Ingredient: demi-glace

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Prosciutto-Wrapped Pork Tenderloin With Leek Ash Mosaic

Recipe courtesy of Lance Cook, WCMC, MWMCS, CEC, CCA, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.)...

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Grilled Lamb Lollipops

Recipe courtesy of Dowayne Kenton, Chef De Partie, Whitetail Club...

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Foie Gras French Toast

Recipe Courtesy of Jeffrey S. Kolbas, Executive Chef, Wanakah Country Club, Hamburg, N.Y....

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Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom Ragout

Recipe courtesy of Bill Justus, Executive Chef, Boar’s Head Inn, Charlottesville, Va....

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Chef’s Roasted Chicken

Recipe courtesy of Edward Leonard, CMC, Director of Culinary Operations, Fresh Meadow Country Club...

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Grilled Buffalo Tenderloin

Recipe courtesy of Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont....

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