Ingredient: extra virgin olive oil

Artichoke Hummus

Recipe courtesy of Michael Ponzio, Executive Chef, Union League Club of Chicago

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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....