Ingredient: Bay Leaf

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Duck Consommé

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

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Winter Squash Vichyssoise

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

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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....

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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....

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Oxtail Consommé

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

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Snapper Vera Cruz

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

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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....

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Prosciutto Wrapped Australian Lamb Sirloin

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

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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.)...

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