Ingredient: extra virgin olive oil

View Recipe

Corn and Kale Empanada with Charred Honeynut Squash

Recipe courtesy of Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.)...

View Recipe

Dill and Fennel Olive Oil Cracker

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club (Los Angeles)...

View Recipe

Lightly Smoked Prime Dry-Aged Strip Loin

Yafreicy Rodriguez, Banquet Chef, Cosmos Club (Washington, D.C.)...

View Recipe

Foie Crème Brûlée

Recipe courtesy of Jeffrey Dixon, Banquet Chef, Naples Yacht Club (Naples, Fla.)...

View Recipe

Pan-Seared Duck Breast

Recipe courtesy of Jesus Aguilar, Banquet and Event Chef, Wee Burn Country Club (Darrien, Conn.)...

View Recipe

Roasted Florida Wild Boar Tenderloin

Recipe courtesy of Zachary Fitts, Banquet Chef, Hideaway Beach Club (Marco Island, Fla.)...

View Recipe

Smoked Beef Chuck Flap

Recipe courtesy of Chef Mark Shoup, CEC, Executive Chef, The Springhaven Club (Wallingford, Pa.)...

View Recipe

Lobster Benedict

Recipe courtesy of Peter Angelakos, Executive Chef, The Ridgewood Country Club...

View Recipe

Wagyu Beef Short Ribs with Foie Gras

Recipe courtesy of Peter Angelakos, Executive Chef, The Ridgewood Country Club...

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

Get the Magazine!

Club + Resort Chef

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.