Ingredient: Bay Leaf
Flaxseed Fennel-Crusted Sea Scallop with sautéed spinach, chervil-lemon sauce, crispy bacon
Recipe courtesy of Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club...
Coriander Crusted Golden Tilefish │ Carolina Gold Rice and Sea Island Pea Pilaf │ Glazed Vegetables │ Pickled Shallots and Carrot Tops │ Romesco Sauce │ Fennel Crisp
Recipe courtesy of Executive Chef Peter Spear, CEC, CCA, WCEC, PCII and Sous Chef Garrett Bailey of Orangeburg (S.C.) Country Club....
Rappahannock Crab Sandwich
Recipe courtesy of Kenneth Williams, Executive Chef, Indian Creek Yacht & Country Club, Kilmarnock, Va....
Trio of Lamb
Recipe courtesy of Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton (Fla.)...
Blackened Redfish Succotash
Recipe courtesy of Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill....
Pork Chop with cipollini onion, squash, pork caramel and fall apple salad
Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club....
Cream of Cauliflower Soup with Foie Gras Cromesquis
Recipe courtesy of Tyler Field, Executive Chef, The Club at Mediterra, Naples Fla....
Black Truffle Lamb Ragu, Casarecce Pasta, Preserved Lemon and Aged Parmesan
Recipe courtesy of Meat & Livestock Australia.
Smoked Pork Tenderloin with Saffron Potato Fondant Pavés
Recipe courtesy of David L. Daniot, MBA, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich....
