Ingredient: calvados

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Cocoa- and Tallow-Aged Mishima Wagyu Ribeye

Recipe courtesy of Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations, Executive Chef, Bonita Bay Club (Bonita Springs, Fla.)...

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Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce

Recipe courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club

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