Ingredient: fresh thyme
Aussie Lamb “Rack and Roll” with a Truffled Pea Purée
Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef, The Club at Pasadera, Monterey, Calif....
Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau
Recipe courtesy of Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)....
Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree
Recipe courtesy of Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club...
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. ...
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....
Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom Ragout
Recipe courtesy of Bill Justus, Executive Chef, Boar’s Head Inn, Charlottesville, Va....
Ninja Burger
Recipe courtesy of Chef Clive Berkman, Garden Court Hotel, Palo Alto, Calif....
Pork Loin Stuffed with Spinach and Mission Figs
Recipe courtesy of Chuck Mahoney, CEC, Executive Chef, Eagle Creek Country Club, Naples, Fla....
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