoa bombs and flavored whipped cream.

On the a la carte dessert menu is eggnog bûche de Noël, a recipe that Tomaszycki perfected during a previous stint at the Ritz Carlton in Naples, Fla. Another holiday pastry staple, trifle, will be adapted for a to-go format in miniature glasses that Tomaszycki ordered specifically for that purpose. “I’ll also have clear glass vials with Christmas candy for the kids to take home,” she adds.

Admitting that producing classic desserts can become tedious, Tomaszycki makes a point of finding new ways to reinvent traditional favorites. On this year’s holiday menu, she is fashioning pumpkin pie from fleur de sel caramel, cream cheese and candied pecans, and creating a pressed graham cracker crust and pumpkin-pie filling.

Built in a small ring mold, the pie will be served as individual portions. “I still have all of the basic components of pumpkin pie, yet I have fun with it and bake it in different shapes,” she notes. C+RC November 2021

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“We’ve developed a game-changing process for protecting our oceans while efficiently raising fish that are contaminantfree and high in Omega 3s,” says Monica San Miguel, chief brand officer at Forever Oceans. “Our decade-long trek toward a scalable technology solution is driven by robots who nurture and help us to remotely monitor the health of our fish from scores of ocean enclosures around the globe.”

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A longtime advocate of sustainable seafood, Chef Rick Moonen is one of those influencers. He is also the host of Forever Oceans’ Ocean-Raised Podcast, which includes episodes featuring notable culinary legends ranging from Jośe Andrès, Andrew Zimmern, Rick Bayless, David Burke, Jacques Pépin, Emeril Lagasse, and Jasper White. With the backing of those personalities, Forever Oceans has also assembled a variety of dishes that can be used on restaurant menus in a new recipe book that can be found on its website.

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BEVERAGE

ONE SIPat aTIME Sawgrass CC’s multi-pronged wine program is focused on ‘”doing” inventive things that keep members happy and engaged throughout the year.

By Megan Freitas, Contributing Editor

THE SUCCESS OF THE WINE PROGRAM at Sawgrass Country Club (Ponte Vedra Beach, Fla.) lies in what Sommelier and Beverage Director Bo Cure calls “the doing.”

“It’s all about exposing members to world-class winemakers in a variety of ways throughout the year,” says Cure, who frequently travels with members to wineries all over the world.

Upcoming wine trips include touring Belle Glos (Napa, Calif.) with winemaker Joseph Wagner, Daou Vineyards (Paso Robles, Calif.) in February, and two trips to Italy next summer.

Leading up to a vineyard trip, Cure and his team will deploy a number of tactics to engage and educate members. These include dedicated wine dinners, wine-list features, pours for member-involved charities and even custom-package programs that include up to four bottles that are hand-selected by Cure and personalized, based on the detailed records he keeps on each member’s wine preferences.

“By providing this type of exposure, we encourage engagement and boost sales,” he says. “Members often begin to recognize makers and recommend wines to other members at their table, too.”

Bi-monthly wine dinners typically feature meet-and-greets with winemakers such as Ken Wright and Austin Hope. Each dinner sells out in a matter of minutes, according to Cure, and it’s a win-win for the winemakers, too, as the local club community allows them to make multiple club visits in one trip.

The holiday season provides additional opportunity to boost member engagement, says Cure.

Sawgrass CC’s season kicked off in October with the three-day Ed Seay Men’s Member-Guest Tournament. Cure lined up several wine and spirit sponsors to provide libations to members, at the same time they gained exposure to guests from other prominent clubs.

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Earlier this summer, Sawgrass recreated the fictional Catalina Wine Mixer invented in the movie “Step Brothers.” The event included dozens of winemakers, spirits producers, and regional distribution reps pouring samples for members on the grounds while a local rock band provided entertainment. During this event, the club sold $10,000 in wine.

Cure hopes to carry the success of the Wine Mixer over to the club’s inaugural holiday wine fest, which will feature Christmas movies and a band playing favorites such as Adam Sandler’s ‘The Chanukah Song.’ The club will also host one holiday-themed dinner in December before the program takes a break until the end of the month to accommodate private holiday parties.

