Ingredient: half and half
Truffle Torte, Hazelnut, Chamomile and Raspberry
Recipe courtesy of Yascha Becker, Pastry Chef, Hilton Sandestin Beach Golf Resort & Spa, Miramar Beach, Fla....
Black Grouper Saltimbocca with Prosciutto, Winter Squash, Fine Herbs Potato, Olive Tapenade and Marsala
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla....
Pan Seared New Bedford Scallops
Recipe courtesy of Anthony Capua, CSC, Executive Sous Chef of Fiddlesticks Country Club, Fort Myers, Fla....
Sausage and Fennel Stuffing
Recipe courtesy of Anthony Castaldo, General Manager/COO, Metedeconk National Golf Club, Jackson, N.J....
Candy Cane Martini
Recipe courtesy of Zach Tyson, Assistant General Manager, and Dustin Fuhrman, Beverage Manager, Hillcrest Country Club, Lincoln, Neb....
“Peas & Carrots” Spring Pea Vichyssoise & Chilled Carrot Soup
Recipe courtesy of Kaui Stryhn, Executive Chef, The Commonwealth Club, Richmond, Va....
Get the Magazine!
