Ingredient: Bay Leaf

Duck Consommé

Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...

Winter Squash Vichyssoise

Recipe courtesy of Ryan Daniels, Executive Chef of Fiddlesticks Country Club (Fort Myers, Fla.)...

Forever Oceans Yellowtail Prepared Three Ways

Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla....

Southwest Florida Frogmore Stew

Recipe courtesy of Tim Recher, CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf and Country Club, Naples, Fla....

Oxtail Consommé

Recipe courtesy of Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, Executive Chef, Country Club of Maryland...

Snapper Vera Cruz

Recipe courtesy of Billy Kistler, Executive Chef, Reunion Golf & Country Club, Madison, Miss....

Pan Seared African Pompano, Meyer Lemon Jasmine Rice, Etouffee Sauce, and Herb Salad

Recipe courtesy of Luke Hand, Chef de Cuisine, Quail West Golf & Country Club, Naples, Fla....

Prosciutto Wrapped Australian Lamb Sirloin

Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
...

Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon

Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...