Club + Resort Chef September 2021 by WTWH Media LLC

September 2021 www.clubandresortchef.com

Battle of the Club Chefs Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced off in a cutting-edge competition that embodied the depth of skill and connection within the club industry.

INSIDE Bench Strength at The Broadmoor Building a Self-Aware Service Culture

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Drew Satterwhite, Tait, Executive Chef, James Kelly Greens & Country Club, Executive PastryGolf Chef, Charlotte (N.C.)Fla. CC Fort Myers, Drew Tait,Walker, ExecutiveCMC, Chef, AAC J. Kevin Kelly Greens G&CC, Fort Myers, Fla.

Executive Chef, Ansley Golf Club

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

Properties S E P T 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 20 14 The Broadmoor Colorado Springs, Colo. Cherokee Town & Country Club Atlanta, Ga. 32 26 The Country Club of Pittsfield Pittsfield, Congressional Country Club Bethesda, Md. Mass. Desert Mountain Scottsdale, Ariz. 16 20 Deerwood Country Club Jacksonsville, Fla. The Everglades Club Palm Beach, Fla. 34 12 Fiddlesticks Country Club Fort Myers, Fla. Fiddler’s Elbow Bedminster, N.J. 18 16 Fountain Head Country Club Hagerstown, Md. Forest Lake Club Columbia, S.C. 14 Kiawah IslandCountry Club’s River Course Clubhouse 26 30 Fort Wayne Club Fort Wayne, Ind. Charleston, S.C. Inn & Club Boca Grande, Fla. The Gasparilla 10 14 JW Marriott Miami Turnberry Resort & Spa 24 Mountain Lake Lake Wales, Fla. Miami, Fla. 10 The Polo Club of Boca Raton Boca Raton, Fla. Kalamazoo Country Club Kalamazoo, Mich. 18 Prestonwood Country Club in Cary, N.C., 16 26 Kenwood Country Club Cincinnati, Ohio Quail Creek West Golf & Country Naples, Fla. Kings Country ClubClub Rehoboth Beach, Del. 8 18 12 28 Myers Park Country Club Charlotte, N.C. Sycamore Hills Golf Club Fort Wayne, Ind. Quail Golf and Country UnionWest League Club Chicago, Ill. Club Naples, Fla. 26 24 River Run Country Club Davidson, N.C. 20 36 Wycliffe Golf & Country Club Wellington, Fla. Sedgefield Country Club Greensboro, N.C. 24 Sherwood Country Club Thousand Oaks,www.clubandresortchef.com Calif. 22 www.clubandresortchef.com

Dishing

with

DeChellis

IS IT MARCH YET? REGISTRATION IS OFFICIALLY OPEN

for the 2022 Chef to Chef Conference, which will be held in-person in Nashville, Tenn. from March 20-22, 2022. If you haven’t registered yet, you technically still have plenty of time—but I wouldn’t wait too long. This event is on track to sell out very quickly. A few weeks ago, I was invited to be part of a panel discussion for a virtual webinar where the moderator asked me what I thought club chefs were excited about in the coming months. “I think we are universally excited about the future and what it could hold,” I said. “There’s a cloud that has lifted. Chefs are excited to network with one another again and to talk about something besides the pandemic and the difficult labor market. There is a desire to learn and grow and find new ways to do everything better.” That same day we opened registration and within an hour had more than a dozen chefs signed up. The 2022 Chef to Chef Conference will be an exceptional event. It will reignite your passion as a club culinarian and reunite you with colleagues to network and share practical, club-specific ideas you can’t get anywhere else.

www.clubandresortbusiness.com

The club chef leadership team we’ve assembled to assist as joint conference coordinators is pretty incredible, too. Kevin Walker, CMC, AAC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park Country Club (Charlotte, N.C.) and Michael Matarazzo, CEC, Executive Chef of Farmington Country Club (Charlottesville, Va.) will help us craft the agenda and speaker lineup. What does that mean? Simply that this Conference is going to kick you-know-what. Immerse yourself in this all-inclusive, three-day, club-focused culinary event. Register now at cheftochefconference.com.

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

September 2021 l Club + Resort Chef l 5

CONTENTS September • Vol. 11 • Issue 5

- 12 Battle of the Club Chefs

Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced off in a cutting-edge competition that embodied the depth of skill and connection within the club industry.

F

5 Editor’s Memo Is It March Yet?

Chef’s Thoughts

Tim Recher, CEC, AAC, CWX Director of Culinary Operations Quail West Golf & Country Club

Next-Gen Leadership

Let Them Make Cake (Again!)

Bench Strength at The Broadmoor

Ten Iconic Golf Cocktails

Happily Ever After

Building a Self-Aware Service Culture

How Unifying the Team Will Improve the Club

Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options. Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders. David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results.

Mountain Lake’s F&B Manager/Sommelier shares a list of famous libations synonymous with golf. Surprising touches, intimate gatherings and purposeful menu planning define today’s wedding menus. Congressional CC’s service approach is driven by the club’s core values and measured by how well hospitality is delivered to members and guests.

As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.

Cover Photo by Jordan Winkert Photography

Club + Resort Chef

September 2021

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CHEF’S THOUGHTS

Tim Recher, CEC, AAC, CWX

Director of Culinary Operations Quail West Golf & Country Club Naples, Fla. Tim Recher, CEC, AAC, CWX, Director of Culinary Operations at Quail West Golf & Country Club (Naples, Fla.), has over 30 years of experience in all aspects of food-and-beverage operations. He was a 2020 U.S. National Culinary Olympic Team Member and is a Certified Master Chef candidate. He has also won over 40 medals in culinary competitions, including 16 gold medals. 1. You’d be surprised to learn that I am an Ironman. 2. If I could trade places with one chef it would be Tom Colicchio. 3. One of my most memorable meals was at Zahav in Philadelphia. 4. My go-to drink is black coffee. 5. My last meal would be a cheeseburger and onion rings. 6. My worst culinary creation was a chicken corn chowder I made as an assistant years ago. I scorched it but had no time to remake it, so I called the soup “Smoked Chicken Corn Chowder.” It was very popular until the Executive Sous Chef came by, tasted it, and promptly threw it away. 7. If I could change one thing about my club it would be the kitchen. I would like to renovate it and add a butcher shop. 8. My favorite junk food is potato chips. 9. If I wasn’t a chef, I’d love to serve in the military. 10. Not just the ability to learn but the desire to do so and a willingness to do the work necessary to learn are the most important qualities in a sous chef. 11. You’ll never see mint jelly on the menu at my club because it’s fake and vile. 12. When I’m not in the kitchen, I’m sailing or dreaming of sailing. 8

Club + Resort Chef

September 2021

biggest professional pet peeve is when “My someone’s failure to plan becomes my emergency. ” 13. I love being a club chef because you get to cook a huge range of foods, from hot dogs to foie gras. 14. The most ridiculous member or guest request I’ve ever had was vegan scallops. 15. The most important question I ask during the interview process is, “What’s your favorite thing to cook today?” 16. I cook mini frozen pancakes at home, but I’d never cook them at the club. 17. If I could have dinner with anyone, it would be my family. 18. The most valuable piece of career advice I’ve ever received was, “Never stop working to be better.” 19. My favorite celebrity chef is Tyler Florence because he cooks food that is approachable and food that I want to eat and cook. 20. The most important piece of equipment in my kitchen is my Kramer Chef Knife. 21. I want to learn more about charcuterie, because it’s an old-world technique that is relevant today.

