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JANUARY INVITES RESOLUTIONS. In practice, it tends to prompt a different kind of conversation. When I talk to club leaders at the start of the year, I rarely hear anyone pitch reinvention. What I hear instead is concern about drift. Small compromises that added up over time. Systems that worked until volume, staffing, or expectations quietly outgrew them. The work, especially in January, is less about bold moves and more about tightening screws. One general manager said something to me recently that stuck: “We’re not trying to be better on paper. We’re trying to be better on Saturday night.” That distinction matters. It pulls the conversation out of planning meetings and into real conditions, where pressure exposes what’s actually working. I see that mindset playing out across the industry. Kitchens adjusted so service holds when the dining room is full. Courses maintained for how they play in bad weather, not just on perfect days. Programming re-
fined so the club feels balanced rather than busy. In many cases, the smartest decision was simply to stop adding. None of that fits neatly into a resolution. It is quieter work, and it is harder to sell. It is also the work that lasts. As the year gets underway, the more useful question may not be “What are we changing?” but “What needs our attention now?” The difference is subtle. The impact is not.
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Contents
Januar y 2026 • Vol. 22 • No. 1
22 C+RC’S 2026 COOKBOOK: Chef’s Tables 23 A ILEE APAC estaurant Chef, Cosmos Club R Squid Ink Pasta alla Chitarra
24 J AMAL COULL
Executive Chef, The Gallery & The Fresco, Detroit Athletic Club CJ’s Carrot and Black Garlic Mafaldine
25 X AVIER SANTIAGO
Executive Chef, The Lodge & Club Ponte Vedra Beach Warm Atlantic Lobster
26 L ANCE COOK
Director of Culinary Operations, Forsyth Country Club Spiral Pasta with Porcini Filling
30 A DAM DEVINEY
Director of Culinary and Hospitality, The Country Club of North Carolina Black Bass Duo
8
32 R ICHARD NIELSEN
DRUID HILLS GOLF CLUB’S LONG GAME
36 D ANIEL M0NTANO
Director of Culinary Operations, Audubon Country Club Seared Australian Wagyu Ribeye
34 E LIJAH PULLEY
CLUB PROFILE :
Executive Chef, Mizner Country Club Vietnamese Braised Short Rib
How discipline, sequencing, and governance turned reinvestment into momentum. (Cover photo and photo above courtesy of Druid Hills Golf Club)
Executive Chef, Saddle & Cycle Club Roasted Mojo Califlower
38 COURSE + GROUNDS Old Waverly’s Long View on Course Conditioning General Manager Jim Clay on rebuilding Mossy Oak with durability, playability, and consistency in mind.
4 EDIT MEMO: Tightening the Screws 12 DESIGN + RENOVATION: Tradition Meets Technology: Kitchen Renovations at Kensington Golf & Country Club Updated a la carte, banquet, and pastry spaces are ready for prime time at this southwest Florida club.
18 FOOD + BEVERAGE: Where the Kitchen Meets the Table Chef’s table events offer rare access to the people and
processes behind the plate. At Cullasaja Club, that access is shaped as much by service and pacing as by the food.
40 R ECRUIT + RETAIN Supporting the People Behind the Experience The Polo Club of Boca Raton is strengthening retention and culture through meaningful employee support.
42 R ACQUETS + FIELD SPORTS Keeping Members In the Game
Racquet directors share how strategic programming, skill-level mixing, and member-driven events keep tennis thriving at clubs where engagement is everything.
44 T ECHNOLOGY: “Hello, How Can I Help You Today?” Answers the Call for Instant Information Live chat is a win-win for club members with pressing questions and staff for providing real-time answers.
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CLUB PROFILE
Druid Hills Golf Club’s Long Game
How discipline, sequencing, and governance turned reinvestment into momentum.
By Joanna DeChellis • Editorial Director
BY THE TIME THE CLIFTON OPENED at Druid Hills Golf Club (Atlanta, Ga.) this summer, it already felt inevitable. Not because the project was easy. (It was not.) Not because it was fast. (It was not.) And not because the club was chasing trends. (It was not.) The Clifton, a three-story fitness and wellness facility overlooking the pool, clubhouse, and Atlanta skyline, exists because Joey Wheeler, CCM, CCE, General Manager/COO of Druid Hills, refused to skip steps. “We had a lot of people who wanted to jump straight to dining,” says Wheeler. “But we couldn’t. Until fitness moved, none of the future work was possible. You either respect the sequence, or you stall yourself for years.” That clarity about order, governance, and long-term intent has defined Druid Hills’ reinvestment strategy over the past seven years. The result is not simply a new building. It is a campus that functions differently, a membership that moves 8 Club + Resort l January 2026
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The Clifton’s placement reflects a broader philosophy at Druid Hills GC, where GM/COO Joey Wheeler prioritized sequencing and alignment to support how members move through the campus.
differently, and a club that now has the infrastructure to keep evolving without starting over every time boards change. BUILDING MOMENTUM BY EXERCISING RESTRAINT When Wheeler arrived in 2018, Druid Hills already had a master plan. It also had history. The club had taken on significant debt in the early 2000s, just ahead of the 2008 recession. Projects slowed. Plans accumulated. Momentum stalled. www.clubandresortbusiness.com I www.clubandresortchef.com
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Inside The Clifton, the main fitness floor combines strength training, cardio, and functional equipment in a bright, open space designed for daily use.
“There were multiple versions of the master plan sitting in drawers,” says Wheeler. “They were beautiful. The club just never got anywhere with them.” Rather than redraw everything again, Wheeler focused on discipline. He looked to retire debt, align committees and, perhaps most critically, rebuild trust in the process. “The biggest change we’ve made isn’t a building,” he says. “It’s governance. Making sure every board member understands where we’re going, why we’re going there, and what comes next is essential.” At a club where boards turn over but capital decisions linger for decades, that consistency of communication and governance matters. “If you lose focus,” Wheeler says, “you end up restarting instead of finishing.” WHY FITNESS HAD TO COME FIRST The Clifton was never meant to be a headline project. It was more of a prerequisite. Fitness previously lived in the lower level of the historic clubhouse. It was dark, undersized, and physically blocked any future dining expansion above it. “We couldn’t touch the back of the clubhouse until fitness was out,” Wheeler explains. “So if we want permanent covered dining, women’s amenities, or any of that, this had to happen first.” Once the city granted setback variances—a lengthy process in Atlanta’s historic district—the club finally had the footprint it needed. The result was a $16.8 million facility housing fitness, locker rooms, group exercise, personal training, event space, and pool support functions, stacked vertically to preserve land and sightlines. “[The Clifton] allowed us to solve multiple problems at once,” says Wheeler. “Fitness, aquatics, family circulation, traffic flow. It all connected.” DESIGNING CONTINUITY INTO CONSTRUCTION One decision was non-negotiable during construction, Wheeler says. Members would not lose access to key amenities. “We never went without fitness,” he says. “We only shut it down for one week right after July Fourth, when usage is lowest and we needed to move. That was intentional.” When it opened, The Clifton immediately changed how mem-
bers experienced fitness at the club. The new three-story facility brings together strength training, cardio, group exercise, locker rooms, and flexible space for classes and programming, all with views over the pool complex and surrounding property. Large windows, outdoor connections, and an elevated balcony for open-air classes give the building a light, residential feel rather than the enclosed feel of the former space. Equipment decisions followed the same practical approach. Rather than replacing everything for the sake of novelty, the club retained newer equipment and integrated it into the new facility. “There was no reason to rip everything out just to say it was new,” Wheeler says. “Members liked it. It worked.” The Clifton also allowed the club to better organize activity around the pool. The expanded deck adds 45 chaise lounges, improved towel service, and dedicated support space for staff, easing congestion and improving visibility during peak use. HOW ONE BUILDING CHANGED TRAFFIC PATTERNS One of the most unexpected outcomes of The Clifton had nothing to do with fitness. “For years, the front door barely got used,” Wheeler says. “Everything members wanted was on the back side of the building.” With The Clifton anchoring the front of the campus, the club also addressed a long-standing operational constraint: parking. By moving employee parking off-site, space near the clubhouse was freed for members, changing how they arrived and moved through the property. “We didn’t add square footage,” says Wheeler. “We activated what we already had.” The off-site employee parking program, leased from a nearby church and supported by a shuttle, costs roughly $250,000 annually and provides a flexible alternative to permanent construction. “Building a parking deck would cost multiples of that,” says Wheeler. “This solved a real constraint.” COMMUNICATION AS INFRASTRUCTURE Clear communication has been a constant throughout construction. Jenny Gold, Director of Marketing and Communications, coordinates this and all messaging across departments, keeping members informed as projects progress.
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CLUB PROFILE
The Clifton, Druid Hills Golf Club’s three-story fitness and wellness facility, brings together strength training, group exercise, locker rooms, and outdoor programming in a single, purpose-built building.
“We created a master plan section on the website so there was always a single source of truth,” says Gold. “Emails, videos, signage. Everything pointed back there.” Druid Hills also leaned heavily into video updates filmed on-site. “[Wheeler] is good on camera and comfortable being visible,” says Gold. “Members trust that, which led us to create a video
series that followed him throughout construction.” The series lived on social media, which stayed private and tactical. Instagram Stories documented progress in real time without turning construction into spectacle. “It was never about making big announcements,” Gold says. “It was about giving members context throughout the project.” A MEMBERSHIP THAT HAS EVOLVED Druid Hills now has roughly 1,180 members, with a fouryear waitlist for social access and a capped golf category. The average member age is about 52 and trending younger. Kim Israel, Director of Membership, has seen that evolution over nearly three decades at the club. “When I started in 1996, fitness and self-care were a small part of the experience,” Israel says. “Today, they play a central role.” Over time, the club has expanded childcare, camps, adult-only spaces, pickleball clinics, and year-round junior programming in response to how members are using the property. “We pay close attention to member behavior,” says Israel. “Then we make adjustments.” The Clifton further supported that shift by giving members a reason to stay on property longer throughout the day. “Members come for fitness and remain on-site for everything else,” she says. That shift in how members use the club reinforces the importance of staying disciplined as new investments take shape. For Wheeler, maintaining alignment remains a priority as the club continues to invest. “Boards change. Trends change,” he says. “The process has to hold.” Looking ahead, Druid Hills’ plans include permanent covered dining, women’s amenities, pickleball courts, and a golf course renovation in the next five to seven years. “We know where we’re headed,” says Wheeler. “Once you get the order right, everything else becomes easier.” C+RB
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DESIGN + RENOVATION
Tradition Meets Technology:
Kitchen Renovations at Kensington Golf & Country Club
Updated a la carte, banquet, and pastry spaces are ready for prime time at this southwest Florida club. By Pamela Brill • Contributing Editor
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ARGUABLY SECOND ONLY to the busy summer season, the Thanksgivingto-New-Year’s stretch is punctuated by a calendar packed with member dining and festive events, which call for memorable meals in abundance. And that means having a robust culinary setup in place to manage a steady stream of dining room orders, while being able to juggle banquet and pastry operations simultaneously. So when the management team at Kensington Golf & Country Club in Naples, Fla., strategized how best to enhance the member experience, kitchen reinvestment rose to the top of the list.
