Club Management - September/October 2007 - (Page 22) Food & Beverage Operations Holiday Dining: a 10 Tips forHappy M any, many things are involved in the staging of holiday meals, and of those many things, an impressive wine list is among the most crucial. To succeed is to leave your choice-making mark as the chef would leave the memory of a perfect meal. To fail is to hear people milling around the club, saying, “I thought everything was good, except for that lousy wine,” and to know that after all the elaborate work leading up to the “just right” holiday meal, you were the one who blew it. This simple checklist can help club managers make the right holiday meal and wine pairings for their unique membership – presupposing that the gravest mistakes are not so complex as ordering the ’68 PouillyFuissé rather than the ’72, but more likely in the form of a careless blunder. ©iStockphoto.com/Thomas Perkins 22 • CLUB MANAGEMENT
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