Ingredient: coriander

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Scallop and Lobster Roulade

Recipe courtesy of Kevin Silk, Executive Chef, Savannah (Ga.) Yacht Club...

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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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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....

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Honey-Lavender Duck Breast

Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...

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Moroccan Spiced Australian Lamb Sirloin

Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga....

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Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

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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....

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Pork & Beans

Recipe courtesy of Ben Simpkins, CEC, CCA, AAC, Executive Chef of The Dunes Golf & Beach Club (Myrtle Beach, S.C.)...

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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.
...

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