Ingredient: fresh parsley
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.)...
Beef Tagine
Travis Clements, Executive Chef, Idle Hour Club (Macon, Ga.)...
Roasted Beet and Fig Salad
Recipe courtesy of Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar CC...
Chiles en Nogada
Recipe courtesy of Michelle Ruiz, Executive Chef of FirstService Residential, Isles of Collier Preserve (formerly Banquet Chef of Vasari Country Club in Bonita Springs, Fla.)...
Beef Tartare
Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C....
Roasted Autumn Vegetables
Recipe courtesy of Gina Digiacomo, Executive Chef, Stonewall Links, Elverson, Pa....
Blackened Redfish Succotash
Recipe courtesy of Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill....
Grilled Buffalo Tenderloin
Recipe courtesy of Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont....
Crispy Mozzarella & Summer Tomato Salad
Recipe courtesy of Rhys H. Lewis, Executive Chef, Woodstock (Va.) Inn....
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