After embarking on a clubhouse-wide transformation, the 30-year-old southwest Florida facility put the finishing touches on its brand-new kitchen. The all-inclusive space is now primed to take Kensington’s culinary team and membership through the busy seasons and well beyond. FUELED BY A VISION What started out three years ago as an idea for expansion quickly morphed into a desire to surpass boundaries, both physically and professionally. “The vision to expand the Kensington kitchen began with a bold ambition: to www.clubandresortbusiness.com I www.clubandresortchef.com
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DESIGN + RENOVATION
“Every detail—from layout to equipment selection— was thoughtfully curated to support efficiency, creativity, and seamless workflow.” -Executive Chef Ralph Feraco, CEC, AAC, HGT
create a space that redefines culinary excellence,” says Executive Chef Ralph Feraco, CEC, AAC, HGT. The club was intent on creating a comprehensive floor plan that married function with innovative, technology-driven design. Feraco and the Kensington team worked closely with a firm to design a series of spaces that would not only improve the kitchen’s productivity, but adhere to the club’s standards of excellence for the overall dining experience. “Every detail—from layout to equipment selection—was thoughtfully curated to support efficiency, creativity, and seamless workflow,” notes Feraco. “This expansion marks a new chapter for Kensington, where tradition meets technology in a space built to inspire.” The result is a kitchen that has nearly doubled in size and scope—from 2,477 to 4,265 square feet—and is prepared to take on additional business. The workhouse of the Kensington kitchen is the à la carte line, housed under a 28-inch hood system. The 460-square-foot hot line features a 12-burner sauté station with an integrated pasta cooker, hot well, plancha-top gas range, custom breading station, 48inch grill and flat top, and a power fryer. Two drawers for holding and a custombuilt sous vide tank with thermal circulators are also on the floor. Not to be missed is the 30-foot chef’s table, along with a six-foot plating area and two 6014 Club + Resort l January 2026
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inch refrigerator units for mise en place. Given this kitchen’s weekly output of 900-1,000 dinner covers throughout the club’s peak season, this comprehensive layout has been constructed for optimal operational efficiency. Another key component in the Kensington kitchen floor plan is the 244-square-foot salad, appetizer, and pizza station. Housed in this space are a combi oven with microwave, refrigeration/freezer drawer, 36-inch flat top, and fryer. “This configuration enhances our production capacity and supports profitability through consistent, high-quality output, and efficient food cost management,” says Feraco. Feraco is especially excited by the addition of a revolving wood-fired pizza oven. Not only will it produce custom pies on demand, but the kitchen also plans to use it for roasting chickens, oysters, and mussels. BANQUETS, PASTRY GET A BOOST Given the frenetic pace of catered events, with multiple courses prepped and plated en masse, banquet kitchens can always benefit from extra space. Kensington’s new outfit has grown to 620 square feet to not only accommodate private member events, but provide additional à la carte dining support when necessary. The banquet space
now boasts an 80-square-foot walk-in cooler for easy access to perishables. A full-fledged cooking line is comprised of three combi ovens, two advanced tilting skillets, two cook-and-hold units, and a blast chiller. “Centralizing all your small equipment—like blenders, slicers, and meat grinders—into one dedicated area can really streamline workflow and include safety and cleanliness,” notes Feraco. Pastry production is also poised to ramp up at Kensington, where functionality and production flow are essential to the design of an expanded workspace. The former 100-squarefoot zone in the back of the kitchen has more than doubled in size (now at 220 square feet), along with 15.75 square feet reserved for a combi oven and blast chiller. Key features include a pastry sheeter, which Feraco deems essential for supporting in-house laminated doughs, and a large butcher block workbench that provides ample space for high-volume production. While new equipment installations set the stage for greater output and productivity, Kensington’s improvement project also aims to benefit staff—not only during service, but during downtime as well. A back-of-house service station offers a convenient access point that is separate from the primary kitchen. This area is equipped with fountain soda and cappuccino machines, refrigeration for www.clubandresortbusiness.com I www.clubandresortchef.com
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DESIGN + RENOVATION
easy restocking, and glassware storage. “Every detail was designed with speed and precision in mind, so that our team can stay out of the kitchen and in the action,” explains Feraco. And when it’s time for the crew to refuel, Kensington’s kitchen staff and club employees now have a space they can truly call their own. Feraco credits General Manager David Krzywonos for helping to instill a sense of pride that is deeply rooted in the club’s culture. A newly designed employee breakroom offers food (cold salad station and five hot wells), soda and coffee stations, locker room and restrooms. “This isn’t just a breakroom; it’s a reflection of our values,” he says. “A place where they can relax, recharge, and feel appreciated every single day.” BY THE NUMBERS Taking a closer look at the magnitude of Kensington’s kitchen renovation, Feraco points to the hard data: 520 square feet of additional refrigeration and freezer space, as well as 30 percent more
Kensington’s newly expanded kitchen is designed to increase production capacity and support à la carte, banquet, and pastry operations running at the same time.
kitchen buffet and dry storage. With more overall space, high-end equipment and assorted amenities that enhance both service and team morale, Feraco is confident that the club can adequately fulfill the needs of its membership and staff. “Strategic investment in advanced culinary equipment and thoughtful
The new revolving wood-fired pizza oven will not only produce custom pies on demand. The kitchen also plans to use it for roasting chickens, oysters, and mussels.
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design empowers our team to deliver consistent excellence, leveraging technology and craftsmanship to elevate every dining experience,” he says. With the completion of Kensington’s new kitchen comes the ability to create a more comprehensive culinary line-up. In addition to light bites at the bar and steakhouse staples of wagyu steak and veal chops, members can still expect clubhouse favorites like the signature Kensington crab cakes and Feraco’s own take on Coquille St. Jacques with truffle béchamel. He is looking forward to expanding Kensington’s menus once he and his team settle in. As Kensington’s culinary crew eagerly await the opportunity to roll up their sleeves and get to work in a brand-new set-up, Feraco reflects on how kitchen investments benefit the overall member experience: “It allows us to expand our team, execute an elaborate, diverse menu for our members, and maintain a strong focus on the quality and presentation of every dish we serve—all while having the kitchen capacity to simultaneously accommodate banquet events.” Kensington’s members and staff truly have something exciting to look forward to this year. C+RB www.clubandresortbusiness.com I www.clubandresortchef.com
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FOOD + BEVERAGE
Where the Kitchen
Meets the Table
Chef’s table events offer rare access to the people and processes behind the plate. At Cullasaja Club, that access is shaped as much by service and pacing as by the food. By Madison Hartline • Associate Editor
CHEF’S TABLE EVENTS PULL MEMBERS out of routine and into something far more personal. They create access and intimacy that standard dining can’t touch. “Chef’s table events allow us to create raving fans, and anyone in hospitality knows that raving fans are your strongest asset,” says Jessica Spaulding, Food and Beverage Director of Cullasaja Club in Highlands, N.C. The chef may be front and center, but the experience rises or falls on the floor. Front-of-house teams guide the pace, shape the energy, and carry the story from the kitchen to the table. Without that presence, the evening loses its edge. 18 Club + Resort l January 2026
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GETTING THE ATMOSPHERE RIGHT Spaulding says Cullasaja Club typically hosts three to four chef’s table events per year, depending on the season, and limits attendance to 12 to 14 guests. After several seasons of holding the dinners inside the kitchen (see photo above), the team realized the setting wasn’t delivering the experience they had in mind. “We shifted the event to a small dining space just outside the kitchen,” Spaulding says. “Before the event begins, [Executive] Chef Scott Craig gives a 15-minute kitchen tour. Then we set up a camera in the kitchen that feeds to a TV in the dining room, so members still get that behind-thescenes view without losing the intimacy.”
Hosting the event in the kitchen, Spaulding adds, made conversation difficult. The fans were loud, and the energy worked against connection. Roberto Mendoza, Clubhouse Manager of Cullasaja Club, agrees. Holding the event in the kitchen made service feel awkward. “The space is extremely tight, and we were serving guests right where the chef was cooking,” Mendoza says. “It didn’t create the atmosphere we were aiming for.” SETTING THE SCENE Spaulding says front-of-house preparation begins the moment the chef’s menu is finalized. www.clubandresortbusiness.com I www.clubandresortchef.com
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FOOD + BEVERAGE
F&B Director Jessica Spaulding and team maintain a cohesive theme across menus, linens, and décor, driven by seasonality.
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From there, Mendoza turns his focus to wine pairings, building selections for each course and placing orders with cohesion in mind. “I look at the chef’s menu and identify the stars of each dish and what we’re trying to highlight,” he says. “Then I think through what fits from a wine perspective and how it supports the overall theme.” Spaulding and her team handle the physical setup with the same level of intention. Cutlery, glassware, linens, and décor are chosen as a set, designed to support an intimate, high-touch environment. Seasonality drives those choices. In summer, Spaulding might line the table with small vases holding a single flower. In fall, she leans into deeper tones, such as emerald green. At times, she pulls fresh fruit or vegetables from the kitchen to create basket-style centerpieces that bring a bit of the back-of-house feel into the dining room.
Linens and napkins mirror the menu’s color palette, adding another layer of continuity. Spaulding also notes that Craig enjoys candlelit tables, so she always finds a way to incorporate them. “Once everything is in and it’s time to set up, we spend extra time on the table settings,” Spaulding says. “Making sure everything is straight matters to me.” That attention to spacing and placement supports the flow of service. Timing, Spaulding adds, depends on clear communication between herself, Craig, and the service team. Mendoza prefers to start planning with a small group to lock in the details, then bring more staff into the process once the framework is set. “We usually know how long Chef wants for each course and how that affects service,” Mendoza says. “From there, we build the service plan around those timing cues.”
www.clubandresortbusiness.com I www.clubandresortchef.com
12/22/25 8:31 AM
COMMUNICATION IS KEY Spaulding says working so closely with Craig at these events has tightened communication between the kitchen and the floor to the point where it feels effortless. “When we hosted the events in the kitchen, we didn’t have the ability to communicate the way we needed to,” she says. “It was harder to let Chef know where guests were in a course or to check in on his timing. Now we’re able to communicate with fewer words and read the rhythm of his prep.” With the move to the dining room, that communication has become more direct. Spaulding and her team can check in verbally and give clear timing cues throughout the evening. “We can say, ‘Chef, we’re five minutes out from plates hitting the table,’ or ‘We’re about seven minutes away from clearing,’” Spaulding says. “Keeping him aware of timing is one of the biggest support roles we play.” Another priority is executing the food presentation exactly as Craig envisions it. “All chefs are artists, and a chef’s table is their chance to showcase what they care about,” Spaulding says. “Our job is to listen closely. Is the protein placed at 12 o’clock or 3 o’clock? Where does that soft swoop land?”
