Stamford, CT – At Golf Kitchen we produce high-quality 25 plus page Chef Profiles including gorgeous golf course, clubhouse and culinary photography and much more.
What’s Inside this Issue?
- Cover Story: Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut.
- Derin Moore, CMC, and Executive Chef at Reynolds Lake Oconee, Greensboro, Georgia.
- Ed Stone, Executive Chef at Baltusrol Golf Club, Springfield, New Jersey
- The ClubsHelp Story: A Powerful Network of Clubs Making a Difference
- Traditions in Wine Excellence at GlenArbor Golf Club, Bedford Hills, New York.
- Local and Healthy at Royal Poinciana Golf Club, Naples, Florida.
- Clubhouse Cocktails.
- Soil is the Heart of The Chef’s Garden, Huron, Ohio
Annual Subscriptions now available at www.golfkitchen.com
Thank you to everyone that has helped to make this edition and all of our Golf Kitchen Initiatives possible. Our mission is to continue to illuminate in detail the extraordinary culinary talents in the Private Golf and Country Club Industry.
~ Diana DeLucia, President, Golf Kitchen Magazine
diana@golfkitchen.com
860 406 1782
