YOUR KETCHUP OPTIONS JUST GOT BETTER
Now available in a 2.84L ketchup format >
FEATURED RECIPE
Smoked Applewood Bourbon Spatchcock Chicken >
FEATURED PRODUCT
Kentucky Bourbon BBQ Sauce >
MEET THE CHEFS
Chef Dale MacKay and Chef Christine Mast >
She worked her way from serving on dinner cruises and bussing tables to cooking in the kitchens of some of Toronto’s fine dining establishments.
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Chef Dale MacKay’s early culinary career as a fry cook in Vancouver helped him discover his deep passion for food and later won the first Top Chef Canada competition.
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Harness the mild spice and smoky, earthy flavour of dried poblano peppers when you elevate your elk loin main with Club House Ancho Chili Pepper. It’s the perfect addition to this already palate-awakening platter! Explore more
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Wrap the tastes of summer in a delectable, handheld dish with Chef Renee’s Tandoori Chicken Naan Bread Wrap! Taste buds will crave the house-made Tandoori Marinade comprised of the exotic blend found in Club House Tandoori Masala. Coriander, fenugreek, cayenne pepper, cinnamon and cumin combine to create the most flavourful feat your menu has hosted yet, all topped with tzatziki, crumbled feta cheese and pickled red onions. Served with a fresh herb salad for that extra refreshing reminder of why you love the season. Explore more
Give your diners a dish to remember with Chef Jesse Vergen’s latest recipe, enhanced by the recognizable, always alluring flavour of OLD BAY®! Made with summery ingredients like fresh salmon, yellow potatoes plus Club House’s all-year Sea Salt, French Mediterranean and Black Pepper seasonings, this is one dish guests will hope you keep on the menu, even when fall comes calling.
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