Chevy
Chase Club
Luke O'Boyle
The condiment
baskets have helped alleviate congestion
in the Pool Canteen by minimizing the time
members spend retrieving the condiments,
cutlery, napkins, and straws needed to accompany
their food.
WINNER!!!! |
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The
Fort Worth Club
Michael Thackerson
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Rolling
Rock Club
Simon Carey
Our “Farm
to Table” program is a first step in
honoring and carrying on Mr. Richard B Mellon’s
tradition. We buy calves, piglets, and lambs
at local livestock auctions and raise them
at the Hodge Farm (a property owned by the
club that is part game reserve and part pastoral
farm).
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Farmington
Country Club
Barrie Holt
Sweet dreams
dessert buffet: Using PVC pipe, paint, and
two eight foot rectangular tables, a Victorian
bed was created as a display for dessert
buffets. A washable bedspread and pillow
shams were used as linens, and various props.
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The
Country Club of Virginia
Evan Sherwood
Ollie’s
restaurant was a soda fountain for members
when our Club first opened. We put a spin
on an old classic, the “cherry coke.”
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The
Carnegie Abbey Club
Stephen M
Downes
Contemporary
club supper menus: Our Club is on the cutting
edge of the food industry creating new trends
right before our eyes. Our members love to
entertain their guests with this haute cuisine.
This menu provides a contemporary style of
cuisine with maximum “wow factor.”
Incorporating
hot rocks, table-side sizzle platters, Italian “Fata” paper
and the French Salamander, the senses are
heightened as the Chef and members share
in the dining experience. |
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Ocean
Reef Club
Paul M.G.
Astbury
By inviting
a handful of executive chefs from world-class
European hotels to prepare a gala dinner,
your club can create a much appreciated member
event. The hotels get marketing exposure,
the chefs enjoy a vacation in the U.S., and
your members enjoy a memorable world-class
dinner right in their own club. |
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