To kick off 2022, all members who sign up to ring in the New Year at the club will receive a free luxury bottle of champagne. The club will seat over 300 covers, Cure estimates, and the wine and bubbly will flow all night.

Finally, to add some year-round uniqueness to its wine program, Sawgrass worked with winemaker Ken Wright to create a private-label pinot noir (see photo, left) featuring a blend of fruit from across the Willamette Valley. Sawgrass is currently pouring its 2019 vintage, which will also be featured prominently on the club’s Thanksgiving wine list. C+RC www.clubandresortchef.com

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Inside Out AS REGULATIONS FOR EVENTS and gatherings con-

tinue to evolve, club and resort chefs and managers continue to turn more to the outdoors for appropriate solutions. As a result, clubs and resorts are rethinking existing spaces—and, more importantly, reimagining what’s possible.

“It’s amazing how much a fresh background or view from a different location can impact one’s perspective,” says Wes Tyler, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas). “It’s all about thinking outside the box and using available space to your advantage.”

Wes Tyler, Executive Chef of The Club at Carlton Woods, is using interactive stations and atypical venues to add new excitment to outdoor events.

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The evolution of outdoor events has meant rethinking— and dreaming up— all that open-air gatherings can now be.

By Jennifer Olvera, Contributing Editor

Matthew Aquino, Executive Sous Chef of BallenIsles Country Club in Palm Beach Gardens, Fla., has also seen a continued rise in demand for outdoor spaces. “After the onset of the pandemic, BallenIsles’ outdoor patios delivered the ambiance and square footage required to accommodate safe social distancing, while COVID-imposed restrictions were in place,” he says.

That meant everything from evenings accompanied by live music, where members could unwind in comfortable, soft seating overlooking BallenIsles’ East golf course, to a New Year’s Eve fireworks show and a luau with flamethrowers and Hawaiian dancers.

“The patio venues have quickly become members’ favorite locations for dining and socializing—so much so that the outdoor patio locations have been integrated as permanent additions to the club’s social calendar,” says Aquino. “One of the exciting events we have planned for this year is an outdoor wine-and-food pairing, combined with a drive, putt and chip competition on our driving range.”

Tyler is also busy retooling the way he approaches and delivers on outdoor events at Carlton Woods.

“Whether it’s interactive action stations, plated dinners or identifying new dining locations, everything is on the table as we expand and rework our traditional views in order to stay relevant and cutting-edge,” he says. “The bottom line? We want to offer a big show and engage with members as they join us on a culinary adventure.” www.clubandresortchef.com

The Club at Pasadera hosted a “Feast in the Fairway” event with local wineries, live action stations and a five-course meal.

Over the past year, outdoor gatherings have become a means for communal and family-style feasts at other properties.

“Our favorite event this year was ‘Feast in the Fairway,’” says Colin Moody, Executive Chef of The Club at Pasadera in Monterey, Calif. “We put a 60-foot-long, harvest-style table on the first fairway, invited local wineries, did some actionstation grilling of Monterey abalone, passed out caviar-filled crepes and champagne, and then served an amazing fivecourse meal.”

Moody also oversaw a recent Brazilian-inspired churrascaria experience, which involved dropping fun South American appetizers on tables and having waiters or chefs walk around, using swords to carve spit-roasted meats.

Aquino, meanwhile, is working on family-style dinners, among them hot pots, that serve the entire table.

BallenIsles CC is able to host large outdoor events on its Top Ranked patio and lawn space.

www.clubandresortchef.com

Comfort foods are also trending. As such, Aquino will turn to classics like chicken and dumplings, pot roast and pot pies this fall and winter, stretching the outside season as long as possible.

As for ever-popular, always-evolving action stations, Tyler says members remain fans, and his kitchen staff likes them, too.

