b'steaks for a lodge event would be sous vide or vacuum-sealed and cooked in a water bath to their perfect tender, juicy temperature, then grilled for appearance and color, then carved off the bone and presented on, yes, that piece of 7-foot cedar driftwood.We digress to similar feats of stagecraft like liquid nitrogen (dragons breath) popcorn . stuff like that, he says. We think hard what it might look like if hundreds of people on the stands at a championship tournament breathe smoke. Submerging popcorn in extremely cold liquid nitrogen, instantly freezing it, to produce a smoky vapor when consumed is only one of the tricks up this chefs sleeve. We ask if he keeps a portfolio of all his F&B sleights of hand. He has about 1,500 photos on his phone, he says, and who knows how many memory cards in his nightstand. Pictures for years . from before cell phones could be used to take photos.Chefs lament is that members dont ask for more. We can do so much more than a normal restaurant. We want the private dinners, the special occasions, the milestone anniversary, the requests from national members who want to impress their buddies.Were on the technical side of this conversation nowHow, we ask, do you get the wide eyes and dropped jaws you say you want from members and their guests? In the same breath, we ask him to send photos from his phone. He skirts the request and answers the question.It takes a great team culture. The entire teamthe 14 who were bravewent kayaking down the Arkansas River last Monday . my thank you for a successful pool season. WeveIt takes Teck Farms, a local organic farm on the west side of gone go-kart racing and axe-throwing before too. My phoneHutchinson, for its summertime tomatoes, edible flowers, got wet. This was our third time. Kayaks flip over. Peopleherbs and vegetables. The quality is just awesome! They go need help. Everyone pitches in. out of their wheelhouse to please me. And Smiths MarketChris and Gail Barnes are Prairie Dunes memberstoo. If I call Chris on a Sunday evening and tell him I need bananas, hell drop everything to get what we need to make something work. We forget to ask him if the peaches in the peach cobbler, for tonights lodge dinner that occupies him while we talk, are from Smiths. It will be in the Founders Lodge tonight . the Pub . we love to serve people in the Pub. Curt Waldhauer, a PD national member, is here a lot. He wanted barbecue and fried chicken. There will be lots of wine. Well serve fresh peach cobbler in personal-size cast-iron skillets with a big old scoop of ice cream. Comfort food.It takes Assistant Director of Food & Beverage Tim Ryan, a former Marriott employee whom Food & Beverage Director Calloway Kocher hired last spring. We both worked so long in the hotel industry, including different Marriott properties, and at other clubs, Chef says, that we just clicked. He does all the setups for tables and action stations . hes just a master of that. And Sous-Chef Nick Conrad! Hes in charge of banquets.14'