7 Reasons ArborLinks is a Top Destination for Golf-Loving Foodies
ArborLinks Golf Club clubhouse dining room and bar
For discerning golfers who value time well spent on and off the course, Dormie Network offers a thoughtful blend of connection, comfort, and world-class dining. With access to every club in the portfolio, Dormie Network members can savor the distinctive culinary identity that makes each destination special. From coastal-inspired dishes to heartland classics, each club offers a unique gastronomic journey.
Currently, Dormie Network offers seven clubs in its collection, with ArborLinks being the first acquisition. We recently spoke with ArborLinks Executive Chef John Dougherty. A native of Neptune City, New Jersey, who grew up along the Jersey Shore, he brings a wealth of culinary expertise to our homebase location.
Chef Dougherty’s impressive background includes roles at Brando's Citi Cucina in Asbury Park, Fromagerie in Rumson, iPlay America in Freehold, and most recently, Hidden Creek in Egg Harbor Township. He moved west in February 2025 to join the ArborLinks team, where he’s been crafting menus that perfectly complement the club's ethos. He shares seven things you may not know about dining at this Nebraska golf club, which makes it a top destination for golf-loving foodies.
Chef John Dougherty (left) and Sous Chef Tyler Schmid (right)
The Culinary Program is Built Around You
Dormie Network prioritizes hospitality-first golf trips. “At Dormie, our goal is always to give members the best possible experience," explains Chef Dougherty. "Food is a huge part of that experience, so everything we do revolves around exceeding expectations."
Instead of a one-size-fits-all menu, ArborLinks features a flexible culinary approach. From custom cottage meals to comfort station favorites, every dish is curated for the region, the season, and the people being served.
Every group's goals and styles are accommodated because, as Chef Dougherty shares, “We have implemented small regional menus that allow us the freedom to adjust our food programs to meet members' needs and wants.”
Flavors Bring the Best of the Midwest
Every Dormie Network club possesses a distinct identity, and ArborLinks unapologetically embraces its Midwest roots, located in Nebraska City, Nebraska. “Every club I've visited in the Network features uniquely curated menus based on their region," Chef Dougherty notes. "While the food may be vastly different across locations, they all unmistakably convey the Dormie brand. Each club has its personality, but you always know you're experiencing something special—something distinctly Dormie."
So, what does Midwest cuisine mean to someone who hasn’t been to the region? “Think big beef, sweet corn, bold flavors, and unapologetic simplicity,” explains Chef Dougherty. "It's food that doesn't hide behind complexity—it celebrates the quality of ingredients and the comfort they bring."
Chef Dougherty says his background and previous experiences influence his culinary style to be “contemporary American with a heavy French and Italian influence.”
“I try to stay true to things I liked eating growing up. I believe that the right dish can bring someone back to a moment in time, where maybe life was a little simpler, and bring feelings of joy associated with that time in their life.”
- Chef John Dougherty
Carbonara Deviled Eggs
ArborLinks Harvester Member-Guest
A take on the Midwest classic, Walking Tacos
Cottage Catering Feels Like Private Dining
Like room service, but better. Onsite lodging at ArborLinks means you can enjoy fully catered cottage meals, delivered right to your door, rivaling some of the finest restaurants in the Midwest. Curious what the most requested catered meal is? It’s the Smokehouse Package, which includes Piedmontese brisket, slow-smoked St. Louis ribs, warm Hawaiian rolls, potato wedges, and Frito corn salad.
Member tip: Add slab bacon sliders and smoked chicken wings as an appetizer to your cottage meal package.
Certified Piedmontese beef
Beef Reigns Supreme
In Nebraska, beef is king—it’s a way of life. As the #1 industry in the state, agriculture plays an essential role, and cattle production represents the largest segment. Every a la carte steak at ArborLinks is Certified Piedmontese, sourced from Italian-heritage Piedmontese cattle raised on family-owned ranches across the Midwest. Known for being low in fat and high in protein, this beef delivers exceptional flavor and tenderness without compromise. Meat is butchered in-house, and treated with the respect it deserves. All the beef tips go into making surf and turf skewers and agnolotti (stuffed pasta). Leftover trimmings are rendered into beef tallow to marinate other cuts, ensuring nothing is wasted. “I not only believe in making the beef taste the best I can but also respecting the animal's journey and not letting their sacrifice be in vain,” says Chef Dougherty.
There’s a Wine Room—And It’s Worth Visiting
While beer may be a common beverage of choice in the Cornhusker State, ArborLinks surprises with an elegant wine room that offers a refined escape. “Our wine room is elegant yet comforting. You feel like you are in a sophisticated setting without feeling too stuffy or pretentious. Surrounded by rustic wood and dozens of wines to choose from, it's the perfect blend of luxury and comfort,” shares Chef Dougherty.
ArborLinks Golf Club Wine Room
Enjoying a Certified Piedmontese hot dog at the Ladies Member-Guest
Members Have Their Favorite Turn Snacks
Dormie Network clubs are known for top-tier turn snacks, and ArborLinks is no exception—serving up these Midwest member favorites: Piedmontese hot dogs, short rib sloppy joes, and bacon ranch flatbreads. If you think you’ve had the best hot dog in golf, think again after you’ve tried this one. And while it’s up for debate, homemade ranch seems to have become its own food group around here. Whatever your mid-round craving, these casual bites are ready to satisfy.
Chef’s Current Must-Try Dishes
When asked about his favorite menu items, "Choosing favorites is like choosing your favorite child—nearly impossible," Chef Dougherty jokes. "But if I had to pick, I'm absolutely drawn to our Braised Short Rib Bolognese with pappardelle right now. I'm a sucker for a hearty pasta dish that tells a story." Here are two standout dishes at ArborLinks and a bit about their ingredients.
Braised Short Rib Bolognese
Braised Short Rib Bolognese
When slow-cooked for extended periods, short rib meat becomes so tender it falls apart and develops a rich beef flavor that cuts through the acidic tomatoes. San Marzano tomatoes are grown in a specific region in Italy and have a sweet profile with a rich, concentrated flavor, and a meaty interior with very few seeds and little liquid. The burrata is an Italian cow's milk cheese made from mozzarella and cream. The outer shell is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture that complements the beef and tomato.
Slab Bacon Stack
Slab Bacon Stack
The Slab Bacon Stack uses Nueske bacon, a premium smoked bacon renowned for its exceptional flavor and rich, smoky taste. It’s made using the Nueske family's Old World curing and slow-smoking recipe, which has been passed down for over three generations. The bacon is crafted from hand-selected premium meats and smoked over genuine Applewood. Crown Bourbon Maple Syrup complements the bacon. It’s a bourbon barrel-aged organic maple syrup that showcases distinctive flavors such as maple, bourbon, smoky oak, graham cracker, brown butter, and creamy vanilla.
A Network for Food-Loving Golfers
ArborLinks, and every Dormie Network club, are redefining what it means to dine at a private golf club. With thoughtful menus, local ingredients, and hospitality-driven service, food here isn’t an afterthought. It’s part of the experience.