22. My favorite ingredient is lamb. Bacon is the most overrated ingredient. Real stock is the most undervalued ingredient. I detest raisins, and I can’t live without kosher salt. 23. I don’t like to brag, but I built my career up from being the guy flipping burgers at TGI Friday’s to where I am today. 24. If I could have one superpower, it would be superhuman strength. 25. My favorite cookbook is Le Guide Culinaire, by Escoffier. 26. My favorite kitchen hack is using my Vitamix to grind fresh pepper. 27. The most popular item on my menu based on sales is our custom-crafted salad. 28. I will always purchase Heinz ketchup instead of making it from scratch. 29. If I had to hire a family member, I would choose my wife, because she is the most organized and smartest person I know with the work ethic of a chef.

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

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CHEF TO CHEF

Next-Gen

Leadership As the new Executive Chef of The Polo Club of Boca Raton, Samantha Cavaciuti is charting a way forward by responding to needed changes within the industry. By Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)

Club + Resort Chef

September 2021

BEING NAMED EXECUTIVE CHEF of The Polo Club of Boca Raton (Fla.) is an important and well-earned next step for Samantha Cavaciuti. She’s been at the club since 2015, when she joined as Chef de Cuisine. Over the past six years, she has diligently worked her way up the ranks, serving first as Banquet Chef and most recently as Executive Sous Chef, before taking over earlier this summer. As Executive Chef, Cavaciuti has defined important goals for herself and her team. She plans to refine the culture, work toward achieving a better work/life balance for her team, and pursue growth opportunities that will further enrich the member experience and the professional development of all of her culinarians.

C2C: What have been your greatest challenges in assuming the top position, and what advantages came along with having been a member of the team you are now leading? SC: The staff has been incredibly supportive and excited about my new leadership role. Prior to this promotion, I was in the trenches with them. They know I always have their backs. I have been a constant presence during a critical transition period. I have worked to offer reassurance and stability when the team needed it most. I believe that this team knows I wouldn’t ask them to do something that I wouldn’t do. That includes working the line, knocking out dishes or cleaning the kitchen.

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C2C: I have a 12-year-old daughter who keeps a chef’s coat in my office. She loves to help out in the kitchen when she visits. What advice would you offer that might be specific to young women like her, who have a desire to pursue a career as professional chefs in the club industry? SC: Kitchens have changed over the past 30 years. They are still changing. They have become more of a meritocracy. You must not set limits. You must work hard. Read everything you can get your hands on. And make sure this is what you want. C2C: Having grown up in a food mecca like Chicago, what foods are “must haves” when you return home? SC: Chicago is definitely a 24-hour food city, but the food I miss the most are the dishes my mother and grandmother cook. I fell in love with cooking by helping them and by eating all the amazing things they created. C2C: At my club, we navigated the COVID-19 pandemic, only to emerge into a vacuous wasteland of applicants for kitchen positions. What does the labor market look like in Palm Beach County? How are you attracting talent? SC: Palm Beach is facing many of the same challenges as everyone else in terms of staffing. We try to offer our cooks an environment where they can learn and grow. All the chefs within our brigade were promoted from within— myself included. So we walk the talk. We try to create a more even work/

life balance and we offer good benefits, too. We love to develop young cooks by encouraging them to move progressively through stations and restaurants. We’ve also started a gardening program that we look forward to expanding. C2C: How do you see our craft and industry evolving over the next twenty years? What role do you see yourself playing in that transition? SC: I hope we can continue to work toward a better work/life balance within our industry. We need to stop glamorizing not eating and working around the clock. We need to try to make days off consecutive, so that employees have time to relax and decompress. Our previous model just isn’t sustainable. People who are well-rested are more productive and don’t get sick as often. It’s my job as executive chef to appropriately staff and to create a productive model for our team to thrive. C2C: What are the “sacred rules” of your kitchens? SC: If you wouldn’t serve it to your grandma, don’t put it in the pass. Also, waste nothing. Excess product can be utilized for employee meals, as well as in our pickling and preservation program. C2C: If you could go back in time to the hardest day of your career and tell yourself only one thing, what would it be? SC: Keep going. No matter how hard today is, it will end, and you will get another chance tomorrow. C+RC

Executive Chef Samantha Cavaciuti and the team at the Polo Club of Boca Raton are pursuing growth opportunities that will further enrich the member experience and the professional development of all of the club’s culinarians. www.clubandresortchef.com

March 2021

Club + Resort Chef 57

CHEF SHOWDOWN

Kni es Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced off in a cutting-edge competition that embodied the depth of skill and connection within the club industry.

PHOTOS BY JORDAN WINKERT PHOTOGRAPHY

By Joe Barks, Editor, Club + Resort Business

THE BEST EVENTS in the club business are built around connections that can make them stand out for both members and staff. And as Chris Hampton, General Manager/Chief Operating Officer of Sycamore Hills Golf Club in Fort Wayne, Ind., began to think about new culinary events to put on his club’s schedule for 2021, he remembered some special connections that got his mind racing about how to go beyond the usual formats for dinners that feature guest chefs or regional/international cuisine. 12

Club + Resort Chef

September 2021

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CHEF SHOWDOWN

Pictured left to right: Alfredo Hildebrandt, Clubhouse Manager, Sycamore Hills GC; Brian Block, former Banquet Chef, Fiddlesticks CC; Vincent Capua, Executive Sous Chef, Fiddlesticks CC; Ryan Daniels, Executive Chef, Fiddlesticks CC; Christopher Hampton, GM/COO, Sycamore Hills GC; Anthony Capua, Executive Chef, Sycamore Hills GC; Mike Trabel, Executive Sous Chef, Sycamore Hills GC; Aaron Ruble, Sous Chef, Sycamore Hills GC; Maria Santel, Assistant Clubhouse Manager, Sycamore Hills GC