While Spaulding says her entire team is strong, she’s selective about who works these events, looking for people who bring extra focus and care—those who see it as more than just a shift. Chef’s table dinners are also when
service standards matter most. Serving from the left, clearing from the right, and sweating the details may seem small, she says, but those are the moments that make the evening feel smooth and truly special. C+RB
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A chef’s table event is an opportunity for chefs to show off their creativity. That vision is hard to achieve without the frontof-house team’s ability to listen carefully and execute thoughtfully. www.clubandresortbusiness.com I www.clubandresortchef.com
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800- 523- 2788 ext. 300 | preferredclub.com/quote January 2026 l Club + Resort 21
12/17/25 4:39 PM
2026 COOKBOOK
The 2026 Cookbook:
Chef ’s Tables CLUB + RESORT CHEF’S ANNUAL COOKBOOK ISSUE showcases recipes written by and for club and resort chefs. Last year’s theme was banquets. This year, we turn our attention to chef’s tables. For the first time, every chef featured was either an attendee or an instructor at PlateCraft, C+RC’s annual event hosted at Cullasaja Club in Highlands, N.C. That connection is deliberate. Like this cookbook, PlateCraft 2025 centered on the chef’s table experience. Attendees worked in teams, cooking side by side and building a multi-course chef’s table menu with guidance from respected culinary leaders. At the end of day two, they sat down together to experience the meal as members would, tasting the results of their collaboration, discipline, and shared commitment to craft. Two of those courses are featured in this cookbook: The Country Club of North Carolina’s Adam Deviney, CEC, and his PlateCraft team created a black bass duo with
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bronzed turmeric goujon, dill and bass hush puppy, beets, carrots, parsnip purée, grapefruit, watercress, peanut, nước chấm, bacon-chive cracker, and NC trout roe. And Forsyth Country Club’s Lance Cook, WCMC, CCCD, WSET II, and team crafted a colorful spiral pasta with porcini filling, featuring lamb loin with spinach-leek wrap, pickled mustard seed, beet tuile, roasted garlic purée, glace, and cardamom crumb. The remaining recipes come from PlateCraft attendees, who contributed a dish they’ve served at a chef’s table at their own club, from the Cosmos Club in Washington, D.C., to the Detroit Athletic Club, Audubon Country Club in Naples, Chicago’s Saddle & Cycle Club, and beyond. We thank these chefs for sharing their time, their processes, and their plates with the Club + Resort community. We hope the recipes and the R&D behind them, explored further in Q&As at clubandresortchef.com, spark ideas for your next chef’s table.
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12/19/25 11:49 AM
Squid Ink Pasta alla Chitarra
with espelette, Osetra caviar, uni and lobster emulsion Ingredients for pasta dough: 400 gms 20 gms. 15 ea. 40 gms. 15 gms. 2 gms.
00 flour semolina egg yolks squid ink white wine salt
Procedure for pasta dough:
1. On a cutting board, mix the 00 flour and semolina. 2. Make a well. Ad egg yolk, squid ink, white wine, and salt. 3. Whisk the wet ingredients with a fork, gradually incorporating the flour until it becomes a shaggy dough. 4. Knead 8-10 minutes until smooth, elastic, and uniformly black. 5. Wrap tightly and rest at least 30 minutes (1 hour preferred). 6. Roll dough to about 2 mm thickness. 7. Cut with a chitarra. 8. Dust lightly with semolina so strands stay separate.
Ingredients for uni emulsion: 8 ozs. 2 cloves 2 bunches 1 ea. 5 ozs. 160 ozs. 2 ozs. 2 ozs. 50 gms.
shallot, sliced garlic thyme bay leaf white wine lobster stock heavy cream crème fraiche broken uni, frozen
Procedure for uni emulsion
1. In a small saucepan over medium heat, gently sweat the shallots, garlic, thyme and bay leaf in a touch of neutral oil or butter until softened and translucent, without allowing them to color. 2. Add the white wine and bring to a simmer. Reduce à sec—until nearly dry—leaving just a thin, syrupy glaze at the bottom of the pan. 3. Stir in the lobster stock and bring
back to a simmer. Reduce by about one-third to concentrate the flavor. 4. Add the heavy cream and crème fraîche. Continue to simmer gently for 5 minutes to fully marry and round out the flavors. Avoid boiling to prevent separation. 5. Pass the mixture through a chinois, pressing lightly to extract the liquid while leaving behind aromatics and solids. Return the strained sauce to a clean saucepan. 6. Transfer the hot liquid to a VitaPrep. Add the uni and blend on high until completely smooth, glossy, and emulsified. Taste and adjust seasoning if needed. 7. Keep the emulsion warm—never boiling—until ready to dress the pasta.
Ingredients for garnish: fresh uni Osetra caviar micro sorrel citrus zest olive oil
To plate:
1. Twirl the pasta: Using tong, lift a portion of the cooked squid ink chitarra and twirl it into a tight, vertical nest. Place the nest in the center of a shallow bowl. 2. Spoon the warm uni emulsion carefully around the base of the pasta nest, forming a smooth, even “halo” that slightly pools around the edges. Ensure the sauce doesn’t cover the top of the pasta entirely. 3. Place one piece of uni on top of the pasta. 4. Place a small spoonful (or a few carefully spaced pearls) of Osetra caviar directly on top of the pasta nest. 5. Sprinkle a few micro herbs lightly over the top. Add citrus zest for brightness. 6. Drizzle with a high-quality olive oil.
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Ailee Apac CEC Restaurant Chef
Cosmos Club • Washington, D.C.
“[This dish] works because everything is centered around the uni. The pasta, the sauce, even the temperature—they all exist to highlight that one ingredient. There’s nothing extra on the plate. It’s focused, it’s balanced, and it respects the product. When guests take a bite and pause before saying anything, that’s usually the sign we got it right.”
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12/17/25 4:40 PM
CJ’s Carrot and Black Garlic Mafaldine Yield: 4 servings Ingredients for carrot-infused Mafaldine dough:
Jamal Coull Executive Chef
The Gallery & The Fresco Detroit Athletic Club Detroit, Mich.
“The flavors strike a balance between earthy, sweet, and savory. The mafaldine carries a subtly sweet, aromatic carrot profile, reinforced by the black garlic’s depth and the short rib’s richness. Crispy carrot threads bring a final contrast of texture, and aged pecorino rounds everything out with sharpness and salinity.”
450 gms. 1200 gms. 150 gms. 20 gms. 30 gms.
c arrot juice, cold 00 flour carrot powder fine sea salt extra virgin olive oil
Procedure for Mafaldine dough:
1. Strain fresh carrot juice through fine chinois to remove pulp. 2. Chill to 40°F before mixing. 3. Load 00 flour, carrot powder, salt into AEX30. Run dry for 30 seconds. 5. While mixing, slowly drizzle in carrot juice over 2-3 minutes. 6. Add olive oil. Dough should resemble coarse, damp sand. 8. Fit desired die and run on standard extrusion speed. 9. Cut pasta. Dust with semolina. 10. Keep in low humidity with airflow, room temperature, until fully dry. 11. For service: Boil in salted water 90-120 seconds until al dente.
Ingredients for short rib ragù:
1.25 lbs. 1 Tbsp. 1 tsp. 1 Tbsp.
boneless beef short ribs kosher salt black pepper olive oil
Ingredients for aromatics:
1 ea. 1 ea. 1 ea. 2 cloves 1 Tbsp. 1 cup 1.5 cups 1 ea. 1 sprig 1 sprig
small onion, diced carrot, diced small fennel bulb, diced garlic, minced tomato paste red wine beef stock bay leaf thyme rosemary
Procedure for short rib ragù:
1. Season ribs with salt and pepper. Sear in oil until deeply browned. 2. Remove ribs. Sauté onion, carrot, and fennel until softened.
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3. Add garlic; cook for 30 seconds. 4. Stir in tomato paste. Caramelize for 1 minute. 5. Deglaze. Reduce by half. 6. Add stock, herbs, ribs back to pot. 7. Cover. Braise at 300°F for 2.5-3 hours. 8. Remove ribs and shred. Strain braising liquid and reduce to a glaze-like consistency. 9. Fold black garlic purée into liquid. Add shredded meat. 10. Finish with butter. Adjust seasoning.
Ingredients for the black garlic purée: 6 cloves 1 tsp. 1 Tbsp. pinch
black garlic balsamic vinegar warm water (more as needed) salt
Procedure for the black garlic purée: 1. Blend black garlic with vinegar, water, and salt until smooth.
Ingredients for carrot threads: 1 ea. large carrot as needed neutral oil, for frying to taste salt
Procedure for mustard seeds:
1. Use a julienne peeler or mandoline to create fine carrot threads. 2. Rinse and pat completely dry. 3. Fry at 300°F until crisp but not dark. 4. Drain, season, and hold warm/dry.
Ingredients for garnish: 40 gms. to taste to taste to taste
a ged pecorino romano chive batons or carrot tops high-quality olive oil freshly cracked black pepper
To plate:
1. Add mafaldine to a pan with 6-8 ozs. ragù and splash of pasta water. 2. Emulsify until glossy and well-coated. 3. Twirl or fold pasta in shallow bowl; make carrot-colored ribbons visible. 4. Add crispy carrot threads on top. 5. Finish with microplaned aged pecorino, a few herbs, cracked pepper, and a drizzle of olive oil. www.clubandresortbusiness.com I www.clubandresortchef.com
12/19/25 11:57 AM
Warm Atlantic Lobster with coconut-yuca crema and Osetra caviar Yield: 4 servings Ingredients for poached lobster: 1 L 100 gms. 2 cloves 1 piece 1 ea. to taste 4 ea.
water unsalted butter garlic, crushed ginger, small bay leaf salt l obster tails (115-140 gms. ea.)
Procedure for poached lobster:
1. Bring water, butter, garlic, ginger, bay leaf, and a pinch of salt to a low simmer, creating a gentle courtbouillon. 2. Add lobster tails and poach at low heat for 5-6 minutes, depending on size. The goal is soft and tender, but not overcooked. 3. At service, gently warm lobster tails in melted butter over low heat. Slice into medallions.
Ingredients for coconut-yuca crema: 1 lb. yuca, peeled and diced 1 1/2 cups coconut milk
3/4 cup 1 Tbsp. to taste
vegetable stock butter salt
Procedure for coconut-yuca crema:
1. Simmer yuca with coconut milk and stock until very tender. 2. Blend until extremely smooth, adding liquid as needed. 3. Season with salt and finish with butter. Keep warm.
