Long gone is the "traditional” country club menu of shrimp cocktail and prime rib—it’s given way to more creative culinary concoctions such as crudos and sous vide meats. Grille room kitchens have emerged from the bowels of the clubhouse as sushi bars, pizza ovens and exhibition cooking lines have become an integral part of the member experience. Bartenders are mixologists whose jobs include getting to know members, and the executive chef is a known personality who may make an appearance to describe the curated menu for a table of 12.

In the 1980s and ‘90s, wholly dedicated memberships once dined at the club two or three nights a week. Then as culinary desires became more varied and the preparation of food became entertainment, fun ethnic restaurants began to dominate the U.S. restaurant scene. The popularity of the Tuscan spot that offered house-made pastas, that sushi bar serving Wagyu maki rolls, or the curry house with flavors formerly unknown to American palates demanded that the menu at the club evolve to compete with innovative spots outside the gates. 

Our discussion will touch on how the commercial restaurant experience and creative cooking at home have shaped clubhouse dining with respect to menu creation, cooking operations and food preparation design.

Panelists: 

JC Chi, Principal, Kuo Diedrich Chi Planners & Architects

Mark Diedrich, Principal, Kuo Diedrich Chi Architects & Architects

John Johnstone, General Manager, The Ford Field & River Club

James Camacho, President, Camacho Associates

This webcast is free to current NCA Member Clubs’ Staff and Board of Directors, and $99 for non-NCA Members.