The Country Club of Virginia (CCV), in Richmond, Va., has put a new twist on the chef’s table concept, and broken up the monotony of the standard cocktail party with passed hors d’oeuvres and stations, by inviting members to come to “Kitchen Cocktail” parties where members get an in-depth look at the culinary team’s in-club “home.”
Using the kitchen for the member cocktail party led to some unique food presentations, with prep space turned into a spacious charcuterie board and a produce sink transformed into a seafood ice display.
The events provide an opportunity to spotlight the CCV culinary department in a unique way. And in addition to providing the membership with a new, fun and engaging experience, the parties have proved to be a good way to show members how the culinary team is acting as good stewards of the club’s investment in equipment, ingredients and personnel.
Using the kitchen in this fashion has led to some unique food presentations, with prep space turned into a spacious charcuterie board (see photo at right), and a produce sink transformed into a perfect seafood ice display. The kitchen is even set up with soft seating and a classroom for demonstrations like a butchery class (see photo above). But the biggest success of the event concept lies in how it creates a new face-to-face opportunity between CCV chefs and kitchen personnel and the club’s members.
The Goal: The Country Club of Virginia (CCV) puts a new twist on the chef’s table concept with its “Kitchen Cocktails” events.
The Plan: The CCV culinary team invites members into their in-club “home” to spotlight the department in a unique way.
The Payoff: In addition to providing the membership with a new, fun and engaging experience, the kitchen cocktail parties show how the culinary team members are good stewards of the club’s investment in equipment, ingredients and personnel.