“We had hired Anthony Capua as our new Executive Chef the year before, and the impact he has made has been tremendous,” Hampton explains. “Anthony had previously been Executive Sous Chef at Fiddlesticks Country Club in Fort Myers, Fla., working for Executive Chef Ryan Daniels. And while he was at Fiddlesticks, his brother Vincent worked for him as a sous chef, and then took his position as Executive Sous after Anthony left to come here.” “Hmmm,” Hampton thought as he mulled over all of those connections, which had actually occurred to him during his first interview with Capua a year earlier. “What if we brought the team from Fiddlesticks here for a wine-dinner showdown? We could build it up as mentor vs. mentee, brother vs. brother—even ‘Fort vs. Fort.’ “ It took some time to work out the logistics and details, but on August 4th, 40 members of Sycamore Hills gathered excitedly to not only partake, but be key participants, in the inaugural “Battle of the Chefs,” where they would be served dishes made by each team for five courses, from an amuse bouche through dessert. The menus for the $150/person event, which sold out almost as soon as it was announced, included full descriptions of each dish (along with wines that were served to comple-

Club + Resort Chef

September 2021

ment each course). But the menus, which did not reveal which club’s team had made which dish, also served as a “ballot” that the guests were asked to use, to vote for their favorite choice for each stage of the meal (see photo, pg 61). And while what was involved with “considering” those votes was enjoyable from start to finish, making the final choices was something that really put every diner to the test—or actually to the taste. The parameters for what each team prepared were kept simple, with no restrictions on the creativity that could be employed for both the amuse bouche and dessert stages, and only stipulations that the three courses in between should use shellfish, duck and red meat as their proteins. The Fiddlesticks team arrived three days in advance of the event and was housed in Sycamore Hills’ on-site cottages. But they didn’t spend much time there, as they immediately began intensive planning and preparation in the Sycamore Hills kitchen, using designated space that was hidden from view of how the Sycamore Hills team was also gearing up simultaneously for the Battle. “To have that much culinary firepower in one kitchen was truly an abundance of riches,” Hampton says. “And what was most impressive was that both teams worked in a shared

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space as if they had been working together for years.” After the results of all that work were served for each course during the Battle by the Sycamore Hills staff (through equally impressive synchronized service), the completed ballots were collected and everyone eagerly awaited the announcement of the results. (Another impressive achievement that should be noted is that the Sycamore Hills food-and-beverage staff also prepared and served 70 a la carte meals from the club’s single kitchen on the same night the Battle was being waged.) Not surprisingly, the Battle didn’t result in a runaway for either team, with the winners for each course all being decided by razor-thin vote margins. Fiddlesticks took the overall crown by taking Courses 3 and 4 along with the amuse bouche, while Sycamore Hills won Course 2 and dessert. But in the end, all were winners among the diners, culinarians and staff who were part of the initial Battle. “It came down to the wire, and sure, I would have liked to not have Fiddlesticks edge us out, but doing this event was so much more than a win or loss,” says Anthony Capua. “A chance to cook once again with my mentor, brother, other great chefs and my co-workers was nothing short of spectacular. “It was a chance for two great teams to work together to put on what was a culinary show all night,” Capua adds. “It’s hard to explain how special this event was, not only for our team, but also for me personally. To put on a groundbreaking event and to have some fantastic feedback from our membership just put it over the top.” And unlike what Apollo Creed said to Rocky after their first battle, Ryan Daniels, as the head of the winning team, would be happy to entertain a rematch. “I enjoyed this much more than the usual culinary competition or guest-chef event,” he said after the results had been announced. “It was fun and not ego-driven, and it was the perfect setting in terms of the number of people and courses, although maybe in the future the portion sizes could be reduced a bit.” (A sentiment that many of the attendees who felt the need to taste and re-taste, before being able to finally decide how to cast their votes, might agree with.) “I’m a super-proud ‘parent’ when I see how far Anthony has come,” Daniels added about his former Executive Sous. “Sycamore Hills is very lucky to have him, and I would welcome having a ‘Round Two.’ “ Talk of making that happen, according to Hampton, is already underway. “This may be the first time an event like this may have happened at a club, but I can promise you it won’t be the last,” he says. “And who knows— Sycamore Hills might become a trendsetter, and you will see events like this pop up at private clubs around the country.” C+RC

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September 2021

Club + Resort Chef 15

PASTRY

Let Them Make Cake (Again!) Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders. By Pamela Brill, Contributing Editor

THERE’S NOTHING LIKE A CUSTOM CAKE or dessert to mark a special occasion. From bridal showers and weddings to bar mitzvahs and milestone birthdays, events like these are best capped off with a slice of something sweet, especially after “The Year That Was.” With most clubs now fully reopening their doors, and bookings for wedding receptions and catered affairs on the uptick, pastry kitchens are once again bustling with activity. And as orders are placed for special cakes and desserts, chefs are on the hunt for new ideas to inspire them and help them create memorable meal finales that look as good as they taste. COMPLEXITY IN THE MIX For Executive Pastry Chef Todd Richter at Prestonwood Country Club in Cary, N.C., reawakening the senses of underserved palettes is cause for celebration in his kitchen. With several weddings having been cancelled this past year and still others bumped to the end of the calendar, his kitchen is more than ready to accommodate the promised onslaught of new bookings. And with 2022 looking to be a busier season, Richter is ready to put his 21 years of experience to the test. Specialty pastry trends that are catching Richter’s eye call for a more intricate design. “I am seeing desserts that contain less refined sugar and that have more complex flavors [using] herbs, fruit and various percentages of chocolate varieties,” he explains. 16

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A favorite is the club’s signature “Preston Pie,” made with an Oreo crust, chocolate ganache and chocolate mousse, and topped with whipped cream, fresh fruit and raspberry sauce. Also popular this summer was a strawberry Key lime popsicle with lemon Chantilly cream and dried strawberries. Richter is also noticing more chefs incorporating thickening agents, such as agar and gellan, into recipes. “I have been using agar agar powder quite a bit for thickening of fruit sauces, chocolate creams and some confectionery,” he says. The powder’s seaweed base, he notes, also makes it a viable option for vegan/ vegetarian creations. In anticipation of a return to a full wedding season, Richter is taking stock of Prestonwood clients’ requests, many of which include traditional multi-tiered cakes with smooth buttercream finishes, clean lines and fresh floral designs. For general specialty desserts, chocolate, fruit, and mousse reign supreme, as do frozen elements with a twist. MINIS ARE MAJOR Custom desserts are a reason to celebrate—something that Dawn Boppe, Pastry Chef of Fountain Head Country Club in Hagerstown, Md., has been seeing more of in recent months. “People are trying to make up for things they missed out on last year and wanting to make birthdays and other events extra-special,” she says. In the 33 years that Boppe has been at Fountain Head, where she also doubles as the day-shift line cook, more than half of her career has been spent on specialty cakes and pastries. “I have also taught cake-decorating classes, and my annual gingerbread house decorating event draws quite a crowd,” she notes. But when she’s not fashioning frosting-topped roofs and gumdrop walkways, Boppe is tapping into the latest dessert craze: individual desserts arranged on a sweets table. “It offers variety, and individual servings that do not have to be cut and handled by someone seem to make people feel safer,” she notes. Items that have worked well for Boppe for this type of presentation have included mousse parfaits in shot glasses, cream puffs and mini-trifles. But COVID has had a lingering effect on just how much creativity can be pursued in dessert programs, she adds. “Post-pandemic staffing issues have severely limited the time I have available to develop new desserts, as I am constantly pulled to work the line or help with banquets,” she says. That’s led to greater reliance on rolling out her staple dishes, including a classic coconut cream pie that’s become a member favorite. www.clubandresortbusiness.com

