Ingredient: Cilantro
Seared Scallops Over Watermelon Gazpacho with Watermelon Feta Salad and Balsamic Reduction
Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)...
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....
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