When I stepped into the kitchen at Sugarbush Golf Club, I knew we could do more than just serve food — we could tell a story with every dish, and run smarter while doing it.
Running a restaurant inside a golf club means juggling flavor, food cost, and guest expectations — and I’m always looking for ways to stretch ingredients without cutting corners. That’s how the ribeye loin became our MVP.
🔄 The Whole Loin Philosophy
One of the simplest — and smartest — things we’ve done is commit to cross-utilizing the whole ribeye loin.
Buying in bulk helps bring the cost down, and using every part of it ensures we get the most value — not just on paper, but on every plate we serve. Less waste, better margins, and a more consistent product across the board.
It’s a chef’s version of “measure twice, cut once.” Only in this case… we’re cutting ribeye.
🧅 Elevating the French Onion Soup
We had French Onion Soup on the menu already — but I knew we could take it further.
Now, when we cook our prime rib, we save every drop of the pan drippings. I use them to caramelize the onions slowly, layering on that deep, savory flavor. The rest of the drippings go into the broth, giving the soup real character — not something that comes out of a box.
It’s not just soup anymore. It’s a dish built from the heart of our kitchen.
🥖 Prime Rib Sandwiches Done Right
Most places use pre-cooked composite steak for things like French Dips or Cheesesteaks. Not us.
We take the same ribeye loins we roast for Prime Rib Night and shave them thin to build our sandwiches. We use everything — from the center cuts to the trimmings — so nothing goes to waste and every sandwich is made with the real deal.
Better flavor, better texture, and all without increasing our portion cost. That’s the sweet spot.
🍽️ Prime Rib Night That Pays Off
Our Prime Rib Night, which we now run twice a month, has become a crowd favorite at $28 a plate.
What started as a quality control move turned into a sales driver. Each Prime Rib Night brings in about 40% more revenue than a regular dinner service — all while using the same ingredients that power our soups and sandwiches.
It’s a full-circle win.
📌 Why It Matters
None of this happened by accident. It’s the result of thinking like a chef and a GM at the same time — blending creativity with operations.
When we treat every ingredient with respect — and every dish with intention — we don’t just serve food. We serve meaning, memory, and margin.
So the next time you’re at Sugarbush, sipping on that rich French Onion Soup or digging into a Cheesesteak, know this: it all started with one cut of meat, and a decision to make it matter.