Author: Chae Collette

Chae Collette started her training in the hospitality industry in Pittsburgh, Pennsylvania and White Plains, New York. In 1990, she headed west to beautiful southern California where she was employed by Club Corporation of America properties in San Diego and Indian Wells for numerous years. She served in the capacities of Catering and Social Director, Membership Director and Member Relations Director at each property. She joined Sunrise Company as a Catering Director at Indian Ridge Country Club prior to her arrival at Toscana Country Club. Chae has been at Toscana for 13 years and she is instrumental coordinating numerous events and weddings at the club. Chae and her husband, who is also in the private club industry, reside in La Quinta with their son and daughter. Their son is a full time student at Cal Berkeley and their daughter is a sophomore in high school excelling in both academics and athletics.

Chae’s Summer Adventures – continues day 2

Chae’s Adventure continues in the Windy City: Chicago, Illinois! I had a little free time this afternoon and decided that I needed to check out the neighborhood, so, I walked the streets of downtown Chicago (that did not sound right, remember it was daylight, folks).  After several turns here and there, I found myself on […]

Happy 90th Birthday Mike Grgich!

This past Saturday, we kicked off Miljenko “Mike” Grgich 90th Birthday Celebration in our Wine Cellar.  We started the evening with hors d’oeuvres and tray passed Grgich Hill Fume Blanc while viewing his video on his incredible life story and winemaking.  Chef outdid himself by pairing up culinary delights with Grgich Hills Fume Blanc, Chardonnay, […]

Chef Mark’s Valentine’s Dessert Recipe

Simple Strawberry Dulce de Leche Shortbread Tart Makes 8 servings Ingredients Cookie crust: •    1 cup all-purpose flour •    1/3 cup cornstarch •    1/4 teaspoon baking powder •    1/4 teaspoon salt •    3/4 stick (6 tablespoons) unsalted butter, softened •    1/3 cup granulated sugar •    2 large egg yolks •    1 teaspoon vanilla Cream: •   […]

Chef’s Recipe of the Month

Veal Osso Buco (Ossobuco alla Milanese) yield: Makes 4 servings Ingredients 1/2 cup olive oil 4 (1 1/2-inch-thick) pieces center cut veal osso buco Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 medium onion, minced 1 medium leek, white and light green parts only, washed and minced 2 carrots, diced 2 celery […]