Miscellaneous
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Tom Hall, Executive Chef of Green Spring Valley Hunt Club (Owings Mills, Md.) about reopening after COVID-19 closures. The two discuss how Chef Hall is excited about smaller menus because it gives him and his team a chance to change things up more frequently and offer members even more seasonally-focused dishes.