Ingredients for garnish: Osetra caviar mini edible flowers micro herbs herb oil
To plate:
1. Pour a shallow pool of coconut-yuca crema in the center of the plate. 2. Arrange the lobster medallions neatly on top. 3. Add 2-3 teaspoons of Osetra caviar over the lobster. 4. Place a few mini edible flowers and micro herbs. 5. Drizzle a small amount of herb oil around the sauce.
Xavier Santiago Executive Chef
The Lodge & Club Ponte Vedra Beach Ponte Vedra Beach, Fla.
“[This dish] explores the luxurious side of the region. Tender lobster pairs with a warm coconut-yuca crema, combining comfort and tropical depth, while Osetra caviar adds elegance and refined salinity. At the chef’s table, this dish represents craftsmanship and indulgence—a way to connect guests to both technique and terroir.” www.clubandresortbusiness.com I www.clubandresortchef.com
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12/19/25 11:57 AM
Spiral Pasta with Porcini Filling
lamb loin with spinach-leek wrap, pickled mustard seed, beet tuile, roasted garlic purée, glace, cardamom crumb Ingredients for spiral pasta dough: 12 ea. 250 gms. 4 gms. 4 gms. 4 gms. 4 gms.
egg yolks 00 flour blue spirulina powder pumpkin powder porcini powder beet powder
Procedure for spiral pasta dough:
1. Make four separate batches of dough with each powder additive. 2. Knead 20 minutes. Rest 20 minutes. Knead 15 minutes. Sheet. 3. Run dough two times on each setting (first time stretches, second time relaxes dough). 4. Achieve desired pattern, cut, fill, boil in salted water. Water should be salted like a well-seasoned broth, not like the ocean.
Ingredients for porcini filling: 1 kg.
m ushroom variety, finely chopped 120 gms. butter 260 gms. shallot, minced 7 ea. garlic clove, minced 1.3 kg. ricotta cheese, well-drained 8 gms. porcini powder 120 gms. Parmigiano reggiano to taste kosher salt to taste pure ground black pepper to taste flat leaf parsley pinch nutmeg for garnish mushroom variety, larger pieces, sauteed
Procedure for porcini filling:
1. Saute mushrooms on high heat with butter until golden-brown. 2. Add shallots, garlic, and continue to cook. Allow mixture to cool. 3. Add mushrooms to remaining ingredients. Season to taste. Chill.
Ingredients for lamb loin with spinach-leek wrap: 10 ea. 1/4 cup 2 ea.
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1/4 bag baby spinach, picked 4 bunches leeks
Procedure for lamb loin with spinach-leek wrap:
1. Fabricate lamb into bones, fat and loin. Season and sear loin. 2. Pulse fat and spinach (1/4 cup cream and 2 egg yolks) until smooth. Season. 3. Blanch leeks in salted boiling water until tender and shock. 4. Remove the filmy substance that is released during cooking called mucilage. 5. Pat leeks dry; lay out to wrap loin. Smear fat-spinach mixture onto leeks. 6. Place seared loin onto leeks and wrap (finish with caul fat if desired). 7. Wrap in plastic wrap and sous vide until desired temp. Rest and slice.
Ingredients for pickled mustard seeds: 100 gms. 350 gms. 350 gms. 100 gms. 10 gms. 2 ea. 2 ea. 1 ea.
mustard seeds (yellow/ brown or mixed) apple cider vinegar water light brown sugar kosher salt bay leaves garlic cloves, whole rosemary sprig
Procedure for pickled mustard seeds:
1. Rinse mustard seeds with cold water. 2. Simmer (with light brown sugar and spices) for 45 minutes to an hour until seeds are tender and plump. 3. Discard whole spices. Use as desired.
Ingredients for coral beet tuile: 26 gms. 40 gms. 160 gms. 126 gms.
all-purpose flour beet juice water oil (canola or vegetable)
Procedure for coral beet tuile:
1. Pulse all ingredients in a vitamix for 45 seconds.
2. In Teflon pan over medium heat, pour batter into desired size. 3. Cook until 90% of the liquid has evaporated. 4. Transfer from pan to cooling rack or pan.
Ingredients for garlic purée: 7 ea. to taste to taste to taste 700 gms.
garlic bulbs olive oil salt pepper potato purée
Procedure for garlic purée:
1. Slice off the top of the garlic bulbs. Rub with olive oil, salt, and pepper. 2. Wrap with aluminum foil and roast until tender and golden (325°F degrees for about 1 hour). Remove from foil and squeeze out cloves. 3. Pass through tami or pulse in robot coupe with minimal olive oil. 4. Add to purée. Season to taste.
Ingredients for lamb glace:
1 kg. lamb bones, reserve 300 gms. onions, chopped 150 gms. carrots, chopped 150 gms. celery, chopped as needed cooking oil 30 gms. tomato paste 20 gms. garlic 10 gms. thyme, fresh 10 gms. parsley stems, fresh 3 ea. bay leaves 5 gms. peppercorns, whole to cover water
Procedure for lamb glace:
1. Roast bones until dark in color (400°F for 30-45 minutes). 2. Saute vegetables with minimal oil until golden in color. Add tomato pasta and pince. 3. Add bones and remaining ingredients. Simmer for four hours. 4. Strain and continue to reduce until nappe. Monte au beurre.
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12/19/25 1:10 PM
Ingredients for cardamom crumb: 200 gms. 250 gms. 150 gms. 250 gms. 50 gms. 25 gms. 60 gms. 10 gms.
butter, unsalted, melted light brown sugar all-purpose flour almond flour coffee, ground sea salt cocoa powder cardamom, ground
Procedure for cardamom crumb:
1. Combine all ingredients. Bake in a single layer at 300°F until dry (20 minutes).
To plate:
1. Using a spoon or squeeze bottle, place a swoosh of roasted garlic purée slightly off-center on the plate. This acts as the flavor anchor and base for the pasta and lamb. 2. Slice the rested lamb loin into medallions, ensuring even thickness. 3. Gently place three pieces of the striped pasta adjacent to the lamb on the garlic purée. Angle them to showcase the striped pattern and filling. Optionally, brush with a touch of melted butter or olive oil for sheen. 4. Spoon a small amount of pickled mustard seeds on the lamb, allowing some to cascade naturally if desired. 5. Carefully position the beet tuile upright or at a slight angle in front of the lamb for height and drama. Ensure it’s stable and doesn’t overshadow the other components. 6. Sprinkle the cardamom crumb sparingly around the lamb and pasta. Focus on areas where it can add crunch and aromatic contrast without overwhelming the plate. 7. Using a spoon or squeeze bottle, drizzle the lamb glace around the plate in a controlled, artistic manner. 8. Microgreens or edible flowers can be added for freshness and color. Wipe the plate edges clean for a pristine presentation.
Lance S. Cook
WCMC, MWMCS, CCCD, CEC, CCA, CFBE, WSET II
Director of Culinary
Forsyth Country Club • Winston-Salem, N.C.
“PlateCraft’s collaborative environment was a game-changer. Having access to a network of talented chefs allows real-time feedback and refinement. For example, the beet tuile went through iterations based on cook time, texture and color feedback; the pasta went from originally being a spiral design into a striped version. The team’s input helped me streamline the plating process and ensure that each component had a purpose—both in flavor and in visual storytelling. It was a true testament to the power of culinary collaboration.”
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12/19/25 1:10 PM
2026 CHEF TO CHEF CONFERENCE SPEAKER HIGHLIGHTS Inside The Broadmoor’s Culinary Operation David Patterson, VP of Food & Beverage, The Broadmoor Justin Miller, Executive Chef, The Broadmoor David Patterson and Justin Miller will share insights into The Broadmoor’s world-class culinary operation. They’ll discuss what makes the resort so special, the philosophy that drives their team, and why hosting Chef to Chef at The Broadmoor is meaningful.
Building a Sustainable Staffing Pipeline William Rogers, CEC, CCA, Executive Chef, Cosmos Club This session takes a clear look at how to build a dependable staffing pipeline that supports the kitchen today and strengthens it for years to come. William Rogers will walk through how structured internships, summer roles, and recent graduates can form a reliable funnel for future line cooks and leaders.
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Building Connection Through the Chef’s Table + Demo
Andrew Haapala, Executive Chef, The Country Club of Virginia
In this live cooking demonstration, Andrew Haapala will showcase how the Chef’s Table can serve as both a creative outlet and a tool for building stronger relationships with members and guests. Through thoughtful menu design, interactive presentation, and intentional storytelling, he’ll explore how to turn the Chef’s Table into a platform for connection and collaboration.
Creating Interest on the Plate: Color, Texture, and Technique + Demo Darby Blount, Chef de Cuisine, The Greenbrier Plating is how chefs tell a story through food. In this cooking demonstration, Darby Blount will show how color, texture and contrast bring that story to life. She will demonstrate techniques for creating fluid gels, brightly colored purées, sauces, starches and creative garnishes.
12/19/25 1:07 PM
Co lo ra do Spri n gs • MA RCH 8 - 10 2026 Nose to Tail: Plant-Based Cooking in the Rocky Mountains + Demo Brian Wallace, Executive Sous Chef, Roaring Fork Club
Designing for What Comes Next Genevieve Guthrie, Executive Chef, Coral Bay Club
This session will explore the philosophy of terroir-driven, full-product utilization through a plant-based lens. Centered on the ingredients of the Rocky Mountains, it will highlight how chefs can transform soups and salads into refined expressions of place while repurposing byproducts for creative presentation.
After a complete rebuild of Coral Bay Club’s clubhouse and kitchen, Genevieve Guthrie shifted her focus from construction to culture, turning a new space into a smarter, more sustainable operation. In this session, she’ll share the practical lessons learned from reshaping workflow, redefining systems, and using design to strengthen her team’s efficiency and creativity year-round.
The First-Year Playbook: How to Lead, Set Pace, and Build Trust in a New Role
Train Your Sous Chef to Do Your Job
Zeb Hartline, Director of Culinary Operations, Reynolds Lake Oconee
Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club
Zeb Hartline will break down what the first year in a new culinary leadership role actually looks like. He’ll outline the checkpoints that shape a strong start—the 30/60/90 plan, the one-year arc, and the signals that reveal where to focus early. Expect clear guidance on spotting low-hanging fruit, boosting team morale, identifying real needle-movers, and assembling the right people around you.
In his last Chef to Chef presentation, Charles Carroll explored the importance of making memories. This year, he’s building on that message with a new realization—chefs can’t be everywhere at once, and they shouldn’t have to be. This session breaks down how to train sous chefs to think, act, and lead like executive chefs. Carroll will share his five-step process for building ownership across multiple outlets, from menu development and scheduling to budgeting and committee involvement.
