Ingredient: cumin
Boursin and Chicken Tinga Relleno
Recipe courtesy of Robert Meitzer, CEC, AAC, Executive Chef, Forest Lake Club (Columbia, S.C.)....
River Club Trout
Recipe courtesy of Jos van Hengel, Executive Chef, The River Club Kansas City (Mo.)...
Tempura Fried Soft-Shell Crab
Recipe courtesy of Daniel Montano, CEC, Executive Chef, Berkshire Country Club (Reading, Pa.)...
Winter Squash Vichyssoise
Recipe courtesy of Ryan Daniels, Executive Chef of Fiddlesticks Country Club (Fort Myers, Fla.)...
Honey-Lavender Duck Breast
Recipe courtesy of Joe Gianzero, Executive Sous Chef, The Sanctuary Golf Club...
Atlantic Halibut with Chickpea Puree, Pea Salad and Lime Dressing
Recipe courtesy of Michael Ruggiero, CEC, Executive Chef, GlenArbor Golf Club, Bedford, N.Y....
Yogurt Marinated Australian Lamb Tenderloin
Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)...
Middle Eastern Australian Lamb Kofta Kabob with Cucumber-Yogurt Raita
Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla....
True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder
Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...
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