Ingredient: jumbo carrots

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Porcini Veloute

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club ...

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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.)....

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Cobia with Carrot Ginger Puree

Recipe courtesy of Brian Wykoff, Executive Chef, Pinehurst Resort & Country Club, Pinehurst, N.C....

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