“In the past few months, I have done a couple of plated dinners for 400-plus people, and several more stationed events for 200-plus guests,” he says, recalling gatherings with tacos al pastor prepared on a vertical broiler and paella Valenciana, cooked over an open campfire. “The stationed events typically go more smoothly and are more attention-grabbing.”

The added logistical challenges to outdoor events, Tyler admits, can be “trying at times.” Weather—and the need for an alternate rain plan—is the most obvious potential monkey wrench for an otherwise perfectly planned, open-air celebration.

“Here in South Florida, the rainy weather and hot summer days can change in a moment,” Aquino notes. “So we have invested in additional furnishings, lighting, umbrellas, tenting and misting fans, to enhance the ambiance and functionality of our outdoor spaces.”

Keeping food hot is also a key to successful outdoor entertaining, Tyler says. To help make sure his team is properly prepared, he says, “We ask ourselves [questions such as] ‘How can we keep the food warm and fresh for service?’; ‘Are we going to cook in the kitchen and transport, or cook on site?’; and ‘Where do we store backup food and supplies?’” C+RC November 2021

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MANAGER to CHEF

BRETT MORRIS STEPPED IN as GM/COO of The Club at Admirals Cove (Jupiter, Fla.) in February of 2020, after nearly eight years as GM/COO of The Polo Club of Boca Raton (Fla.). With a diverse background, including time spent on the line, Morris is prepared to usher the club into a new culinary era. He’s being proactive about creating engaging culinary experiences, nurturing a new staff and expanding the footprint of the club’s culinary program.

CRC: What made you decide to leave The Polo Club of Boca Raton and come to The Club at Admirals Cove?

BM: One of the best jobs I’ve ever had in my career was at Fresh Meadow Country Club in Lake Success, N.Y. What I loved about that club was the relationships I was able to have with the members.

I had great relationships with the members of Polo, but it was such a large club with so many moving parts that it was difficult to really get to know members individually.

Admirals Cove reminds me of Fresh Meadow.

A Fresh

Perspective As GM/COO, Brett Morris is uniquely qualified to expand and enhance the culinary operation at The Club at Admirals Cove.

By Joanna DeChellis, Editor

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CRC: What was your first impression of the foodand-beverage operation at Admirals Cove?

BM: The club needed help putting the right people in the right positions. They also hadn’t done much branding with regard to the restaurants or updating menus, so everything kind of blended together.

CRC: Was there any friction when you started making changes?

BM: I think when a new GM is hired, people automatically put their guard up. My goal was not to come in and fire everybody, rather it was to make positive change so that the operation was better able to serve the membership.

The food-and-beverage industry has changed a ton and it continues to evolve. People join clubs for lifestyle reasons, not just golf. It’s our responsibility to advance our programs.

CRC: What did you learn at Polo that set you up for success at Admirals Cove?

BM: Surround yourself with a winning team and then give them the tools they need to succeed.

That’s where a lot of managers and chefs fail.

They don’t hire smart people because they’re concerned that these people could take their jobs.

That’s not the way I do things. I surround myself with smart people and we collaborate to make the membership experience the best it possibly can be.

I may have gone from a $55 million business to a $35 million business, but food and beverage is food

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and beverage. We have to deliver on a daily basis and live and die by consistency.

CRC: What were some of the first changes you made?

BM: The first and most impactful change was hiring Ethan Kostbar as Executive Chef. Once he was on board, we began rebranding the restaurants, to give each its own menu and identity.

We also added an upscale steakhouse concept. We’re now in the process of launching a new ice cream concept called Hooked On Scoops that will serve homemade ice cream, gelato and upscale coffee drinks.

CRC: How big is Hooked on Scoops?

And where is it located?

BM: It’s actually right across from our busiest restaurant, the Marina Café, and not far from our fitness center. It will give members more grab-and-go options all day long as well as more interaction after dinner, if they just want to walk over to get a cappuccino or ice cream.

CRC: What was in the space previously?

BM: It was a small kitchen—maybe 400 square feet—that was connected to our kids’ space, but it wasn’t actively being used for anything. All we had to do was cut a hole in the wall for a service window and buy some new equipment.

