Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Ingredient: coriander
Forever Oceans Yellowtail Prepared Three Ways
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla....
Honey-Lavender Duck Breast
Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...
Moroccan Spiced Australian Lamb Sirloin
Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga....
Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...
Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations with Bonita Bay Club, Bonita Springs, Fla....
Pork & Beans
Recipe courtesy of Ben Simpkins, CEC, CCA, AAC, Executive Chef of The Dunes Golf & Beach Club (Myrtle Beach, S.C.)...
Fire Roasted Florida Mangrove Snapper with Broccoli Pistou and Pickled Fresno Chiles
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla.
Cobia with Carrot Ginger Puree
Recipe courtesy of Brian Wykoff, Executive Chef, Pinehurst Resort & Country Club, Pinehurst, N.C....
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