Ingredient: fresh bay leaves

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Gulf Grouper with Stone Crab-Sweet Corn Bisque Reduction

Recipe courtesy of Tim Recher, WCMC, CEC, AAC, HoF, Director of Culinary Operations, The Club at Mediterra (Naples, Fla.)...

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Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and “Peas and Carrots”

Recipe courtesy of Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club (Savannah, Ga.) ...

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Guinness-Braised Pork Shank

Recipe courtesy of Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef, Frenchman's Creek Beach and Country Club (Palm Beach Gardens, Fla.)...

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Porcini Veloute

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club ...

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Andouille Sausage Gumbo

Recipe courtesy of Michael Anderson, Banquet Chef, The Club at Mediterra (Naples, Fla.)...

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Rabbit Platter with Cured Rabbit

Recipe courtesy of Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

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