We were able to add another venue for members that will likely do a lot of revenue, for very little money.

CRC: What was the cost to create this concept?

BM: It cost right around $30,000.

CRC: How will you service and staff this space?

BM: We are fortunate to have an outstanding Executive Pastry Chef in Christophe Joly who oversees all of our in-house pastry production and will run the menu for this concept as well.

CRC: Are the members excited?

BM: They are! I think they’re actually more excited about the fact that we’ve www.clubandresortchef.com

added another amenity to enhance the experience of being at the club.

CRC: What is Chef Kostbar like?

BM: He’s easy to work with. He understands the needs of the members and he’s able to connect with them by being visible in the dining room, listening to their constructive feedback. Chefs are like artists and when somebody is critical of your food, a lot of chefs don’t like to hear that. You have to have humility and understand that food is subjective and everybody has different tastes. He doesn’t get upset if somebody had a bad meal or if somebody is a little critical of his food. He’s always looking at how we can improve and make things better.

CRC: What types of people thrive on Admiral Cove’s culinary team?

BM: People who are creative, energetic, have a good work ethic and really understand leadership as good core values thrive here.

It’s one thing for the Executive Chef to set the tempo. It’s quite another for the team to take what the chef has set in place and make sure it’s carried out daily. It’s not just about coming to the club and cooking. It’s about giving the team some responsibility for the operation, whether that’s having them develop specials or by having an internal culinary competition.

CRC: You’re a former chef. Do you miss being in the kitchen?

BM: I don’t miss being in the kitchen, but I do sometimes miss the creativity of it. I was a good chef, but I feel like I was always born to be out with people in the front of the house, engaging the membership and creating experiences.

CRC: How does your background as a chef help you as a manager?

BM: To have that food-and-beverage background and understand not only the front of the house, but also what goes on in the kitchen and offer that support to the chef and the culinary team, is extremely beneficial. C+RC

PRODUCTS AT WORK

&

The Lamb The Club Chef

Porters Neck CC is finding sustained menu success with dishes featuring Australian lamb.

By Joanna DeChellis, Editor

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THIS FALL, MEMBERS OF PORTERS NECK COUNTRY CLUB (Wilmington, N.C.) will have the unique opportunity to order an Australian lamb shank with a sundried-tomato white-bean ragout, arugula, and crispy caper breadcrumbs.

“The dish starts with a 24-hour traditional brine of the shanks,” says James Patterson, Corporate Executive Chef with McConnell Golf and Executive Chef of Porters Neck CC. “We then pan-sear the shanks before they go into a roasting pan with a classic mirepoix for a six- to eight-hour braise.”

Once the braise is finished, Patterson strains the braising liquid, skims the fat and reduces the liquid down, before blending it with a homemade veal demi-glace.

“The shanks are brushed with the pan sauce before being presented on a bed of seasoned arugula and sundried tomato and white bean ragout,” says Patterson. www.clubandresortchef.com

Each dish is finished with crispy caper panko and fried basil.

Patterson expects the Australian lamb shank dish to be one of the club’s best-selling dishes after the filet and the salmon. He predicts the club will go through a 30-lb. case of shanks every four days.

“Our membership loves anything we make featuring Australian lamb,” says Patterson, adding that some of the other most successful lamb dishes were Australian lamb loins, Australian lamb Bolognese, Australian lamb flatbreads, Australian lamb ravioli and, most recently, a Mediterranean Australian lamb rack with curried cous cous.

“I started working with and featuring Australian lamb back in 2016 after I did a product immersion visit with True Aussie Lamb at the Culinary Institute of America in San Antonio, Texas,” says Patterson. “That’s when my love for—and appreciation of—Australian lamb began.”

During that visit, Patterson learned all about how Australian lamb is raised free-range and naturally

www.clubandresortchef.com

fed on abundant pasturelands. The result is a mild tasting and naturally lean and tender product. He especially appreciates that “Aussie Lamb” is free of artificial additives and hormone growth promotants.

