Ingredient: fresh thyme

Olive Oil & Butter Poached Lobster Tail

Samantha Cavaciuti, Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla....

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....