Ingredient: Heavy Cream

Char-Grilled Venison Loin

Recipe courtesy of Christopher Harris, Sous Chef, The Berkshire Country Club, Reading, Pa. ...

Seared Ahi Tuna and “Noodle Casserole”

Recipe courtesy of Roel Smith, Executive Chef, Cascade Hills Country Club, Grand Rapids, Mich....

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....

Yogurt Marinated Australian Lamb Tenderloin

Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)...

Herb Butter Roasted Rack of Australian Lamb with Lamb Jus

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

Australian Lamb Loin stuffed with Pistachio-Shallot Farce

Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla....

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.)....

Red Wine Braise Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising Jus

Recipe courtesy of Tim Recher CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club, Naples, Fla....

Belgian Chocolate Masterpiece

Recipe courtesy of Natasha Capper, CEPC, Executive Pastry Chef of Piedmont Driving Club, Atlanta, Ga....