Menus

From IW Club’s Executive Chef Chris Olson

"We enjoy a constant flux with the menu, preferring to take advantage of seasonal menu additions where items are at their peak of flavor. For those of you who don’t already know, we make a large percentage of our menu items right behind that door next to the elevator. Homemade stocks, soups, sauces, jams, preserves, desserts, things pickled, preserved and pasta are all created in house. We even do our curing and smoking of proteins and vegetables.

Our pastry chef, Juan Morales, hails from Miami, FL, where he most recently completed his Patisserie and Baking program at the Le Cordon Bleu Culinary School. Juan last worked at the Fontainebleau in Miami Beach and the Biltmore Hotel, both fabulous properties. You don’t know what you’re missing if you don’t finish dinner with one of Juan’s desserts. So make sure to look for his daily dessert creations at the IW Club and at the Café counter. It’s heaven for you dessert lovers.

And, our Sous Chef, Cale Falk, has traded ocean views for valley life. Cale was the Sous Chef at Surf n’ Sands Resort in Laguna Beach and the Executive Chef at Casa Laguna Inn.

As many of you may know, I like to try and get out in the dining room as time allows saying hello to our guests. Feel free to give me your thoughts on your dining experience. In the meantime, we will continue to bring you the comforting, familiar dining experience when you & your guests join us at the IW Club.

Please see Chef Chris' Corner for regular recipes and cooking tips.