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A graduate of Red River College’s Culinary Arts Honours program, Chef Jesse Friesen has never slowed down, no matter the climate of Winnipeg’s weather or food scene.Read Bio
Born in France, Chef Jérémie Falissard got an early taste of many culinary cultures, inspiring his eventual travels to Spain and Italy; to further his kitchen training experiences.Read Bio
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
This recipe was created for Club House for Chefs by: Christie Peters, Chef Owner of Primal Restaurant and The Hollows in Saskatoon.view full recipe view all recipes
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
This recipe was created for Club House for Chefs by: Renee Lavallee, Chef of The Canteen in Dartmouth, Nova Scotiaview full recipe view all recipes
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.
This recipe was created in collaboration with Club House for Chefs by: Jesse Vergen, Chef Owner of Saint John Ale House in St. John, New Brunswickview full recipe view all recipes