Club Type: a la carte
“The Flavors of Pot Roast”
Recipe courtesy of John Michael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga....
CCB’s Fried Oysters
Recipe courtesy of Joe Piazza, Executive Chef, Country Club of Buffalo (N.Y.)...
Falafel
Recipe submitted by Victor Alvarez, Executive Chef, L'Hirondelle Club of Ruxton (Md.)...
Ricotta-Stuffed Squash Blossoms with Marcona Almond Romesco and Kalamata Caramel
Recipe courtesy of Tim Husband, Executive Chef, The Club at 3 Creek, Jackson, Wyo....
Vanilla Bean Mousse
Recipe courtesy of Jennifer Kopp, Executive Chef, The Metropolitan Club of Washington (D.C.)...
Coffee-Crusted Venison Loin
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla....
Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout
Recipe courtesy of Jeffrey Hiler, Executive Che, Blythefield Country Club, Belmont, Mich....
Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish
Recipe courtesy of Colby Newman, Executive Chef, Amarillo (Texas) Country Club....
Crispy Mozzarella & Summer Tomato Salad
Recipe courtesy of Rhys H. Lewis, Executive Chef, Woodstock (Va.) Inn....
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