Ingredient: extra virgin olive oil

Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad

Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind....

EYC Bouillabaisse

Recipe courtesy of Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club

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Fresh Grouper with Sweet Savory Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Recipe courtesy of Thomas Pepka, Executive Chef, Illini Country Club, Springfield, Ill. ...

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.)...