The Consistency Equation: Leading Teams That Deliver Every Time Beth Cosgrove, Executive Chef, Palmetto Bluff Club Beth Cosgrove will share how she builds systems and culture to maintain a high quality across Palmetto Bluff Club’s complex operation. From training to communication, accountability and empowerment, she’ll explore how leadership drives consistency on the plate—and within the team.
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....And MORE! CREATE CONNECTIONS THAT LAST
12/19/25 1:07 PM
Black Bass Duo
with bronzed turmeric goujon, dill and bass hush puppy, beets, carrots, parsnip purée, grapefruit, watercress, peanuts, nuoc cham, NC trout roe, bacon-chive cracker Ingredients for bacon–chive crackers:
1 Tbsp. chives, minced to a paste 100 gms. egg white 80 gms. all-purpose flour 25 gms. whole butter 25 gms. bacon fat 5 gms. sugar to taste salt and pepper as needed squid ink, for color
Procedure for bacon–chive crackers:
1. Mince chives into a paste. 2. Combine egg, flour, butter, fat, sugar and seasoning in a bowl. Mix just enough to bring together without overworking. 3. Add squid ink until the batter turns a deep black. 4. Spoon batter over the cracker mold. 5. Use a bench scraper or putty knife to wipe away excess. 6. Bake at 350°F until crackers rise slightly and become crisp. 7. Remove with tweezers and cool on a rack. 8. Hold at room temperature.
Ingredients for turmeric fish marinade (for bronzed bass goujons): 2 tsps. 1 tsp. 1 tsp. 1 tsp. 1/2 tsp. 1/2 ea. 1/4 tsp. 1 Tbsp. 3 ea.
garlic paste turmeric ginger paste cumin coriander lemon, juiced espelette oil black bass, whole, 2-3 lbs., filleted and skin removed
Procedure for turmeric fish marinade (for bronzed bass goujons):
1. Combine all marinade ingredients. 2. Butcher the black bass: Remove skin, clean, and cut on a bias into goujons.
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3. Reserve trim for hush puppies. 4. Marinate the fillets for 4-8 hours before service. 5. Sear the goujons during or immediately before plating.
Ingredients for orange juice roasted beets: 12 ea.
1 qt. 12 sprigs 1 ea. to taste to taste to taste
eets, scrubbed and b trimmed orange juice thyme, tied bay leaf herbs salt pepper
Procedure for orange juice roasted beets:
1. Place beets in a covered cassoulet dish. 2. Add orange juice, thyme bundle, and bay leaf. 3. Cover and roast at 350°F for 1-2 hours until tender. 4. Cool enough to handle. Peel. 5. Cut into mixed shapes (cylinders, rounds, quarters). 6. Season lightly with herbs, salt, and oil. Hold for service.
Ingredients for parsnip purée: 1 ea. 2 lbs.
1 qt. 1 bundle 2 Tbsp. to taste to taste to taste
onion, diced parsnips, peeled and cut into rounds heavy cream thyme whole butter fresh lemon juice salt and white pepper vegetable stock powder (chicken-style)
Procedure for parsnip purée:
1. Sweat diced onion in a little fat until translucent. 2. Add parsnips and cover with cream. Add thyme bundle.
3. Simmer until parsnips are completely tender. 4. Remove thyme. Transfer onions, parsnips, and cream to Vita-Prep and blend 2-3 minutes until smooth. 5. Add butter, finish with lemon, and season with salt, white pepper, and vegetable powder. 6. Hold hot for service or chill and retherm.
Ingredients for nuoc cham: 1 Tbsp. splash 1 tsp. to taste 1/3 cup 1/2 cup 1/2 cup
serrano, minced hot water garlic, minced ginger, grated fish sauce fresh lime juice sugar
Procedure for nuoc cham:
1. Pour a small amount of hot water over minced serrano to soften. 2. Grate ginger and mince garlic. 3. Combine all ingredients and adjust balance as needed. 4. Reserve chilled.
Ingredients for dill and bass hush puppies: 1 ea. 1/2 cup 2 ea. 1 cup 1 cup to taste
onion, small dice sugar eggs, large, beaten self-rising flour self-rising cornmeal bass trim, diced small (stir in just before frying)
Procedure for dill and bass hush puppies:
1. Combine onions, sugar, eggs, flour, and cornmeal to form batter. 2. Fold in diced fish trim. 3. Fry at 350°F until cooked through and golden. 4. Hold warm for plate-up.
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12/19/25 3:20 PM
Ingredients for grapefruit, watercress, and peanuts: 1 ea. 4 ozs. 2 ozs.
grapefruit watercress peanuts, chopped
Procedure at service:
1. P ick watercress; remove tough stems. Chop peanuts. Supreme grapefruit. Keep chilled. 2. Hold trout roe on ice in a perforated container; use a plastic spoon. 3. Re-crisp bacon-chive crackers. 4. Sear bass goujons. 5. Warm parsnip purée and beets. 6. Fry hush puppies à la minute.
To plate:
1. Spoon parsnip purée onto the plate. 2. Add mixed beets. Place bass goujon and hush puppy. 3. Add watercress, peanuts, and grapefruit. 4. Spoon nuoc cham strategically for acidity. Finish with trout roe and bacon-chive cracker.
Adam Deviney
, CEC
Director of Culinary and Hospitality The Country Club of North Carolina Pinehurst, NC
“I believe a successful chef’s table experience comes from gaining the buy-in of staff and getting them excited about what we’re cooking. Creative simplicity, in my opinion, is underrated these days. Our members want to experience food that is approachable but still blows them away, like the best version of something they have ever had. If you do it right, they will tell you—and they won’t be able to stop thinking about their experience.” www.clubandresortbusiness.com I www.clubandresortchef.com
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January 2026
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12/19/25 3:20 PM
Seared Australian Wagyu Ribeye
with porcini risotto, balsamic glazed pearl onions, baby heirloom tomato confit, sauteed Swiss chard, baby turnip, roasted brown straw mushrooms, crispy lotus root chip, roasted garlic and blue cheese butter, and rosemary veal jus Yield: 25 portions Ingredients for porcini risotto: 2 lbs. 3 qts. 2 cups 4 ozs. to taste 2 ea. 2 lbs. 1/2 cup 3 ozs. 1/2 cup 1/2 cup
d ried porcini mushrooms, reserved mushroom trim from beech mushrooms chicken stock w ild mushrooms, roasted and small diced olive oil salt and white pepper shallots, minced carnaroli rice Chardonnay butter, unsalted heavy cream Parmesan reggiano, grated
Procedure for porcini risotto:
1. Infuse the dried porcini mushrooms and the beech mushroom trim with the chicken stock and slowly simmer for 1 hour. Strain through chinois. Reserve the broth. 2. Small dice and coat the wild mushrooms with 2 ounces of olive oil. Season with salt and white pepper and roast at 375°F for 10 minutes or until lightly golden brown and the water has been reabsorbed into the mushrooms. 3. Saute the shallots in 2 ounces of olive oil on low heat until translucent. Add the rice and stir for 1 minute. 4. Add the wine and cook until it’s absorbed. 5. Pour half of the mushroom broth into the rice. Stir over low heat until it’s completely absorbed and the rice is al dente. 6. At service, add the remaining stock, then the wild mushrooms, butter, heavy cream, and parmesan. Season to taste with salt and white pepper if needed. Serve immediately.
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Ingredients for balsamic glazed pearl onions: 50 ea. 2 sprigs 4 sprigs 4 cloves 2 cups to taste to taste 1/4 cup
pearl onions, peeled rosemary thyme garlic olive oil salt pepper aged balsamic vinegar
Procedure for balsamic glazed pearl onions:
1. Place onions, herbs, oil and seasoning in a vacuum-sealed bag and sous vide at 160°F for 2 hrs. 2. Glaze with 1/4 cup balsamic vinegar and roast at 325°F for 5 minutes. 3. Keep at room temperature.
Ingredients for heirloom tomato confit: 75 pieces 1 cup 12 cloves 5 sprigs 2 ea. 1 tsp. to taste
l ocal baby heirloom tomatoes (25 yellow, 25 red, 25 orange) extra virgin olive oil garlic, peeled, smashed thyme lemons, zest, minced coriander, ground salt
Procedure for heirloom tomato confit:
1. Place the tomatoes and all other ingredients into a shallow 1/2 hotel pan. 2. Cook at 180°F for about 1 hour or until firm but not overcooked. Keep at room temperature until service. 3. Reserve tomato-infused extra virgin olive oil to sauté Swiss chard and roast beech mushrooms.
Ingredients for Swiss chard: 5 lbs.
Swiss chard, stemmed, washed and cut into 1-inch dice (reserve stems for pickling)
1/4 cup to taste to taste
tomato-flavored extra virgin olive oil salt white pepper
Procedure for Swiss chard:
1. Blanch the Swiss chard in salted water. Shock in ice water. Wring out all the water. 2. Saute the Swiss chard at service and season to taste.
Ingredients for baby turnips:
25 pieces to taste
local baby turnips salt and white pepper
Procedure for baby turnips:
1. Cook the turnips in boiling salted water until al dente. Shock in ice water. 2. Peel the turnips with a soft cloth. Reserve for service. 3. At service, warm in a sauté pan on low heat with European butter. Season to taste.
Ingredients for brown beech mushrooms: 2 lbs. 1/4 cup to taste
brown beech mushrooms, trimmed, reserve trim for mushroom stock tomato-flavored extra virgin olive oil salt
Procedure for brown beech mushrooms:
1. Separate the mushrooms into individual stems. 2. Coat with extra virgin olive oil, season with salt, and roast in the oven at 375°F for 6 minutes. Cool. 3. A t service, warm quickly in the oven.
Ingredients for lotus root chips: 1 ea. to taste to taste
lotus root beef tallow salt
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12/19/25 11:58 AM
Procedure for lotus root chips:
1. Slice the lotus root into 25 superthin slices on a Japanese mandoline. 2. Shallow fry in beef tallow at 350°F until light golden-brown and crispy. 3. Place on absorbent paper towels and season immediately with salt.
Ingredients for roasted garlic and blue cheese butter: 18 cloves 1 oz. 1 lb. to taste 6 ozs.
garlic, whole, peeled extra virgin olive oil u nsalted European-style butter, room temperature salt and white pepper blue cheese
Procedure for roasted garlic and blue cheese butter:
1. Coat garlic cloves with extra virgin olive oil and roast in a 375°F oven until golden-brown. Cool and mince. 2. Whip the butter until light and airy. Season with salt and white pepper. Add the roasted garlic mince. 3. Add blue cheese and whip lightly to incorporate all ingredients. 4. Roll into two small logs of parchment paper and chill. 5. When chilled, cut into twenty-five 1/4-inch coins. Reserve chilled until service.