And that the Australian lamb industry is already climate-neutral and will soon have a positive impact on the environment where more carbon will be taken out of the atmosphere than put in.

“Prior to that immersion, I would have never thought of ordering loins of Australian lamb,” says Patterson. “But once I was able to work with the product, taste it and cook with it, I couldn’t stop thinking about dishes that would feature it.

“At first, members raised an eyebrow because the eye of the lamb rack is smaller than they are typically used to seeing,” he adds. “But the flavor is much more traditional. The marbling is also very consistent and the supply is steady. We haven’t had a lapse in sourcing yet.” C+RC

Join True Aussie Lamb’s upcoming “Raise the Steaks” culinary immersion in Atlanta for an educational experience featuring a trends roundtable, a hands-on kitchen challenge and more.

Contact mlateam@summitmg.com for more information.

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Executive Chef Detroit Athletic Club

Executive Chef Farmington CC

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Executive Pastry Chef Chevy Chase Club

Director of Culinary Operations and Executive Chef Myers Park CC

Contributing Editor Club + Resort Chef

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PRODUCT SHOWCASE

T����� + C����� Meeting Mobility

Product: AXIS Meeting Table Features: ▶ Flexible table that delivers the right functionality for the right purpose ▶ Offers mobility, versatility, and seamless nesting for meetings, training environments, conference centers, and more. ▶ Flip-top design ▶ Designed to nest ▶ Dual-sided latch system ▶ Integrated modesty panel provides a clean and sleek finish ▶ Locking casters provides stability and a secure footprint ▶ Power availability ensures seamless connectivity

Southern Aluminum

Park It Here

Product: Park Avenue Stacking Wood Chair Features: ▶ Stacks 10 chairs high ▶ Unmatched 20-year warranty ▶ Custom-made in the USA ▶ Available with or without arms ▶ Sustainable solid hardwood frame ▶ Eustis Joint construction for added durability

Eustis Chair

www.eustischair.com

www.southernaluminum.com

T��������� Reservations for All

Product: FlxRez Reservation System Features: ▶ Reservation systems for all areas of the club ▶ Aquatics/pool ▶ Fitness centers ▶ Driving ranges ▶ Golf simulators ▶ Spas and barber shops ▶ Tennis, pickleball, handball, bocce, etc ▶ Gyms and basketball ▶ Trap and skeet ranges ▶ Electronic scorecards (mobile app) ▶ and more

ForeTees

www.foretees.com

The End of Radios

Product: Relay+ Features: ▶ Connects over WiFi and cellular network for seamless coverage across your course ▶ Eliminates the need for repeaters ▶ Relay survives anything from drops in water to drops on concrete ▶ Small, lightweight—no protruding, breakable parts like antennas ▶ Fewer repairs and replacements translates into more savings ▶ Talk in groups or in 1:1 private conversations ▶ Create unlimited channels ▶ Wired- and Bluetooth headset-capable ▶ Use the Relay dashboard to track, manage and even communicate with your team

Relay

www.relaygo.com

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PRODUCT SHOWCASE

K������ E�������� Make It a Double

Product: 2by2 Specialty Ice Machine Features: ▶ 2by2 cubes are perfect for chilling and minimal dilution for cocktails or straight spirits ▶ Produces dramatic 1.9” x 1.9”x 2.3”- square ice cubes ▶ Ice is also a garnish-elevating cocktail presentation ▶ Increase your revenue per drink served ▶ Small footprint easily fits under a bar ▶ Up to 50 lbs. of ice production per 24 hours ▶ Built-in storage bin with 22-lb. capacity ▶ Durable stainless-steel exterior with easy-to-remove-and-clean air filter

Hoshizaki

www.hoshizaki.com

Golden Griddle

Product: Legend Heavy-Duty Deluxe Griddle Features: ▶ 30,000-BTU/hr. burners every 12” ▶ One snap-action thermostat for every burner ▶ Automatic pilot ignition with 100% safety valve ▶ Larger 4 1/2-quart grease drawer with baffle ▶ A full 24”-deep cooking surface ▶ 1”-thick, 24”-deep polished cook surface ▶ 4” back splash and tapered side splashes ▶ 3 1/4”-wide grease trough ▶ Stainless-steel front and sides with 4” (102mm) legs

