Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Ingredient: blended oil
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....
Gluten-Free Local Dungeness Crab Cake with Tropical Fruit Salsa and Spicy Mango Coulis
Recipe courtesy of Scott Diehl, Executive Chef of Diablo (Calif.) Country Club....
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