Ingredient: Egg Yolks

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Squid Ink Pasta alla Chitarra

Recipe courtesy of Ailee Apac, CEC, Restaurant Chef, Cosmos Club (Washington, D.C.)...

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Spiral Pasta with Porcini Filling

Lance S. Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, WSET II, Director of Culinary, Forsyth Country Club, Winston-Salem, N.C....

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Bacon-Wrapped Pork Tenderloin

Recipe courtesy of Brandon Mooney, Executive Chef, Amarillo Country Club (Amarillo, Texas)...

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Vanilla Mousse with Blueberry and Lime Olive Oil Cream

Recipe courtesy of Executive Pastry Chef James Satterwhite...

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Poached Apple

Recipe courtesy of Joffrey Villa, Pastry Chef of Saint Louis Club (St. Louis, Mo.)...

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Tropical Summer Verrine

Recipe courtesy of May Hamoda, Executive Pastry Chef, Congressional Country Club (Bethesda, Md.)...

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Blackberry Chocolate Chip Ice Cream

Recipe courtesy of Mauricio Yáñez, Executive Sous Chef, Crazy Mountain Ranch (Livingston, Mont.)...

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Honey Walnut Shrimp Mousseline

Recipe courtesy of Brittany Seymour, Executive Sous Chef, The Country Club (Brookline, Mass.) ...

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Foie Crème Brûlée

Recipe courtesy of Jeffrey Dixon, Banquet Chef, Naples Yacht Club (Naples, Fla.)...

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