Ingredient: coconut cream

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Gulf Grouper with Stone Crab-Sweet Corn Bisque Reduction

Recipe courtesy of Tim Recher, WCMC, CEC, AAC, HoF, Director of Culinary Operations, The Club at Mediterra (Naples, Fla.)...

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Barrel-Aged Sweet Shoyu-Glazed Pork Belly

Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)...

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