Ingredient: carrots

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Stuffed Lamb Leg With Pistachio, Greens and Apricot

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

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Summer Tomato Risotto

Recipe courtesy of David Boswell, Executive Chef, Fort Wayne Country Club...

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Halibut en Papillote

Recipe courtesy of Trae Shriner, Sous Chef, Houston Country Club...

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Swiss Carrot Cake

Recipe courtesy of Benjamin Copeland, Pastry Chef, The Chattooga Club (Cashiers, N.C.)...

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Duck Consommé

Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...

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Korean Barbecue Lamb Ribs With House-Made Kimchi

Recipe courtesy of TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton (Towson, Md.)...

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Pan-Seared Forever Oceans Yellowtail

Recipe courtesy of Scott Ryan, CEC, AAC, Executive Chef, The Country Club (Pepper Pike, Ohio)...

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Oxtail Consommé

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

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Olive Oil & Butter Poached Lobster Tail

Samantha Cavaciuti, Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla....

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