Montague Company

www.montaguecompany.com

Tea, Please

Product: Iced Tea Brewers and Dispensers Features: ▶ Clubs can satisfy the increasing demand for self-serve beverages as dining services continue to open up ▶ Available in a wide variety of G4 and G3 digital technology models for ultimate programming flexibility ▶ Operators can choose from low-profile and sweet-tea brewers to combo brewers and more, each designed to fit effortlessly in any operation ▶ Sleek design and stainless-steel construction ▶ Each Curtis iced-tea dispenser is NSF® Certified and built to withstand rigorous foodservice environments ▶ TCN Narrow Tea Dispensers offer a small footprint perfect for operations with limited counter space ▶ The TCO tea dispenser is available in a variety of sizes and its oval design has no sharp edges or corners ▶ Touchless dispensing adapters allow for a hands-free, 100% contactless beverage dispensing experience

Fast Freeze

Product: Ice Cream Hardening Freezer Features: Model ICH-1D ▶ Two-half-door top and bottom freezer unit with fast pulldown temperatures ▶ Ensures optimal product quality for hardening ice cream, gelato, and other foodservice products ▶ Capable of operating at -25°F to -15 °F ▶ User-friendly with a stay-open door feature for easy product loading ▶ A magnetic door switch activates the interior LED light ▶ Stainless-steel exterior and aluminum interior ▶ Will hold 16 3-gallon tubs or 24 2.5-gallon tubs

Carpigiani

www.carpigiani.com

T�������

Satin Dining

Product: Satin Band Damask HD Features: ▶ Elegant Damask napkins and tablecloths ▶ HD (high-definition) pattern with bold, distinct color effect and high contrast ▶ Available in a range of colors and standard sizes ▶ Easy-care 100% polyester ▶ Wrinkles little to none when handled properly ▶ Spun/filament fabric for soft, cotton-like feel ▶ Soil-release finish ▶ Excellent color retention ▶ Lock-stitched hems

Hunt Textiles

www.hunttextiles.com

Curtis

www.wilburcurtis.com www.clubandresortbusiness.com

November 2021

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PRODUCT SHOWCASE

Tents + Umbrellas

California Cool

Product: 8.5-ft Pagoda Umbrella with Sunflower Yellow Sunbrella Fabric Features: ▶ Commercially rated aluminum two-piece pole (2mm pole wall thickness) ▶ Reinforced fiberglass ribs (9.7mm diameter) ▶ Push-open system with stainless-steel pin stopper ▶ Sunbrella Sunflower yellow fabric ▶ Aluminum hubs and finial cap

Pro Shop

Super-Light Carry

Product: SL1 Golf Bag Features: ▶ Superleggera “super light” weighing only 57 ozs. ▶ Water- and stain-resistant with sealed zippers ▶ Attachable matching rain hood ▶ STITCH signature single divider fits 14 clubs ▶ Personalize your SL1 by adding your initials with our Signature Ingot (1.5” x 1.5”) ▶ Gunmetal hardware and finishes ▶ Wider feet for added stability ▶ New comfort strap ▶ Tonal legs and bottom ▶ Durable pocket configuration ▶ Four new colors: blue, black, white and gray

STITCH Golf

www.stitchgolf.com

Apex Predator

Product: Ocean Master Max Nautical Teak Features: ▶ Uniquely reinforced mast sports an aluminum spine, adding strength ▶ Mast also affords the integration of an internal telescoping crank-lift system ▶ Crank assists with an easy open, while the telescoping elements allow for unobstructed closure over the furniture below ▶ Responsibly harvested teak of the highest grade will gracefully develop a gray patina over the long life of the product ▶ Expertly cured, the teak sourced for each umbrella has necessary natural oils locked in, to protect from dry rot and splintering ▶ The natural teak used throughout the hubs, ribs and struts marries with polished metal elements, adding elegance and a nod to our aluminum roots

