Club Type: a la carte
Corn and Heart of Palm Cake
Recipe courtesy of Söenke Brandt, Executive Chef, Woodmont Country Club, Rockville, Md....
Currahee Club’s Pumpkin Cheesecake
Recipe courtesy of Veejooruth Purlmessue, Pastry Chef, Currahee Club....
Chef’s Barbecue Rub
Recipe courtesy of Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio....
Citrus Crab, Lobster, Mango and Avocado Tian with Cucumber Carpaccio
Recipe courtesy of Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa....
Ricotta Gnocchi with Basil Oil
Recipe courtesy of Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo....
At the Turn Grab-and-Go Roast Beef and Horseradish Wrap
Recipe courtesy of Gregory Mummert, Executive Chef, Country Club of York, York, Pa....
Smoked Suckling Pig with Miso-Brined Baby Turnips, Aged Cheddar Pierogies, Blueberry Salsa and Maple Gastrique
Recipe courtesy of James Terry, Executive Chef, Butterfield CC, Oak Brook, Ill....
Cajun Crawfish Sauce for Fish
Recipe courtesy of Tom McClure, General Manager, Hillcrest Golf and Country Club, Lubbock, Texas....
Tellicherry Pepper, Bourbon, Maple-Mustard Bacon
Recipe courtesy of Shawn Culp, Executive Chef, St. Clair Country Club, Upper St. Clair, Pa....
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