Ingredient: edible flowers

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Tuna Carpaccio Niçoise

Recipe courtesy of Ian Fleischmann, Executive Clubhouse Chef, Ocean Reef Club (Key Largo, Fla.)...

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Seared Nantucket Bay Scallops

Recipe courtesy of Damien Joseph, Executive Sous Chef, Round Hill Club (Greenwich, Conn.)...

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Roasted Sweet Potato and Kale

Courtesy of Daniel Kozawick, Executive Chef, Vanderbilt CC, Naples, Fla....

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Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli

Recipe courtesy of Keith A. Coughenour, CEC, AAC, Executive Chef, Duquesne Club, Pittsburgh, Pa....

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Spring Pea Soup

Recipe courtesy of Christian Kruse, Executive Chef and Food & Beverage Director, Basin Harbor Resort, Vergennes, Vt....

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