Product: Apex UW Features: ▶ Jailbreak A.I. Velocity Blades are engineered to increase vertical stiffness near the sole of the club, creating more speed low on the face, where players often mishit their hybrids ▶ These blades allow the Face Cup to flex on the crown, for better spin rate consistency ▶ The bars are spread to enhance torsional stiffness, leading to more forgiveness all across the face ▶ Every loft is uniquely designed using advanced A.I. ▶ This proven ball-speed technology puts an even greater emphasis on center and off-center ball speeds ▶ The A.I. face is forged using a high-strength C300 Maraging Steel, for speed and spin consistency across the face ▶ The Apex UW lineup averages 18 grams of MIM’D Tungsten Weighting per club ▶ Center of Gravity is precisely positioned in a neutral location for an exceptional combination of high launch, steeper landing angles, consistent spin characteristics and reduced draw bias ▶ With 17% tighter downrange dispersion, these utility woods promote impressive accuracy into the fairway or green

TUUCI

Callaway

March Products Inc.

909-622-4800 • Sales@marchproducts.com www.marchproducts.com

Shade the Rays

www.tuuci.com

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PRODUCT SHOWCASE

F��� + B������� Great Balls of Butter

Down-Under Delight

Product: W.Black Australian Wagyu Features: ▶ The natural Wagyu earthy-caramel sweetness shines through.

A silky texture, rich in good fats, Omega 3 and Oleic acid.

The white grain-based diet allows the unique flavor profile to shine ▶ Independently graded using the AUS-MEAT Australian grading system that provides rigorous independent grading.

Customers can be confident in the consistency and integrity that W.Black delivers every time ▶ Utilizing a unrivaled lineage of full-blood Wagyu Sires.

Genetics are DNA-tested for marbling, eye-muscle area and growth rate, to deliver superior Wagyu cattle ▶ Only the finest cattle are chosen. Twelve months spent roaming on natural pastures, before a 400-day bespoke Japanese white-grain diet

Product: Premium Butter Balls Features: ▶ Market leader in premium shaped butters ▶ Made with smooth, creamy European-style butter ▶ These shapes have been a hallmark of the fine-dining experience for decades ▶ Ideal for weddings, special events, or your daily menu ▶ Your members will know that you have thought of everything when you serve these extraordinarily shaped butters

Butterball® Farms Butter www.butterballfarms.com

W.Black Australian Wagyu 256.749.3987 www.wblack.com.au

Frozen Favorite

Creamy Creation

Product: Chocolate Mousse Mix Features: ▶ A dry mix containing Dutch process cocoa and other flavorings ▶ Yields a smooth creamy mousse with an appealing chocolate flavor ▶ Kosher ▶ Made in the USA ▶ Prepared product must be kept refrigerated or frozen ▶ Shelf Life—12 months.

Prepared Product: 4-7 days, refrigerated ▶ Ingredients—sugar, cocoa powder (processed with alkali), sodium alginate, calcium lactate gluconate, sodium phosphates, dextrin, salt, and vanillin

Product: Frozen Pasta for Foodservice Features: ▶ Pasta now available exclusively for foodservice in a new pre-cooked and frozen form ▶ Meet the challenges of labor shortages and constrained operations ▶ 85% of consumers love or like pasta ▶ Barilla Frozen is ready for action and al dente performance across a variety of cooking platforms and service styles ▶ From microwaves to impingers, catering to ghost kitchens, Barilla Frozen is line-ready and made to perform ▶ Barilla Frozen can flex between to-order service or be held for 30 minutes or longer ▶ Now available through DOT Foods in four cuts: Cellentani/Cavatappi, Rigatoni, Penne and Elbows

