Many private clubs have rich, long-established legacies and traditions ranging from golf course design, iconic annual events, clubhouse architecture, and connections to their respective communities. Club food and beverage operations occupy a distinct area of contribution to club traditions by offering members and guests dishes and drinks that they know and love, and featuring unique specialties that are proudly rooted in the lore and history of specific clubs.
Club signature classics are a compliment to a club’s culture and identity. These distinct creations can’t be found anywhere else but at that particular club; they are signature dishes that are familiar and comfortable, and add to the club narrative. Some are dishes that recognize and honor a notable member or club event. They are exclusive and help to tell a club’s story.
Cutting edge club chefs are creating menus that focus on on-trend cooking methods and techniques such as molecular gastronomy and sous-vide, and pay attention to dining trends such as small plates, locally sourced ingredients, and artisanal offerings.
An unfortunate by-product of this movement, however, is that some of the more familiar and comfortable menu “must-haves”, often viewed as old-school or past their relevance or appeal, are discarded.
However, since club dining is a member-driven environment there is a need to find a connection that can bridge consistency, variety, and versatility with menu offerings. Keeping club classics permanently on the menu potentially presents a catch-22 with the need for frequency of menu changes and updates.
The good news is, it IS possible to find balance. Chefs can take a low-risk approach to introducing members to contemporary takes on familiar favorites by including them in menu R&D tastings and soliciting their feedback. It is important for chefs to make adjustments and focus on working creatively to maintain the balance of keeping long time members happy while still attracting new members.
While personal skill, training, and a developed palate are some of the keys to success for a chef, the ability to manage the ‘give and take’ of the wants and needs of newer members versus existing and longtime members is imperative.
Across the United States, many clubs feature signature food and beverage offerings for which they are well known. Here are just a few:
Casino Club, Chicago, Illinois--Candied Bacon Hors d’oeuvre
Harvard Club of New York, New York--Popovers
Centennial Club, Nashville, Tennessee--Fried Asparagus Roll-Ups
Pacific Union Club, San Francisco, California--Crab Legs à la PUC
Cosmopolitan Club, New York, New York--Macaroons
California Club, Los Angeles, California--Chicken Pot Pie
Muirfield Village, Dublin, Ohio--Milkshakes
Belle Meade Country Club, Nashville, Tennessee--Frozen Tomato Salad
University Club, Milwaukee, Wisconsin--Friday Fish Fry
The Philadelphia Club, Philadelphia, Pennsylvania--Veal Pie
Ocean Reef Club, Key Largo, Florida--Yellowtail Snapper
Next week the sports world’s quintessential “tradition unlike any other”, the Masters, returns to Augusta National and with it a food tradition, enjoyed amongst the storied white sand bunkers, blossoming azaleas, and of course the Green Jacket that are the hallmarks of this tournament.
The Masters Pimento Cheese Sandwich makes 4 sandwiches
Ingredients
1/4 cup cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic salt
2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup diced pimentos
8 slices white bread
Instructions
1. Whip cream cheese until smooth.
2. Add in mayonnaise, sour cream, and garlic salt. Whip until smooth.
3. Stir in remaining ingredients. Cover and refrigerate 30 minutes.
4. Spread over fresh, sliced white bread and cut diagonally.