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PASTRY

CHALLENGE ACCEPTED With over 30 years of pastry design and production experience, Pastry Chef JoAnne McKinsey knows a thing or two about how to whip up crowd-pleasing sweets for members at Deerwood Country Club in Jacksonsville, Fla. She also understands how to roll with the punches. “In the time leading up to pandemic restrictions, business had slowed and banquets were postponed,” says McKinsey. But rather than sit back and wait it out, she used the time as an opportunity to get ahead. “I was able to stock the freezer with cheesecakes and other cakes that freeze well, in case we were completely closed,” she notes. In response to the shutdown of in-person dining, McKinsey played a key role in the rollout of Deerwood Curbside, the club’s to-go dining program. Packaged with each meal was a sweet treat prepared by McKinsey—a welcome indulgence for pandemic-weary members. “I would create items that would package, travel and add that finishing touch to your meal,” she recalls. The opening of the club’s grocery store also kept her busy, baking pies, cakes and tortes for pick-up.

As Deerwood’s clubhouse reopened for member dining and events, McKinsey met another challenge head-on: replacing the buffet table with a safer tableside alternative that raised the bar (quite literally) on presentation. She designed raised cake plates, filled with macarons, éclair shooters and custom petit fours, to serve as dining-table centerpieces. As private events have resumed, McKinsey has also been able to get back to doing what she loves best: working with brides-to-be on the design of their wedding cake. Tapping into this year’s trends in specialty cakes, McKinsey is seeing more requests for taller cakes with clean, smooth sides, embellished with small amounts of sugar lace or scroll work. “Most brides prefer fresh flowers, even though I welcome the chance to do gum-paste arrangements,” she notes. No matter what type of cake she is working on, McKinsey embraces any and all opportunities—even if that means finishing a cake in the club dining room during a humid Florida summer. She recently received a request for croquembouche, a French delicacy. “It was something I hadn’t done in years—I got it done [and] I love it!” she exclaims. C+RC

C+RC PROFILE

Bench Stre The Broa David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results. By Joanna DeChellis, Editor 66

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LOOK FAR AND WIDE and you’ll be hard-pressed to find a culinary operation with as much talent in its executive leadership team, as little ego, and as many moving parts as that of The Broadmoor in Colorado Springs, Colo. The size of the Broadmoor’s culinary program can’t be overstated. There are 20 restaurants, 280 cooks and chefs, 200 stewards and 800 front-of-house employees. There are 18 kitchens, a full-service butcher shop, a bakery and a chocolaterie. There are 315,000 sq. ft. of event space across a 5,000-acre resort. There’s a farm, an apprenticeship program—and so much more. Books could be written about how each of these individual elements are managed and run on a day-to-day basis. But The Broadmoor’s success isn’t inside of each of these silos. It’s in the unity of the collective whole. The Broadmoor maintains its excellence by breaking down the guest’s journey to identify opportunities where www.clubandresortchef.com

rength at oadmoor the experience can be enhanced. The team then brings together various culinary components to work collaboratively for maximum impact. The outcome is a food-and-beverage experience that feels simultaneously organic and intricately constructed. Guests have access to whatever they want, wherever they want, whenever they want.

A GLOBAL AND LOCAL BRIGADE Leading from the front is Executive Chef David Patterson (above, far left), who has been with The Broadmoor since 2013. He is the sixth Executive Chef in the resort’s history and his resume is extensive. It includes a number of years training with Alain Ducasse in kitchens in Paris and Monaco. Adam Thomas (above, second from left) is The Broadmoor’s Executive Pastry Chef. He joined the team just two months after Patterson, having previously worked at The Beverly Wilshire, a Four Seasons hotel in Beverly Hills, Calif. Thomas has practiced www.clubandresortchef.com

the sweet side of the culinary arts in kitchens all over the world. Justin Miller (above, third from left) serves as Executive Sous Chef and holds the longest tenure on the leadership team, with 18 years at The Broadmoor under his belt. He has been instrumental in the resort’s continued success. John Johnstone, CMC John Johnstone, CMC (right), is the Vice President of Food & Beverage and the relative “new guy” on the leadership team, having come aboard in 2016. Previously, he was Director of Club Operations at Augusta (Ga.) National Golf Club. His resume also includes leadership roles with Ritz-Carlton properties in Washington, D.C., Boston, Sarasota, Greensboro, Ga., Los Angeles, Bali, Milan, Dubai, Thailand, and multiple properties in China. September 2021

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C+RC PROFILE

Each of these chefs is an all-star in his own right. Together, they are unstoppable and without a single bit of ego. “Ego does not make a great chef,” says Johnstone. “We lead with humility. We strive for excellence. The best chefs stand with their cooks at the stove, taking them through the process with empathy. “These are the type of people we attract here at The Broadmoor,” he adds. “We seek chefs who are stewards of their culinary knowledge, and who are eager to pass it on to those coming from behind.”

THE TEAM MENTALITY The four Broadmoor chefs are supported by an army of culinarians, managers and service staff with an incredible depth of talent. “It’s physically impossible for me to see every plate of food served or to expedite every busy service,” says Patterson. “We have a talented team made up of individuals we’ve hired from the outside for key positions, as well as some really high-caliber homegrown talent.” Patterson and his leadership team spend a great deal of time establishing standards. They talk often of what success means for the resort. Then they delegate and evaluate. “I give the team direction and follow up to ensure that everything is going as expected,” says Patterson. “We’re highly focused on standardization, with weighted and measured recipes, photos of every dish, station setups, spreadsheets and every detail you could imagine that it might take to run

18 kitchens at the caliber we do.” The Broadmoor team keeps the lines of communication wide open. The prevailing mantra is that everyone works for the guest. “We have to be equal in our response to serving the guest and creating an experience,” says Johnstone. “There is no such thing as back of house and front of house. I don’t believe in it. We are one team. We have different responsibilities, but we work in unison. Everyone has to own the problems that come up and have a very good defect resolution.” Johnstone says he breaks down the barrier between the kitchen and the dining room by not tolerating anything else. “When I meet with a chef, the manager is expected to be there, too,” he says. “I want my leaders to own each other’s issues. I don’t choose a side during defect resolution. Instead I ask why, five times. “Once you get to the root of the issue, we begin the process of ‘no-fault fixing,’” he continues. “It doesn’t necessarily matter whose fault the defect is—but it must be fixed. Focusing on whose fault it is means you’re focused on the wrong thing. “Instead, focus on the defect,” he says. “Ask why it happened. Have a willingness and desire to rectify it. Eliminate it from happening again.”

