Ingredient: kosher salt

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Orange Ginger Duck

Recipe courtesy of Aaron Ruble, Sous Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.)...

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Red Wine-Braised Octopus

Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)...

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Foie Gras Torchon

Recipe courtesy of Alexander Isidron, Executive Sous Chef, Quail West Country Club (Naples, Fla.)...

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Tropical Mousse

Recipe courtesy of Laura Herman, Pastry Chef, Shoreacres (Lake Bluff, Ill.)...

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Butter-Poached Crab

Recipe courtesy of Jason Wellnitz, Executive Chef, Bavarian Inn Lodge & Conference Center (Frankenmuth, Mich.)...

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Roasted Sweet Potato and Kale With Vanilla Bean Vinaigrette

Recipe courtesy of Daniel Kozawick, Executive Chef, Vanderbilt CC (Naples, Fla.)...

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Chocolate Turtle Mousse

Recipe courtesy of Laura Herman, Pastry Chef, Shoreacres (Lake Bluff, Ill.)...

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Korean Barbecue Lamb Ribs With House-Made Kimchi

Recipe courtesy of TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton (Towson, Md.)...

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Forever Oceans Yellowtail Prepared Three Ways

Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla....

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