Ingredient: ice-cold water
Tempura-Fried Cauliflower
Recipe courtesy of Chelsea Ballard, Chef de Cuisine, Sea Pines Country Club (Hilton Head Island, S.C.) “Ode to my first mentor, Chef Kathleen Blake, this herb...
Mushroom and Leek Tart
Recipe courtesy of Kat Arredondo, Pastry Chef, Greystone Golf & Country Club (Birmingham, Ala.)...
Tuna Avocado Salad
Recipe courtesy of Michael Couzelis, Executive Chef, The Arbutus Club, Vancouver, B.C., Canada...
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