Ingredient: Cilantro

Fire-Roasted Salmon with Lime-Tequila Glaze, Warm Fruit Salsa with Plantain

Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)...

Chargrilled Verlasso Salmon

Recipe courtesy of Timothy Rios, CEC, AAC, HGT, Executive Chef, Knollwood Club, Lake Forest, Ill....

“Steak-osaurus” with Chimichurri

Recipe courtesy of Jon Hearnsberger, Executive Chef, The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. (Chimichurri recipe from Executive Sous Chef Jose Gonzales.)...

Corn & Crab Tamale

Recipe courtesy of Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich....

Pacific Sea Bass with Peas and Carrots

Recipe courtesy of Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club....

Tuna and Watermelon, Watermelon Dashi, Avocado, Jalapeno, Sea beans, Lime Oil, Micro Wasabi

Recipe Courtesy of TJ Garrish, Chef De Cuisne/ Executive Sous Chef, Elkridge Club (Baltimore, Md.)...

Pork Belly Buns

Recipe courtesy of Ryan Walsh, Executive Chef, Arcola Country Club, Paramus, N.J....

Ceviche

Recipe courtesy of Tom Budd, Executive Chef, North Hills Club, Raleigh, N.C....

Fried Fish Tacos

Recipe courtesy of Michael Matarazzo, Executive Chef, Farmington Country Club, Charlottesville, Va....