Ingredients for rosemary veal jus: 20 lbs. 2 lbs. 1 lb. 1 lb. 6 cloves 1/4 cup 8 sprigs 6 sprigs 8 ea. 4 ea. 1 bottle to taste
cut veal femur bones onions, cut in quarters carrots, cut in 1-inch cubes celery, cut in 1-inch cubes garlic, peeled tomato paste thyme rosemary black peppercorns bay leaves Cabernet Sauvignon salt and white pepper
Procedure for rosemary veal jus:
1. Roast the bones in a 375°F oven until dark-golden-brown. Remove bones from the pan. 2. Add mirepoix to the pan and sauté on medium heat until vegetables are golden-brown. Add garlic cloves and sauté 2 minutes or until aroma builds. Add the tomato paste and sauté until it is slightly browned. 3. Add the bones back to the pan. Add the herbs, peppercorns, and bay leaves. 4. Deglaze with the Cabernet, then add enough water to cover the top of the bones. Turn the fire to a slow mijote. Simmer 4-6 hours, depouillage continually. 5. Strain through a fine strainer, then chinois, and reduce to nape. Mount with European butter and season with salt and white pepper.
To plate:
1. At the center of the plate, add a spoon of porcini risotto. Top with a slice of blue cheese butter. 2. Place one red, one yellow, and one orange heirloom tomatoes around the outside of the risotto. 3. Place two balsamic glazed pearl onions around the risotto, in between the tomatoes. 4. Place a small portion of the Swiss chard to the side, but touching the risotto. 5. Place one piece of baby turnip next to the risotto. 6. Place the ribeye slice in the center of the risotto on top of the blue cheese butter. 7. Lay a few beech mushrooms next to the ribeye. 8. Place the lotus root chip. 9. Drizzle the Cabernet veal jus around the plate.
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Richard Nielsen CEC, PCIII
Director of Culinary Operations Audubon Country Club Naples, Fla.
“R&D for this [chef’s table] event was quite easy, especially after returning from PlateCraft with so much inspiration and knowledge gained from the chefs there. The biggest challenge was self-editing the multitude of ideas into five composed dishes that flowed together and paired well with the wines.”
January 2026
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Vietnamese Braised Short Rib Yield: 12 servings Ingredients for black sesame and kombu crumb: 10 gms. 5 gms. 15 gms. 50 gms. 10 gms. 10 gms.
dried kombu dried shitake black sesame seeds Panko breadcrumbs sesame oil canola oil
Procedure for black sesame and kombu crumb:
1. Toast kombu, shitake until fragrant. 2. Allow to chill and pulverize in a spice grinder. 3. Toast sesame seeds until lightly warmed, then grind to a paste with a mortar and pestle. 4. Toss pulverized kombu, shitake, and sesame paste with the panko. Combine both oils and toast the panko mixture over medium heat until dry.
Ingredients for Café Du Monde tuiles: 5 gms. 6 gms. 40 gms. 60 gms. 1/8 tsp. 40 gms. 45 gms.
water Café du Monde grounds unsalted butter egg white salt granulated sugar all-purpose flour
Procedure for Café Du Monde tuiles: 1. Combine water with coffee grounds. Let steep for 10-15 minutes, then strain through a fine mesh sieve. 2. Melt butter and let cool slightly. 3. Whisk together the egg white with salt. 4. Whisk in sugar, flour, and cooled, melted butter. 5. Whisk in strained coffee. 6. Bake in desired mold at 350°F for 3-4 minutes.
Ingredients for yuzu-Fresno curd: 100 gms. 12 gms. 50 gms. 30 gms. 80 gms. 3 gms. 34
yuzu juice Fresno chiles, sliced thin whole egg egg yolk butter, small dice kosher salt
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Procedure for yuzu-fresno curd:
1. Set up a double boiler. Combine yuzu with Fresno. Allow to simmer and then let steep for 10 minutes. 2. Strain yuzu and place it in a bowl atop the double boiler. 3. Temper eggs, and return to the double boiler. 4. Once the nappe stage has been reached, remove from heat and whisk in butter.
Ingredients for sweet potato coconut mousse:
1,285 gms. sweet potato (weighed after peeling) 13 ozs. coconut milk 1 1/2 cup heavy cream 3 Tbsps. kosher salt 4 ozs. unsalted butter
Procedure for sweet potato coconut mousse:
1. Peel sweet potatoes and thinly slice. 2. Place in small stock pot and cover with coconut milk and heavy cream. 3. Bring to a simmer and allow to cook until completely soft. 4. Strain potatoes, reserving cream. Place in stand bowl with whisk attachment and whip potatoes till smooth. 5. Add 6 ozs. of reserved cream, with butter and salt. 6. Push mousse through a fine tamis.
Ingredients for carrot dashi: 1 oz. 1 oz. 1.5 qt. .75 oz.
kombu shitake carrot juice bonito flake
Ingredients for poached thumbelina carrots: 24 ea.
thumbelina carrots, split lengthwise (peeled and trimmed)
Procedure for poached thumbelina carrots:
1. Allow kombu and shitake to soak in carrot juice for 30 minutes with no heat. 2. Turn on low heat and allow for steam to come off top for 45 minutes.
3. Remove from heat. Add bonito flakes. Once they sink to the bottom, strain liquid. Discard solids. 4. Bring dashi to a low simmer. Place processed thumbelina carrots in dashi. Once tender, place in blast chiller.
Ingredients for turmeric onions: 1 cup 1/2 cup 1/2 tsp. 1/4 tsp. 18 ozs.
orange juice rice wine vinegar kosher salt turmeric, ground Spanish onion, fine julienne
Procedure for turmeric onions:
1. Combine all ingredients except the onions. 2. Add all ingredients to a pot. Bring to a boil. 3. Pull from heat and chill.
Ingredients for cabbage-radish slaw: 1 lb. 1/4 cup 1 oz. 5 ozs. 5 cloves 1/4 cup 3 ozs. 1/4 tsp. 1/4 tsp. .66 lb.
Napa cabbage kosher salt ginger Spani sh onion garlic rice flour cilantro sesame oil Korean chili flake daikon
Procedure for cabbage-radish slaw:
1. Finely shred cabbage. Toss with salt and let soak for 1 hour. 2. Rinse cabbage several times until water runs clear. 3. Put ginger, onion, and garlic in a food processor until paste forms. 4. Place paste in a pot with rice flour, cilantro, oil and chili flake and heat until flour dissolves and is thoroughly mixed. Cool mixture. 5. Finely shred daikon radish. Toss with rinsed cabbage and combine with paste. Let sit for at least one day.
Ingredients for chuck flap marinade: 2 cups 1 cup 3 cups
fish sauce brown sugar five-spice powder
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12/19/25 11:49 AM
Procedure for chuck flap marinade:
1. Combine fish sauce and brown sugar to make a paste. 2. Coat chuck flap with mixture and allow to marinate for four hours. 3. Pat chuck flap dry with a paper towel, then season all sides with five-spice powder. Let sit for 30 minutes. 4. Place in smoker at 215°F for 2 hours and 15 minutes.
Ingredients for Vietnamese braising liquid: 8 ea. 7 ea. 3 ea. 2 ea. 6 ea. 1/6 cup 1/2 cup 10 ozs.
1 Tbsp. 1.5 ozs. 1/4 cup 4 ozs. 1/6 cup 2 1/4 gal.
coriander, whole clove, whole star anise cinnamon stick juniper berries canola oil sesame oil S panish onion, peeled and small dice garlic clove, minced ginger, peeled and minced brown sugar fish sauce Mirin beef stock (not from base)
Procedure for Vietnamese braising liquid:
1. Take all whole spices and make a sachet (place in cheesecloth and tie closed with twine). 2. In a large stock pot, add oil blend and sesame oil. 3. Add onions, garlic, and ginger. Cook until fragrant. 4. Add brown sugar, fish sauce, and Mirin. Cook until sugar dissolves. 5. Add in beef stock and sachet. Allow to simmer on low for 45 minutes. Do not let stock boil. Ensure you are using freshly made stock to get the best quality result. 6. Place smoked chuck flaps in a four-inch hotel ensuring space on sides and none stacked on top. Pour braising liquid over, covering them entirely. Wrap pan in foil and braise at 300°F until fork-tender. 7. Once tender, remove from liquid. Strain broth. Reserve liquid; discard solids.
Procedure for service:
1. Take chilled short ribs and cut into two 3 oz. portions. Place in a vacuum-sealed bag with three ounces of reserved braising liquid. Place in sous vide; set at 145°F. 2. Turmeric onions should be drained from pickling liquid. 3. Poached carrots should be heated in reserved dashi. Once hot, place carrots on sizzle plate and allow dashi to drip off (four halves per plate). 4. Yuzu curd should be room-temperature and held in a squeeze bottle. 5. Sweet potato mousse is reheated with a small amount of butter. 6. Cabbage-radish slaw should be held at room temperature.
To plate:
1. Remove short ribs from bag. Place immediately into a saucepan, glazing the short ribs with jus. 2. Take four ounces of sweet potato mousse and place a spoonful on one end of the plate. Do an angular swoop motion, creating a blank space in the middle of mousse. 3. Place both short ribs in the middle of the mousse, slightly offset from each other. 4. Place poached carrots behind each short rib (carrots should be facing opposite directions per end of the plate). 5. Take 3-ozs. of the slaw and place over the middle of the short ribs, draping into the mousse. 6. Take .5 oz. of the kombu soil and place on the left side of the plate in between the short ribs, directly by where the slaw meets the mousse. 7. Place four pieces of julienned turmeric onions (two slices wrapping each shingled stack of carrots). 8. The yuzu-Fresno curd should be stored in a squeeze bottle. Place a total of five dots on the plate. 9. Place the tuile straight up in between the front short rib and the slaw, holding it in place. Tuile should go on at the last minute, as the base will begin to soften due to moisture.
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Elijah Pulley
,CEC
Executive Chef
Saddle & Cycle Club Chicago
“While the chef’s table is an ideal format for creativity, it is crucial to balance innovation with member comfort. We need to ensure that the member is able to fully comprehend and connect with the dish before them, allowing for a dining experience that is both intellectually stimulating and deeply enjoyable. The goal is always to deliver exceptional culinary artistry while maintaining approachability and familiarity.”
January 2026
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12/19/25 11:49 AM
Roasted Mojo Cauliflower truffle salsa verde, cauliflower chimichurri, onion leather, truffle crema Yield: 20 portions
Ingredients for mojo purple cauliflower: 20 ea.
purple cauliflower heads, medium 4 cups fresh orange juice 1 1/2 cups fresh lime juice 40 cloves garlic, finely grated 10 tsps. ground cumin 10 tsps. dried oregano 3 cups olive oil or avocado oil 10 tsps. kosher salt black pepper 5 tsps.