RETOOLING BANQUETS

Patterson started with The Broadmoor as an Executive Sous Chef in charge of restaurants. He was soon given full autonomy over banqueting—and what happened next stands as one of the biggest impacts he has had on the resort thus far. “I inherited a 45-page banquet menu and was tasked with ‘reinventing’ the program,” says Patterson. “The smartest way I could think to do that was to start with a blank Microsoft Word document.” Today, The Broadmoor’s banquet operation features lots of live-action cooking, dinner stations, themed events and creative presentations. The quality of the food is vastly improved as well. “It’s one thing to change the philosophy, the menus and quality of the food,” says Patterson. “That in and of itself is an undertaking—but when you compound those changes with the fact that we have a 5,000-acre property with literally hundreds of locations for banquet events, it can get complicated quite quickly.” Ristorante Del Lago features wood-fired pizzas, a selection of meats off the Strong systems, talented chefs and relentless rotisserie, and pasta made fresh in-house daily. The aging room also boasts communication of details are critical elements authentic salumi and formaggio imported straight from Italy. Freshly made in The Broadmoor’s continued success with cannoli and homemade gelato round out the offerings.

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Although Broadmoor Farms doesn’t supply nearly enough produce for the whole property, it does give the culinary team a place to learn and experiment.

banquets. There is an intricate logistical element as well that details how food and equipment moves around the property and how events are to be set up, staffed and broken down. “Logistically, we spend much of our time coordinating and organizing events in remote locations,” says Miller. “It works because we are all on the same team and function with the same mindset. We’ve hired great chefs. We’ve renovated and built efficient kitchens. We’ve created tools and systems to keep us successful.” The Broadmoor’s culinary team is able to consistently exceed the expectations of the host, no matter if they are planning a board meeting for ten executives or a multi-day conference for 5,000 attendees.

ON THE FARM Johnstone came to The Broadmoor yearning to work at one of the last iconic properties that cares about every single piece of the production process. The Broadmoor still fabricates its own fish, meat and honey, and many of the resort’s chefs have trained in the classic style. Much of The Broadmoor’s produce is also sourced locally. Some of it even comes from the property’s own farm, which Patterson had a hand in establishing. Broadmoor Farms is located near the resort’s golf course. There is a 2,500-sq. ft., state-of-the-art greenhouse and about 3,500 sq. ft. of outdoor beds. There are eight beehives on property as well. “We also own a ranch property in the northern part of the state that is a working cattle ranch,” says Patterson. “We have another additional 50 beehives there, and our own herd of Wagyu beef that we use exclusively at the resort.” The Broadmoor has a horticulturalist and a team that oversees the daily operation of the farm. Apprentices are also encouraged to visit and tend to the farm, to gain a better understanding and appreciation for the various products they cultivate.

A CAFÉ FOR CHOCOLATE Thomas and Patterson began at The Broadmoor within two months of one another. Both were tenured in the industry and the operation was already successful when they came aboard. www.clubandresortchef.com

The two chefs clicked instantly and in the months that followed they strategically made changes to build momentum and to update and modernize all aspects of both the savory and pastry programs. In many of the same ways that barriers were broken down between the restaurants and the front- and back-of-house staff, Thomas and Patterson work hard to eliminate the barriers between pastry and savory. “In the kitchens I grew up in, savory has always been pitted again pastry, stealing equipment late at night like there’s a silly sibling rivalry,” says Thomas. “This banter goes back and forth and perpetuates the distance. Chef Patterson agreed that we need to be catalysts in changing that. And I think we have.” Café Julie’s is a prime example. This Parisian Patisserie features the resort’s own Luxury Valrhona Chocolate Collection, house-made gelato, signature coffees, espressos, wines and beer, as well as exclusive handmade chocolates. It also shows the bond between the chefs. “We look for opportunities to practice and educate what we preach,” says Thomas. “When we opened Café Julie’s, we had a lot of press coverage. While they were filming us, Chef Patterson was standing with me, side by side, making chocolates—which is not comfortable for him, by the way— and pralines. We had to stock the retail shelves and there was a mountain of work to be done. He could have been doing a thousand other things, but he chose to be a part of this.” Thomas appreciates Patterson’s support and willingness to make decisions unapologetically and to support his team. “He has immense integrity,” he says. “His decisionmaking capabilities are nearly always accurate. It’s nice to be part of this leadership team. We are always learning and growing. Every Monday, we reset and find more ways to improve.” C+RC September 2021

Club + Resort Business

BEVERAGE

ICONIC GOLF COCKTAILS

Mountain Lake’s F&B Manager/Sommelier shares a list of famous libations synonymous with golf. By Peter Vargas, Contributing Editor and Food and Beverage Manager/Sommelier, Mountain Lake, Lake Wales, Fla.

SPIRITS AND COCKTAILS are to golf what Tiger Woods is to a red golf shirt on a Sunday afternoon. Whether members are enjoying a round with buddies at the turn, or soothing their spirits after a rough 18, certain cocktails have become iconic at the 19th hole. If these libations aren’t on your menu yet, consider running an “oldie but goodie” for members to enjoy. AZALEA Named after the beautiful pink flowers that bloom every April at Augusta (Ga.) National Golf Club, the Azalea has become the unofficial drink of the Masters Tournament. Try running the Azalea as a special for members next year during the Masters. (Insider tip: The Azalea pairs surprisingly well with pimento cheese sandwiches.) Recipe: Pour 2 ozs. vodka, 2 ozs. pineapple juice, 1 oz. lemon juice and a spoonful of grenadine into a cocktail shaker filled with ice. Shake then strain into a tall glass over ice. Garnish with lemon.

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TRANSFUSION The ever-trendy Transfusion is the golf cocktail of the moment. While its origins are unknown, rumor has it Dwight D. Eisenhower regularly drank transfusions at his club in Palm Desert, Calif., after his presidency. If it’s good enough to lubricate the general’s golf swing, it’s probably good enough for your members, too. Recipe: Combine 3 ozs. vodka, 1.5 ozs. grape juice, and .25 oz. lime juice. Pour over ice. Top with ginger ale. Garnish, if desired.

