Mark was one of 12 Club Corp chefs chosen throughout the nation to head to Greystone CIA in Napa for a week to work. They worked most of the day creating new dishes for the company, taste testing, tweaking the recipes and tasting again. He said it reminded him of watching Top Chef. Each night was a planned function at either a winery or restaurant. They also visited a place where blasamic was made, the local farmers market and a local farm. Pretty much all the places chefs would want to go and be happy to see. We're very happy he's back though.
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