Barilla

www.BarillaFS.com/frozen

RC Fine Foods

www.rcfinefoods.com www.clubandresortbusiness.com

November 2021

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PRODUCT SHOWCASE

Member Services + Activities Private Club Consulting

Service: McMahon Group Features: ▶ Primary goal is to serve clubs and their leadership by helping to achieve maximum satisfaction for their members ▶ Identify the challenges facing clubs and work with Board members and general managers to develop unique solutions ▶ Understands trends in the club industry and has unparalleled experience in every aspect of club life, including an acute understanding of club politics ▶ Provide objective, unbiased consulting that is essential for achieving club goals ▶ Specializes in integrated consulting solutions ▶ Helps clubs recognize and prioritize issues while building consensus among the members ▶ Club member preferences are revealed and general managers get valuable feedback

McMahon Group

www.mcmahongroup.com

Join the Club

Product: ClubProcure Features: ▶ Program offers clubs 150 ways to save time and money ▶ More than 3,000 clubs nationwide leverage ClubProcure’s strategic relationships with well-known, national companies to gain tremendous buying power ▶ Pick and choose which offerings work best for your needs ▶ ClubProcure has been servicing the club industry for more than 25 years

ClubProcure

www.clubprocure.com

Statement of Ownership, Management and Circulation of Club + Resort Business Publication Title: Club + Resort Business Publication Number: 1556-13x Date of filing: October 15, 2021 Frequency of issue: Monthly Number of Issues Published Annually: 12 Annual Subscription Price: $75 per year Complete Mailing Address of Known Office of Publication: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Contact Person: Bruce Sprague Telephone: (888) 543-2447 Complete Mailing Address of Headquarters or General Business Office of Publisher: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Publisher: Tom McIntyre, WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Editor: Joe Barks, WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Senior Editor: Rob Thomas, WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Owner: WTWH Media, LLC, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Scott McCafferty, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Mike Emich, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Marshall Matheson, 1111 Superior Ave. Suite 2600 Cleveland, Ohio 44114 Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds,

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Mortgages, or Other Securities: None Tax Status: Not applicable Publication Title: Club + Resort Business Issue Date for Circulation Data: September, 2021 Net press run: Average, 14,674; last issue, 14,720 Outside County Paid/Requested Mail Subscriptions: Average, 7,465; last issue, 10,482 Total Paid and/or Requested Distribution: Average, 7,465; last issue, 10,482 Nonrequested distribution by mail outside county: Average, 6,975; last issue, 4,038 Nonrequested distribution outside the mail: Average 182, last issue, 177 Total Nonrequested Distribution: Average 7,157, last issue, 4,215 Total Distribution: Average, 14,622; last issue, 14,697 Copies not Distributed: Average, 52; last issue, 23 Total: Average, 14,647; last issue, 14,720 Percent Paid and/or Requested Circulation: Average, 51.1%; last issue, 71.3% ELECTRONIC COPY CIRCULATION Requested and Paid Electronic Copies: None Total Requested and Paid Print Copies (15c) + Requested/Paid Electronic copies (16a): n/a Total Requested Copy distribution (15f) + Requested/Paid Electronic copies (16a): n/a Percent Paid and/or Requested Circulation (Both print & electronic copies) (16b divided by 16c x10 ) n/a I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

Pat Curran, Digital Media Manager

ADVERTISER INDEX BARILLA

7

BREVILLE

71

CHEF TEC

12

FIRE WITHIN

29

BarillaFS.com www.polyscienceculinary.com 303-447-3334 / www.ChefTec.com 888-240-9758 / www.firewithin.com

FOREVER OCEANS foreveroceans.com/samples GENERAL MILLS

www.generalmillscf.com/k12

GLOBAL NORTHSTAR www.globalnorthstar.com

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MINOR’S FOODSERVICE

19

THE MONTAGUE COMPANY

36

www.minorsfoodservice.com

800-345-1830 • montaguecompany.com

www.clubandresortbusiness.com

TOUCH ARROWS

FOLD HERE

TOUCH ARROWS

COOK. COOL. GAS. ELECTRIC. THE FUTURE CONTINUES TO UNFOLD FOR ONE INNOVATIVE FOODSERVICE MANUFACTURER.

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TOUCH ARROWS

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TOUCH ARROWS