WHISKEY SOUR Few cocktails can stand the test of time as well as the classic whiskey sour, especially on the links. Its three-ingredient simplicity—whiskey, lemon and sugar— perfectly balance sweet and sour notes, thus keeping it as a mainstay in club cocktail culture. Recipe: Combine 2 ozs. whiskey, .75 oz. lemon juice and 1.2 oz. simple syrup in cocktail shaker with ice. Shake vigorously for 10 to 15 seconds. Strain into rocks glass over fresh ice. Garnish with thick-cut lemon twist and cherry.

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JOHN DALY Also known as the spiked Arnold Palmer, the John Daly is a refreshing combination of lemonade, iced tea, and vodka. Made popular at the Whiskey Creek Golf Course in Fort Myers, Fla., add this to your menu and encourage your members to “grip it and sip it,” before they “grip it and rip it.” Recipe: Fill a large highball glass with ice. Add 1.5 ozs. vodka, 2 ozs. iced tea, and 2 ozs. of lemonade. Gently stir. Garnish with a lemon slice.

MOSCOW MULE This stubbornly durable cocktail is refreshingly simple and can be adjusted in an infinite number of ways. For your next member-guest, host a Moscow Mule Bar complete with Classic Mules, Blood Orange Mules, Peach Mules, Mule Infusions, Fall Mules, Blackberry Mules, Pear Mules, Tropical Mules—and any other variation you can dream up. Recipe: Fill a copper mug or similarly sized glass with ice. Pour in 2 ozs. vodka and .5 oz. lime juice. Fill the glass with 4 ozs. ginger beer and gently swirl it with a spoon once to mix. Garnish with a lime wedge.

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SWEET “TEE” MULE Sweet tea vodka mixed with ginger beer and garnished with sugared blackberries is the newest darling in the golf cocktail arena. While it hasn’t been around as long as others, its popularity extends well beyond the course and is as delightful on pool cocktail menus as off the beverage cart. Recipe: Quickly dip each blackberry into simple syrup and then into sugar, rolling fruit across sugar to coat evenly. Thread a garnish stick with blackberries; set aside. Combine 2 ozs. sweet tea vodka with 2 ozs. ginger beer in a copper mug. Add crushed ice, two squeezes of lime and stir to combine. Garnish with reserved blackberries.

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BLOODY MARY The Bloody Mary is the quintessential savory cocktail. It’s popular at the 19th hole, during brunch and from beverage carts, too. Its flavor profile and appearance shift depending on the garnishes, but the best Bloody Marys are built with quality ingredients and finished with lots of flair. Recipe: Combine 2 ozs. vodka, 4 ozs. tomato juice, .25 oz. lemon juice, 3 dashes of Worcestershire sauce, 3 dashes of Tabasco sauce, 1 tsp. horseradish, a pinch of celery salt and a pinch of black pepper in a mixing glass with ice, and pour back and forth into another mixing glass three times. Strain into a tall glass filled with ice. Garnish with celery stalk, lime wedge and cocktail olives on a skewer.

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BOURBON OLD FASHIONED The Old Fashioned is the perfect post-round libation. Strong and sophisticated, this cocktail is ready for thirsty golfers eyeing the menu for dinner (or counting the cash they sharked from that last long putt on the 18th green). Recipe: Combine ½ tsp. sugar with 3 dashes Angostura bitters in a rocks glass. Add 1 tsp. water and stir until the sugar is dissolved. Fill the glass with large ice cubes, add 2 ozs. bourbon and gently stir to combine. Express the oil of an orange peel over the glass, then drop it into the glass to garnish.

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GLENMORANGIE The connection between Glenmorangie, golf and the Royal Dornoch Golf Club (Sutherland, Scotland) can’t be overlooked. The distillery is located close to the course and golf historians have given Glenmorangie the unofficial title as “The Spirit of the Open Championship.” Recipe: Serve neat or on the rocks.

MOTHER-OF-PEARL GIN AND TONIC This classic gin and tonic is enhanced with brisk and aromatic celery flavors in three different ways: in a salt rim, in the bitters, and in the garnish. Like the Azalea, the Mother-of-Pearl is popular at the Masters—and beyond. Recipe: Mix 1 tbsp. kosher and 1 tsp. celery salts on a plate. Dip the rim of an old-fashioned glass in water and then in salts. Add ice, ½ oz. gin, and 2 dashes of celery bitters. Top with 3 ozs. tonic. Garnish with celery sprig and fennel frond.

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BANQUET

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Ever After THERE’S NO DENYING THAT WEDDING RECEPTIONS look and feel different these days, complete with changed expectations, downsized events, a renewed focus on personalized details and, sometimes, hardly any seating at all. “If anything, members are concerned about shrinking their guest list,” says Michael Ponzio, Executive Chef of the Union League Club in Chicago. “Brides aren’t looking to serve cupcakes hanging from a flying trapeze in the middle of the room anymore. They’re just happy to be able to hold their events.” Instead, Ponzio has found, brides and banquet managers are working harmoniously to “get family together.”

Michael Ponzio, Executive Chef, Union League Club of Chicago 28

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“No one is asking us to serve guests’ food with a rocket launcher,” he laughs. “It’s more like it was 40 years ago.” “Micro weddings” are de rigueur, bringing with them intimate touches from the bride and groom, such as sustainable details, DIY beauty touches or individualized food displays. In some cases, live, concert-style music is taking the place of a DJ. As for favors, they’re customized (hello, monogrammed face masks). For the reception, even if the days of elaborate, buffet-style spreads and over-the-top wedding antics are (at least temporarily) gone, it doesn’t mean weddings are less engaging— they’re simply being rethought. “We haven’t been doing buffets or action stations, where things are cooked to order and lines get long,” says Kelly Franz, Executive Chef of the Kiawah Island Club’s River Course Clubhouse in Charleston, S.C. “Instead, we prepare everything in back and serve it from the station.” Ponzio concurs, noting that many guests now want to avoid build-your-own experiences. “An attended buffet ensures everyone can be served, while offering everyone peace of mind,” he says. Along with attended buffets, Franz has also noticed an emphasis on

