Ingredient: black peppercorns
Duck Consommé
Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...
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....
Honey-Lavender Duck Breast
Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...
Red Wine Poached Prime Beef Tenderloin with Cauliflower Risotto
Recipe courtesy of Joe Piazza, CEC, AAC, Executive Chef, Country Club of Buffalo...
Moroccan Spiced Australian Lamb Sirloin
Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga....
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.)...
True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder
Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...
Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau
Recipe courtesy of Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)....
Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations with Bonita Bay Club, Bonita Springs, Fla....
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