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.

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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....