Surprising touches, intimate gatherings and purposeful menu planning define today’s wedding menus. By Jennifer Olvera, Contributing Editor

mingling. “It may still feel a little weird to sit next to someone you don’t know,” she says. “So brides are opting to have Kelley Franz, guests ‘pop’ Executive Chef, around the Kiawah Island Club’s room, talking River Course Clubhouse and dancing.” Among guests who do favor a traditional approach, a popular choice is plated, three- to-four-course meals with pod seating. “Some people feel more comfortable sitting in one spot versus congregating,” Franz notes. But the three-option chicken, fish or steak menu selection? It’s not really a thing anymore. “I recently did a vegan wedding for 240 people, at the request of the mother of the bride,” Franz reports. To make sure that menu appealed to diverse palates, Franz used standins like hearts of palm or jackfruit over meat substitutes, resulting in preparations like split-pea “ground beef” stippled with mushrooms and beets. Ponzio has seen an uptick in vegan selections, too. Recently, he served www.clubandresortchef.com

At Kiawah Island Club’s River Course Clubhouse, weddings are more intimate with pod seating and purposeful menu selections.

dishes like portobello Wellington and plant-based tiramisu and “cheesecake.” Of course, vegan fare isn’t everyone’s cup of proverbial tea. Raw bars, set atop ice sculptures or other beautiful displays, are also popular. “We’re right on the water, so things do tend to be seafood-oriented,” notes Franz, adding that seasonality and local sourcing continue to drive menu selections. “But we never did sashimi, for example, before—and we did 1,000 pieces last Saturday!” “Gatherings are more cultural than ever before,” Ponzio adds. “Authenticity is important, so I recently brought in a guest chef for a traditional Japanese event.” The unique feel doesn’t only extend to settings, setups and food. Signature cocktails are also helping more weddings stand out from the pack.

“Bourbon and tequila cocktails are big right now,” Ponzio says, citing recent pours such as honey and gingerinflected Lynchburg lemonade, made from single-barrel mash bourbon. “It’s no longer about martinis, champagne and rosé.” At the Kiawah Island Beach Club, Franz says, that has translated to “gallons and gallons” of jalapeno margaritas; a sparkling gin blossom with elderflower; and a Marsh Mule made with Sweatman’s ginger beer, chai tea, vodka and orange bitters. Really, if there’s one way to sum up the latest wedding trend, it’s that

they’re now much more purposeful. “Great food and interesting selections— that’s what everyone wants,” Ponzio says. That and togetherness, which has been fleeting and is therefore more cherished than ever. C+RC

At the Union League Club of Chicago, wedding range from elaborte to simple, with menus and displays that are personalized and thoughtful. www.clubandresortchef.com

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MANAGEMENT

Building a Self-Aware

Service Culture Congressional CC’s service approach is driven by the club’s core values and measured by how well hospitality is delivered to members and guests. By Joanna DeChellis, Editor

A THRIVING SERVICE CULTURE is a powerful force within a country club. It provides a clear path toward a satisfying and sustainable member experience. The expectations of the staff are neatly outlined, and a prevailing sense of “this is how we do things here” clarifies goals and daily practices. Congressional Country Club in Bethesda, Md., offers an insightful example of a top-notch service culture that many seek to emulate. Rooted in its core value to provide the highest level of hospitality to members and guests, Congressional CC’s approach is perpetuated by a dedicated team of like-minded professionals constantly looking for ways to

improve, and is built on four prevailing principles. “My role, and the role of our leadership, is to select the right individuals to build a cohesive team; create clarity of what defines our service culture; overcommunicate that clarity through our training processes; and then reinforce it with our performance-management systems,” says Kris Glaubitz, CCM, Director of Food and Beverage. Much of Congressional CC’s model starts with hiring for the right fit, and then training to the point that service becomes second nature. That produces a staff that is able to predict and anticipate the needs of its members, has a service mindset, and is constantly training to improve. According to Glaubitz, much of this process starts by creating a foundation of self-awareness. “The onboarding process is immersive,” he says. “The first ninety days are completely mapped out. We go over our core values and spend a lot of time helping the team understand how they are a part of a bigger picture, and that we are going to give them the tools they need to deliver the service we expect from day one.” Back row (l. to r.): Jeff Turok, Beverage Director; Matthew Morrison, Executive Chef; and Mario Campuzano, CCM, Assistant General Manager. Front row: Kris Glaubitz, CCM, ECM, Food and Beverage Director; Jenna Schulten, Food and Beverage Manager; Rachel Kreuger, Banquet Director; and Trevor Maurer, Certified Cicerone, Founders’ Pub Manager.

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Warm welcomes, using members’ names and fond farewells are critical steps in the service model at Congressional CC.

Day 91 and beyond is where the real magic happens. “Training doesn’t end after orientation,” Glaubitz says. “It’s constantly reinforced through measurable systems. We are intentional about our culture. It’s defined by our actions, not by the rules we put in place.”

EASY WINS At Congressional, service is a team sport, and everyone has a position to play. “We start with the basics and follow the three steps of service,” says Glaubitz. “These include a warm, sincere greeting using the member’s name; anticipating their needs throughout their visit; and providing a fond farewell. “I like to refer to Danny Meyer’s quote: ‘Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard,’” Glaubitz continues. “But it’s what defines the member experience at Congressional Country Club. “The hospitality market is so competitive, and most offer similar products,” adds Glaubitz, who earned “Rising Star” recognition in 2020 through the Excellence in Club Management Awards co-sponsored by Club + Resort Business (“Circle of Stars,” C+RB, June 2021). “But one of the main reasons that members join and utilize their clubs, and continue paying dues, is for the personalized member experiences they receive.”

YES, BUT HOW? Many great clubs operate with an ethos of, “The answer is yes; Now what is the question?” Congressional CC’s model is similar, albeit slightly different. Its “yes behavior” and www.clubandresortchef.com

learning-from-mistakes mindset relies on good communication, honest feedback and continual improvement. “Your club’s service culture will be established whether you participate and shape that culture, or whether you allow it to shape itself,” says Glaubitz. “We talk a lot about whether we want our teams to be governed by rules or culture—and of course, it’s culture.” This means finding clever solutions to problems and saying “yes,” instead of finding reasons why certain requests are unreasonable. It’s about saying here’s what we can do. Glaubitz calls this “knowing the rules, so you can break them.” Does this mean mistakes never happen at Congressional CC? Absolutely not. “The hospitality industry is full of opportunities to make mistakes, and as someone who has worked in hospitality for over half my life, I know they are going to happen,” he explains. “We are diligent here about our service recovery and tracking these instances, so we can learn from them.” C+RC September 2021

Club + Resort Chef

MANAGER to CHEF

How Unifying the Team Will Improve the Club As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical. Christopher Park, Executive Chef of Wycliffe G&CC (left) with Rob Martin, CCM, CAM, General Manager/COO.