Procedure for mojo purple cauliflower:
1. Whisk all ingredients to emulsify. 2. Halve cauliflower and vacuum-seal with marinade at full vacuum. 3. Sous vide at 185°F for 1 hour 30 minutes; reserve purple mojo jus. 4. Pat dry and roast at 450°F for 6-10 minutes to caramelize. 5. Brush with reserved jus in final minute; finish with flaky salt.
Ingredients for purple cauliflower chimichurri: 2 lbs.
1/2 cup 1/4 cup 2 tsps.
purple cauliflower scraps (no stems; florets only) fresh lime juice roasted garlic oil kosher salt
1 bunch 900 ml 75 ml 200 gms. to taste
cilantro leaves avocado oil (divided) truffle oil (finish) canned black truffles, chopped kosher salt
Procedure for truffle salsa verde:
1. Simmer tomatillos and half the white onion until olive green. Drain. 2. Blend with raw onions, cilantro, and two-thirds of the avocado oil until smooth. 3. Pan-finish in remaining oil 3-5 minutes until glossy and pale green. 4. Fold in truffle oil and chopped truffles. Season with salt and chill.
8 gms.
Ingredients for marinated radish:
800 gms.
reserved purple mojo jus (from sous vide bags) agar agar (1 gm. per 100 gms. liquid)
Procedure for mojo fluid gel:
1. Blend agar into mojo jus. Simmer for 45-60 seconds at about 195°F to hydrate. 2. Pour into shallow pan. Chill to set completely, about 1 hour. 3. In a blender, purée gel until glossy and fluid.
Ingredients for truffle crema:
Ingredients for truffle salsa verde:
Procedure for truffle crema:
2 lbs. 2 ea.
36
t omatillos, husked and rinsed white onion (half boiled, half raw) yellow onions, small, raw
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Procedure for onion leather:
Ingredients for mojo fluid gel:
1. In robot coupe, pulse raw florets to coarse chop. 2. Fold with lime juice, roasted garlic oil, and salt. 3. Rest 30 minutes chilled; adjust acid/salt before service. 12 lbs.
1200 gms. onion, then caramelized and puréed (smooth) 90 gms. truffle juice 360 gms. sugar 12 gms. squid ink 60 gms. preserved truffle, finely chopped 90 gms. egg white (about 6 egg whites) 60 gms. glucose syrup 1. Blend the onion purée with all ingredients. 2. Rest 30 minutes. Spread desired shape on silicone pad. 3. Dry at 194°F for 4 hours until crisp. Store airtight.
900 gms. 9 gms. 180 gms. 90 gms. 90 gms. 15 gms. 270 gms. 450 gms. to taste
Procedure for purple cauliflower chimichurri:
Ingredients for onion leather:
button mushrooms, sliced kosher salt egg yolk (about 9 yolks) canned truffle trimmings rice wine vinegar Worcestershire sauce sunflower oil cream cheese kosher salt
1. Sauté mushrooms until golden and water has released. Season. Chill. 2. Blend mushrooms with yolk, truffle, vinegar, and Worcestershire. 3. Emulsify sunflower oil until thick. Chill 1 hour.
2 lbs. 1/2 cup 2-3 Tbsps. to taste
radishes, thinly sliced fresh lime juice roasted garlic oil kosher salt
Procedure for marinated radish:
1. Slice evenly (mandoline). 2. Toss with lime juice, roasted garlic oil, and salt. 3. Marinate 15-20 minutes; drain lightly before plating.
Ingredients for shaved cauliflower salad: 6 heads 4 heads
frisee purple cauliflower, quartered as needed neutral oil
Procedure for shaved cauliflower salad:
1. Trim and clean frisee. Cryo blanch in ice water. 2. Thinly shave purple cauliflower on a mandoline. Cryo blanch in ice water. 3. Toss in oil and plate immediately.
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1/14/26 9:42 AM
Daniel Montano
CECC
Executive Chef
Mizner Country Club Delray Beach, Fla.
“Working side by side with other chefs who were all refining ideas created a flow of honest feedback. We discussed what was hitting and what needed to be rearranged. That environment allowed the dinner to evolve from good to amazing. The final version of my dish is absolutely better because of that team.”
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January 2026
l Club + Resort 37
1/14/26 9:42 AM
COURSE + GROUNDS
Old Waverly’s Long View on Course Conditioning General Manager Jim Clay on rebuilding Mossy Oak with durability, playability, and consistency in mind. By Joanna DeChellis • Editorial Director
AT OLD WAVERLY CLUB in West Point, Miss., the yearlong renovation of the Mossy Oak Golf Course was guided by a demanding question about how the course should perform every day, regardless of weather, traffic, or season. For General Manager Jim Clay, the answer required looking past surface-level improvements and focusing on the systems that determine conditioning over the long term. “Our main objectives focused on enhancing bunker drainage and maintenance, creating a more enjoyable experience for golfers, and installing cart paths across all holes,” says Clay. “Those things shape how the course holds up, not just how it looks.” The bunkers were an early priority. “Before the renovation, the bunkers had excessively steep sand flashes that were difficult for players,” Clay says. “Every heavy rain meant sand washing out, and they were constantly acting like catch basins.” Rather than adjusting around the edges, Old Waverly committed to a full reconstruction. All existing sand, pea gravel, and drainage lines were removed and replaced. Sand heights were lowered, and water flow was redirected so the bunkers would shed water instead of collecting it. “Now the bunkers behave the way they’re supposed to,” says Clay. “They drain properly, they’re consistent, and they’re much easier to maintain.” Golfers feel the difference immediately. The new sand carries a higher Penetrometer value than what was previously in place, which significantly reduces the likelihood of plugged lies. 38 Club + Resort l January 2026
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The Mossy Oak Golf Course at Old Waverly Club reopened after a yearlong renovation focused on drainage, turf performance, and long-term conditioning.
“That matters for everyone, but especially for higher-handicap golfers,” says Clay says. “You don’t want a bunker to feel like a penalty box every time it rains.” The greens presented a different challenge, one rooted in climate and expectations. Regrassing with TifEagle bermudagrass was a decision shaped by Mississippi’s heat, seasonal transitions, and the desire for consistent performance throughout the year. “TifEagle is well-suited for our environment,” Clay says. “It handles high temperatures, retains color better in cooler months, and transitions out of winter faster and more aggressively than other bermudagrasses.” The grass choice supports both speed and uniformity. “It allows us to deliver the kind of green speeds and consistency our members expect, without stressing the plant,” Clay says.
The renovation also accounted for Mossy Oak’s role as the home course for Mississippi State University’s golf program. Strategic tee additions were designed to challenge elite players and support tournament play, while keeping maintenance demands in check. “We wanted to make sure the course remains a great test for years to come,” says Clay. “At the same time, our conditioning plan doesn’t really change, because most of those tees are surrounded by native grasses that are low-maintenance.” Infrastructure improvements, particularly cart paths, played a larger role in conditioning than many golfers might realize. The upgrades were designed to protect turf during peak play and wet conditions, while also improving the visual flow of the course. “We rerouted some paths so they’re less visible from the tee,” says Clay. C+RB www.clubandresortbusiness.com I www.clubandresortchef.com
1/14/26 9:34 AM
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RECRUIT + RETAIN
Supporting the People Behind the Experience The Polo Club of Boca Raton is strengthening retention and culture through meaningful employee support. By Joanna DeChellis • Editorial Director
AT THE POLO CLUB OF BOCA RATON (Fla.), investment is not limited to facilities and amenities. Polo has introduced an expanded employee benefits package designed to strengthen retention and reinforce a people-first workplace culture. The effort places particular emphasis on supporting Polo’s workforce, including the hundreds of international employees who arrive each year through H2B and J1 visa programs. Many members of Polo’s leadership team began their own careers through similar pathways, a shared experience that has informed Polo’s approach to empathy, opportunity, and long-term support. “We don’t just promise support, we live it,” says Gabriela Muriel, Director of People and Culture. “Our goal is to create an environment where employees feel relief, belonging, and the chance to grow, no matter where they come from or how long they stay.”
Paid parental leave and on-site childcare give working families support when they need it most. 40 Club + Resort l January 2026
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The Polo Club of Boca Raton’s people-first philosophy on full display: a team supported by expanded benefits, shared opportunity, and a workplace culture built around care, connection, and long-term growth.
The expanded benefits include three months of fully paid parental leave for all new parents. The club has also continued to grow its STEP scholarship program, awarding more than 114 scholarships to employees and their children to date. Complimentary childcare and a subsidized summer camp help support working parents during the club’s busiest seasons. In addition to health insurance, 401k retirement plans, and paid vacation, employees receive on-site meals, birthday recognition, and discounted access to club amenities, including golf, spa, tennis, and pickleball. Beyond benefits, Polo has made employee connection and recognition a daily priority. Initiatives include “You Rock!” cards, birthday surprises, and service milestone awards recognizing up to 30 years of tenure. An employee hardship fund provides confidential
support during difficult times, from unexpected medical expenses to home modification needs. Wellness fairs, on-site fitness classes, and educational lunch-and-learns covering topics such as mental health and financial literacy further reflect the club’s approach to employee care. Professional development is another area of focus. Leadership training, English language instruction, and plans for paid volunteer opportunities are designed to support both career advancement and personal growth. “Hospitality is about creating exceptional experiences for others,” says Liliana Hang, General Manager. “We believe that begins with creating an exceptional workplace. When our people feel supported, respected, and proud to be here, that excellence naturally extends to our members and guests.” C+RB www.clubandresortbusiness.com I www.clubandresortchef.com
1/14/26 9:32 AM
2026
Leaders in Clubs + Resorts
For more than 25 years, FiberBuilt Umbrellas & Cushions has been manufacturing shade products, bases, and cushions for hotels, restaurants and country clubs. The company is committed to engineering high quality, durable and elegant umbrellas crucial to the club market’s design needs and expectations of longwearing performance. The line includes a variety of finishes, sizes, canopy patterns and options. In addition to the full line of shade products – from the signature Prestige Collection (with onepiece poles, heavy duty hubs, and powder coated and FiberTeak™ simulated wood finishes) to Beach, Cantilevers and Pavilions – FiberBuilt also produces replacement cushions to renew your existing outdoor dining, pool and lounge furniture. Corporate headquarters and production facilities are located in Pompano Beach, FL.
