Ins and Outs of Seasonal Menu Planning

Have you wondered about the pros and cons of using fresh, seasonal ingredients? In this F&B-focused episode, Julia and co-host Kristin Kelly from RealFood Hospitality, Strategy, and Design chat with two talented chefs – Andy Ingraham from Broken Top Club, a fully private facility in Bend, OR, and Tony Baclawski of Fellows Creek Golf Club, a daily fee facility in Canton, MI. For questions on best practices related to seasonal menu planning, please feel free to reach out to the chefs directly! Chef Andy Ingraham, Broken Top Club - [email protected] Chef Tony Baclawski, Fellows Creek Golf Club - [email protected]   §