Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Category: Seafood
Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree
Recipe courtesy of Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club...
Fire Roasted Florida Mangrove Snapper with Broccoli Pistou and Pickled Fresno Chiles
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla.
Smoked Cubera Snapper Collar
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla....
Seared Scallops Over Watermelon Gazpacho with Watermelon Feta Salad and Balsamic Reduction
Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)...
Warm Smoked Trout Kohlrabi with Arugula and White Balsamic-Honey Vinaigrette
Recipe courtesy of Matthias Wieder, Executive Chef of North Shore Country Club (Glenview, Ill.)....
Alaskan Halibut with Curry Green Lentils, Charred Broccolini and Romesco Sauce
Recipe courtesy of Chris Chun, Executive Chef of Mesa Verde Country Club (Costa Mesa, Calif.)...
Fresh Grouper with Sweet Savory Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Recipe courtesy of Thomas Pepka, Executive Chef, Illini Country Club, Springfield, Ill. ...
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