By Joanna DeChellis, Editor

ROB MARTIN, CCM, CAM, General Manager/COO of Wycliffe Golf & Country Club (Wellington, Fla.), has spent his entire career in the club industry and has worked at some of the best clubs in the country, including Grandfather Golf & Country Club (Linville, N.C.), PGA National Resort & Spa (Palm Beach Gardens, Fla.), and River Oaks Country Club (Houston, Texas). Having worked in all parts of a club, Martin knows the importance of having a unified team led by strong, humble individuals. He was instrumental in hiring the club’s Executive Chef, Christopher Park. Together, they function with a millennial mindset trained to unite not just the front and back of the house, but the entire club. C2C: What is the relationship like between you and Chef Park? RM: Just before I became General Manager, the previous chef had left for the restaurant world. One of my first hires was for an Executive Chef. I was looking for 32

Club + Resort Chef

September 2021

someone who could help to take us in a new direction. I wanted someone with club experience, but who was hungry for their first Executive Chef role. C2C: What made Chef Park stand out? RM: His resume was impressive. He began his career at a Marriott Hotel and worked at high-volume, quality operations, including the Breakers Hotel, BallenIsles Country Club and Ibis Golf & Country Club. He was motivated to become an Executive Chef, but no one had given him his big break—until he came to Wycliffe in 2017. I saw a lot of similarities between myself and him. I suspected we would get along very well and be able to do some impressive things together. He made it to the final two, and then he knocked the tasting “out of the park” and we offered him the job. C2C: What did he prepare for the tasting? RM: He did a play on meat and potatoes, with Tomahawk steaks on a wooden board www.clubandresortchef.com

with bone marrow and mashed potatoes. There was a fresh bread display, too. He took such a simple concept and made it a “wow” dish. We were all blown away.

C2C: What’s on the menu at Hyve? RM: There’s a soup of the day, a salad station, smoothies, shakes, and comfort options. We try to offer a range of choices, much like we do for our members.

C2C: How has he emerged as a leader over the past four years? RM: He has performed far beyond our expectations, especially through the pandemic. He’s humble and steady but not afraid to take calculated risks. He’s beloved by the membership and the team. He’s taken the culture of the culinary department to a whole new level.

C2C: Beyond this space, what have been some other notable changes to the culinary side of the operation? RM: Chef has improved almost all elements of the culinary program, whether that’s been in reducing waste, sourcing higher-quality products, using local seafood or offering more creative specials. We also introduced a food truck trailer, to help with grab-andgo and outdoor dining programs.

C2C: What have been some of the biggest changes you’ve made to the program together? RM: We’ve developed a team atmosphere and Chef has worked hard to promote from within. For example, we had a grill room supervisor who has worked into an Executive Sous Chef role. We’ve rebranded each restaurant with a new name and logo, and chef was instrumental in that process. And we created a really beautiful employee dining space. C2C: You named that space “Hyve” and it mirrors your newly renovated Spa & Fitness Center that’s named “Thryve.” How big is the employee space, and what was there previously? RM: It’s about 3,500 sq. ft., and it was basically a much smaller breakroom and storage area. The project allowed us to expand the footprint, use reclaimed materials from a larger renovation, and leverage the capabilities of our in-house team to create a space that is not only very functional, but also rejuvenating, warm and inviting. C2C: Was Chef involved in the design phase? RM: Absolutely. It was mostly Chef Park, myself and the club’s Director of Engineering, Mark Jacobson. Initially, Chef was concerned about losing storage space. But when he saw what we could do if we moved a wall and relocated some of the items that were in there previously, he ran with it. He was instrumental in sourcing the equipment for the buffet line and creating a design and layout that would allow our team to be creative in what we can offer one another.

C2C: Did you build or buy the truck? RM: We had it custom-built for about $50,000 and we designed it so we could change the menu pretty easily. It will continue to play an important role well beyond COVID, especially for events and happy hours. C2C: You completed an $18 million renovation (see “’Rolling Renovation’ Keeps Wycliffe G&CC on the Move, C+RB, April 2020) not too long ago. What are the highlights of what you accomplished in F&B through that project? RM: We added a formal dining room, Flavours, as well as the social hub of the club, The Cliffe. Also, our outdoor Pavilion and expanded Grille Terrace give us various options for outdoor dining. We can seat about 180 people out there with social distancing, so we invested in a lot of outdoor furniture. The membership is deeply grateful that we had the foresight to create so much outdoor space for them. C2C: What’s ahead for Wycliffe in the next few years? RM: We are going to focus on how best to use our new clubhouse and create events that are meaningful and well-executed. We’ll continue to explore technology to be efficient and cutting-edge. We’ll also evolve our to-go and takeout programs, and improve sustainability initiatives. My goal is to continually improve what we offer our members and our team. That’s what separates us—service quality with an innovator’s touch--and that’s what will continue to propel us forward in the coming years. C+RC

www.clubandresortchef.com

September 2021

Club + Resort Chef 79

See you in

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PRODUCT SHOWCASE � ��

T�� + C�� Tables for All

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Stack the Deck

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Level Up

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September 2021

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PRODUCT SHOWCASE

A�� First Impressions

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Quick Dry

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X Marks the Spot

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Power Polo

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Callaway

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Club + Resort Business

September 2021

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PRODUCT SHOWCASE

I��

Raining Rotors

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This Cat Loves Water

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Toro

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T�� Reservations for All

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ForeTees

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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

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www.clubandresortbusiness.com

September 2021

l Club + Resort Business l 37

PRODUCT SHOWCASE

T�� + U��

G�� C��

A Better Battery

California Cool

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March Products Inc.

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Shade the Rays

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TUUCI

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Product: Trojan Motive T875-AGM Battery Option Features: ▶ Later this year, Motive T875-AGM batteries by Trojan will be available as an option to company’s standard ﬂooded lead-acid (FLA) batteries ▶ These AGM batteries are protected by a “Life of the Lease” warranty ▶ Do not require watering—making maintenance worry-free ▶ Motive T875-AGM batteries have a shorter charging time than standard FLA batteries ▶ Manufactured from 98% recyclable materials

Yamaha Golf Car Company www.yamahagolfcar.com

Give Me Liberty

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E-Z-GO

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Club + Resort Business

September 2021

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PRODUCT SHOWCASE

F�� + B�� Great Balls of Butter

Down-Under Delight

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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

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

T��T��

Satin Dining

Creamy Creation

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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

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RC Fine Foods

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September 2021

l Club + Resort Business l 85

PRODUCT SHOWCASE

K�� E��

Golden Griddle

Make It a Double

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Montague Company

Hoshizaki

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ClubProcure

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McMahon Group

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Club + Resort Chef September 2021

Articles inside

Editor’s Memo

Next-Gen Leadership

Chef’s Thoughts

How Unifying the Team Will Improve the Club

Bench Strength at The Broadmoor

Building a Self-Aware Service Culture

Happily Ever After