Ingredient: Egg Yolks
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....
Strawberry Key Lime Pie
Recipe courtesy of Richard Lasher, Pastry Chef, and Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club...
Beef Tartare
Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C....
Chocolate and Toffee Dome, Amarena Cherries, Sugar Crown
Recipe courtesy of Pedro Sanchez, CEC, Executive Chef of BraeBurn Country Club, Houston, Texas...
Tenderloin of Beef “Chesapeake Style”
Recipe courtesy of Bill Justus, Executive Chef, The Boar’s Head, Charlottesville, Va....
Sweet Potato Cannoli
Recipe courtesy of Jon Maley, Executive Chef, The University of Washington Club, Seattle, Wash....
Lobster Cannelloni
Recipe courtesy of Tim Pervizi, Executive Chef, Huntingdon Valley (Pa.) Country Club...
Island Taro and Crab Cake Benedict
Recipe courtesy of Chef Ryan Scott, Aulani Resort....
