Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Ingredient: blended oil
Korean Fried Ribs
Recipe courtesy of by Samuel Faggetti, Executive Chef, Bellerive Country Club, St. Louis, Mo. ...
Chef’s Gumbo with House-Made Andouille
Recipe courtesy of Jonathan Moosmiller, CMC, AAC, Director of Culinary Operations, Southern Hills Country Club, Tulsa, Okla....
Maple-Roasted Salmon Salad
Recipe courtesy of Richard Kunsch, Executive Chef, The Haven Country Club, Boylston, Mass....
Blackened Ahi Salad
Recipe courtesy of Adam Gordon, Executive Chef, Maroon Creek Club, Aspen, Colo....
Anticucho
Recipe courtesy of Edge, Four Seasons Miami Chef Aaron Brooks. Image courtesy of Meat & Livestock Australia....
Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout
Recipe courtesy of Jeffrey Hiler, Executive Che, Blythefield Country Club, Belmont, Mich....
Seared Nebraska Trout with eggplant puree, peperonata and dill
Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club....
Pork Chop with cipollini onion, squash, pork caramel and fall apple salad
Recipe courtesy of Aleksiy Shalev, Executive Chef, Omaha (Neb.) Country Club....
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