Ingredient: extra virgin olive oil
Coriander Crusted Golden Tilefish │ Carolina Gold Rice and Sea Island Pea Pilaf │ Glazed Vegetables │ Pickled Shallots and Carrot Tops │ Romesco Sauce │ Fennel Crisp
Recipe courtesy of Executive Chef Peter Spear, CEC, CCA, WCEC, PCII and Sous Chef Garrett Bailey of Orangeburg (S.C.) Country Club....
Beef Tartare
Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C....
CCD’s Roasted Tomatoes
Recipe courtesy of Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
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Maine Lobster Fricassee with Five Farms Apple and Calvados Sauce
Recipe courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club
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Fire-Roasted Salmon with Lime-Tequila Glaze, Warm Fruit Salsa with Plantain
Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)...
Poached California Halibut
Recipe courtesy of Thayer Johnson, Executive Chef, Orinda Country Club, Orinda, Calif....
Grilled Sumac Salmon with Butternut Squash Red Curry Sauce
Recipe courtesy of Diane Allen-Baines, Executive Chef, The Farms Golf Club, Rancho Santa Fe, Calif....
Salmon with Cucumber and Feta Salsa
Recipe courtesy of Jose Zavala, Executive Chef, Chattahoochie Country Club, Gainesville, Ga....
