Ingredient: hazelnuts

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Gianduja and Citrus

Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College...

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Foie Crème Brûlée

Recipe courtesy of Jeffrey Dixon, Banquet Chef, Naples Yacht Club (Naples, Fla.)...

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Sunflower Seed-Crusted Scallops

Recipe courtesy of TJ Garrish, CEC, Executive Chef, L'hirondelle Club (Ruxton, Md.)...

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Dessert Plate

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Hazelnut Tuna with fingerling potatoes and mussel stew

Recipe courtesy of Greg Volle, Executive Chef, Country Club of Roswell (Ga.)...

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