Ingredient: bay leaves

View Recipe

Lomo Negro

Recipe courtesy of Pedro Sanchez, Executive Chef, BraeBurn Country Club (Houston, Texas)...

View Recipe

Stuffed Lamb Leg With Pistachio, Greens and Apricot

Recipe courtesy of Michael Lamping, CEC, Executive Chef, Dallas (Texas) Athletic Club...

View Recipe

River Club Trout

Recipe courtesy of Jos van Hengel, Executive Chef, The River Club Kansas City (Mo.)...

View Recipe

Pickled Broccoli Stems

Recipe courtesy of Gerald Ford, CMC, Contributing Chef Editor, Club + Resort Business...

View Recipe

Honey-Lavender Duck Breast

Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...

View Recipe

Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto

Recipe courtesy of Joe Piazza, CEC, AAC, Executive Chef, Country Club of Buffalo...

View Recipe

Oxtail Consommé

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

View Recipe

Grilled Citrus Bronzini With Heirloom Tomato Relish

Recipe courtesy of Anthony J Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne Ind....

View Recipe

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.)...

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

Get the Magazine!

Club + Resort Chef

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.