Ingredient: extra virgin olive oil

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Caramelized Fig and Ricotta Crostini

Recipe courtesy of Gabriel DiLorenzo, Executive Chef, The Bedens Brook Club (Skillman, N.J.)...

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Bigeye Tuna

Recipe courtesy of Tim Recher, CEC, WCMC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club (Naples, Fla.)...

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Signature Crab Cake

Recipe courtesy of Graeme Blair, Executive Chef, Newport Beach (Calif.) Country Club...

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Applewood-Bacon-Wrapped Scallops

Recipe courtesy of Matt Parrilli, Executive Chef, International Country Club (Fairfax, Va.)...

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Octopus Carpaccio

Recipe courtesy of Robert Goodhue, Executive Chef of Hunters Run Country Club (Boynton Beach, Fla.)...

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Warm Maine Lobster With Truffled Peruvian Potatoes

Recipe courtesy of Michael Weisshaupt, Executive Chef, Fiddler's Elbow (Bedminster Township, N.J.)...

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Heirloom Tomato and Burrata Salad

Recipe courtesy of James Campolieto, CC, Executive Chef, Cobblestone Creek Country Club (Victor, N.Y.)...

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Tagliatelle alla Bolognese

Recipe courtesy of Justin Melnick, Executive Chef/Director of Food and Beverage of Pittsburgh Field Club...

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Wild Mushroom and Chevre Raviolini

Recipe courtesy of Paul Liptak, Executive Chef, Belleair (Fla.) Country Club...

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