Ingredient: fresh thyme

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Peas Three Ways

Recipe courtesy of Zouhair Bellout, Culinary Director and Executive Chef of Reynolds Lake Oconee (Greensboro, Ga.)...

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Pan-Seared Chicken Breast and Braised Chicken Legs

Recipe courtesy of Sergey Kashkin, CEC, WCEC, Executive Chef of Heritage Bay Golf & Country Club (Naples Fla.)...

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Roasted Sirloin of Beef with Thyme-Scented Mushroom-Shallot Mousseline

Recipe courtesy of Jay Christmas, CEC, AAC, Executive Chef, Mountain Brook Club (Birmingham, Ala.)...

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Pecan-Crusted Redfish

Recipe courtesy of Ben Sarrat, Executive Chef, New Orleans Country Club (New Orleans, La.)...

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Cocoa-Crusted Filet Mignon

Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club...

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Scallops and Pork Belly

Recipe courtesy of Donna Whelden, Executive Chef of North Andover Country Club...

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Carolina Corn Bisque

Recipe courtesy of Blair Cannon, CEC, WSETII, CFE, Executive Chef, Forsyth Country Club (Winston Salem, N.C.)...

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American Wagyu Striploin

Recipe courtesy of Matt O’Connor, CEC, WCMC, Director of Food, Beverage and Culinary Operations, Wee Burn Country Club (Darien, Conn.) ...

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24-Karat Carrots

Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)...

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