Ingredient: Bay Leaf
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....
Cornish Cubano Pastry
Recipe courtesy of Simon Lewis, Executive Chef, The Riviera Country Club, Pacific Palisades, Calif....
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