FiberBuilt Umbrellas & Cushions 2201 W. Atlantic Blvd. Pompano Beach, FL 33069 www.fiberbuiltumbrellas.com
CRB 2026 Leadership_Fiberbuilt.indd 39
ADVERTORIAL
FiberBuilt Umbrellas & Cushions FiberBuilt Umbrellas & Cushions is recognized for their stylish and durable shade products that are 93% Made in the USA. They specialize in umbrellas that are built to be resilient in harsh weather and fashioned to enhance your outdoor décor. Combining structural integrity, multiple design options and a fiveyear warranty, their products deliver exceptional value. The varied collections include contemporary and traditional styles perfect for clubhouse dining, pool and lounge areas. Ranging in size from 8 ft octagonal in-table umbrellas to quad-canopied 20 x 20 ft cantilever models, they also offer pavilions and beach cabanas. No matter the type of location or design requirement, FiberBuilt can produce umbrellas to meet your shade needs. In addition to offering hundreds of Sunbrella marine and furniture grade solution dyed acrylic fabrics to create a distinctive look for your property, canopies can be customized with banding and liners, over a dozen valance options, fringes or your logo. To coordinate with your furniture, for the poles, choose from anodized bright aluminum, five powder coat colors or FiberBuilt’s proprietary FiberTeak™ simulated wood finishes. To ensure years of problem-free performance at properties in locations prone to high winds or gusty breezes, or if the umbrella will be placed at rooftop pool or bar, their double vent canopy is recommended for superior wind management. They offer aluminum, concrete, and steel bases in various weights and finishes, with and without wheels, and inground mounts are also available. To coordinate with your umbrellas and refresh the look of your furniture, FiberBuilt manufactures replacement cushions at their Pompano Beach facility. All products are made to order, bespoke design details are tailored to your specifications, and have short lead times. You can trust that all FiberBuilt’s products are Built for Comfort and Built to Last.
12/19/25 7:53 AM
RACQUETS + FIELD SPORTS
Keeping Members In the Game
Racquet directors share how strategic programming, skill-level mixing, and member-driven events keep tennis thriving at clubs where engagement is everything. By Madison Hartline • Associate Editor
RACQUET PROGRAMS AT CLUBS and resorts have expanded far beyond their tennis-only roots. As pickleball, padel, and platform tennis surge in popularity, forward-thinking clubs are embracing all four sports to meet evolving member interests. Yet tennis remains the cornerstone of racquet sports programming, pushing directors to innovate constantly by finding fresh ways to keep their offerings dynamic, relevant, and engaging for members. We talked with two directors of racquets from clubs of different sizes to get an insight of what they are doing to keep members engaged in the sport. MAKING INVESTMENTS AT HILLWOOD CC Michael Thompson, Director of Racquets at Hillwood Country Club
(Nashville, Tenn.), officially took his role this past March following his time as the junior director. Hillwood CC recently invested $28M in renovations of the club. Of that, $12M went toward the racquets program, generating member excitement and interest with the investment of a new pro shop with a self-pull beer and wine machine, seven clay courts, one hard court, and four pickleball courts. This brings Hillwood CC’s total court offerings to 19 tennis courts and six dedicated pickleball courts. Hillwood CC offers multiple weekly beginner clinics, then provides a structured pathway for members to develop their skills and move into more advanced, faster-paced play. A popular program at Hillwood CC is
its Mixed 105—a high-tempo, hour-long clinic. Members play to 105 points, with winners gaining points based on different elements. Thompson also offers ‘Grip and Rip’ classes, which blend learning with highenergy play. This class, along with the ‘Mix 105,’ gets members out of their comfort zones and the circle of friends they usually play with. This matters to Thompson because the program’s strength depends on longtime member engagement. By mixing skill levels in events, the club builds stronger community connections and gives newer players valuable court time with experienced members, which boosts engagement overall. He also offers twisted aerobics, a take on aerobics class with high-tempo point
Hillwood CC’s racquet program’s strength relies on longtime member engagement. To keep these members happy, while also attracting new members, Thompson offers a mix of high-tempo and beginner clinics. 42 Club + Resort l January 2026
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Marin CC has about 200 active players and around 20 different leagues in the racquets program, with four courts used for tennis and pickleball.
play, cardio tennis to give members a good workout, and more mainstream clinics focused on court position, strategy, and techniques. With offering so many clinics, Thompson says a big challenge is balancing them evenly. “We have contract times here that people have owned for years, which can be challenging for new members who don’t have that,” says Thompson. There’s now a waitlist for contract times, but Thompson balances getting these members on the court with generic classes. “We adjust ratios of these classes and times depending on demand because a good amount of members work during the day. We try to offer classes that people could come to before or after work, and we leave the daytime options open for stay-at-home moms or retirees who can play during the workday,” Thompson notes. “From 6 am to 9 pm, Monday through Friday, our four indoor courts are at 92% capacity, and Saturday and Sunday are still at 78% capacity.” In order to balance court time and develop an environment where all skill levels feel comfortable to play, Thompson says he and his team try to offer events like cardio tennis where there isn’t any interactive play, allowing all skill levels to take the court at the same time. For clinics that do require interactive play, Thompson and his team will evaluate members’ skill levels based off of their ability to maintain a rally and group skill levels together accordingly. “For example, we just hosted a clinic for USDA ladies with a 3.0 to 3.5 level,” he says. “So, players at a 4.0 or 5.0 level can’t sign up for these clinics. It can be a
tricky balance if some members believe their levels are higher than they are, but we take it upon ourselves to sign them up for the correct clinic, or else the whole program suffers.” Thompson tries to bring competitive tennis events to the Hillwood CC about once or twice a month to keep engagement high and give members something to look forward to. “If they’re just playing, and they are never competing or have something to get better from,” he says, “members tend to not be as motivated to come out and play.” OFFERING OPPORTUNITIES FOR EVERY SKILL LEVEL Another Director of Racquets doing his best to expand member engagement is Chris Eriksson at Marin Country Club (Novato, Calif.). Marin CC has about 200 active players around 20 different leagues in the racquets program, with four courts utilized for tennis and pickleball. Eriksson says the demographic that makes up the tennis program spans players as young as four years old to around 40. His primary focus, therefore, is esuring there are offerings for all ages that meet and exceed expectations. “Anytime we get new members interested in tennis, I offer an orientation with a complementary lesson where I get to show off our program and offerings,” says Eriksson. “It’s a great bridge for new members to get involved. The hardest part of my job is usually getting new people out on the courts, but once they’re there and get a taste of what we offer, the program speaks for itself.”
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Eriksson puts on 10 to 12 member events a year, ranging from casual Taco Thursday Tennis to World Team Tennis— the program’s marquee event. The World Team Tennis event gives members the opportunity to choose a country, deck themselves out in their chosen country’s gear and play a roundrobin-style tournament. Member feedback drives a lot of Eriksson’s program offerings, he notes. For example, many members have expressed the desire for beginner clinics, given how ingrained other members are in the program. “Not being one-dimensional in our offerings is where a lot of our success comes from,” says Eriksson. Another success story is the club’s Tennis Association, which is made up of around 105 member families. “Through the association is a board made up of volunteers that are actively ingrained in the program and want to see it succeed,” notes Eriksson. The association hosts monthly board meetings to brainstorm ideas for clinics or offerings and to get a feel for what is working within the program and what could be refined. Events like Taste of Tennis bring association members together with newcomers for an hour-long clinic and catered reception. The pro staff handles introductions, while association members focus on welcoming new players and integrating them into the program. Eriksson keeps his thumb on the pulse by connecting with association members, other directors from clubs, and keeping up with racquet programs on LinkedIn. C+RB January 2026 l Club + Resort 43
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TECHNOLOGY
“Hello, How Can I Help You Today?” Answers the Call for Instant Information Live chat is a win-win for club members with pressing questions and staff for providing real-time answers. By Pamela Brill • Contributing Editor
ON-DEMAND CUSTOMER SERVICE is no longer the exception, as live chat becomes more common on club websites. Prompt, attentive service improves member satisfaction and keeps communication open, making live chat a useful marketing tool. For clubs still weighing its value, understanding how to use the feature well and strengthen the exchange between customer and club is key. Membership/ Marketing/Communications Manager Denise Saari, CMP, explains how Addison Reserve Country Club in Delray Beach, Fla., has used live chat to better meet member needs, 24/7. USER CONVERSION Not every club executive is immediately sold on live chat capabilities. Having been somewhat leery of pop-ups permeating the online experience, Saari had initially anticipated a lackluster reception when it launched more than two years ago. “I admit that I was skeptical at first, but the feature has proven itself to be a valuable tool in our branded marketing and member experience,” Saari explains. “I was concerned that my older members would find it annoying, but they utilize the chat line quite a bit.” The convenience factor isn’t the only benefit live chat affords; an immediate response when a team member is unavailable is a plus for the end user. Addison Reserve uses a hybrid model that includes live response and a chatbot, which features a standard reply (“Don’t have time to wait for a response? Leave your email and we’ll be in touch as soon as possible.”). It’s also programmed to 44
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recognize and provide key responses to basic queries, like “Is membership mandatory?” “This identifier is most helpful to the country club community, as it acts as a pre-qualifier of sorts,” notes Saari. Ease of use is also essential. Saari is able to access the live chat feature via the club website, on her phone, and other personal devices through her CRM app. She can respond with pertinent information and include attachments, such as a fee information sheet. “Even though my chat line settings are for Monday through Friday from 9am to 5pm, I will respond from my phone if the question is easily answered,” she says, adding that administrators can customize their settings as needed. THE MODERN HANDSHAKE Besides providing helpful member resources, the live chat feature enables sales and marketing team members to collect information for sales leads. The chat tool integrates directly with the CRM, capturing and tracking conversation volume by representative and by URL. While Saari is currently the only team member managing the club’s chat, the web-page-specific metrics are useful for targeted marketing initiatives, like an e-book series distributed to new and prospective members. “These branded communications sent on a quarterly basis keep the prospects apprised of happenings at the club,” Saari explains. “The number of people who opt out of is nearly zero.” Tracking user time spent in the chat offers insight into Addison Reserve’s
Membership/Marketing/ Communications Manager Denise Saari explains how Addison Reserve CC uses live chat to meet member needs 24/7.
clientele and potential opportunities for additional business. From January 1 to November 26, 2025, the club logged 499 live chats, with the highest activity occurring during the summer and fall months. Common inquiries include event timing, dining venue hours, and staff email addresses. Even though members can find this information elsewhere, Saari believes the convenience factor weighs heavily in the chat’s perceived value. Down the road, Saari would like to see more chat representatives from within the club as the feature evolves. Adding support from other departments, such as golf, would help reach a broader audience. As for facilities weighing how to maximize their own website’s real-time capabilities, Saari stresses the importance of communication. “Reliance on technology-driven responses is more and more prevalent in our society,” she says. “Clubs, while traditionally more hands-on, must embrace this additional touchpoint to capture prospective members and improve the existing member experience. Think of it as an electronic handshake.” C+RB www.clubandresortbusiness.com I www.clubandresortchef.com
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