Ingredient: lemon zest
Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree
Recipe courtesy of Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club...
Miso Roast Salmon with Sesame Pressed Cured Cucumbers & Smoked Char Roe
Lemon Tart with Lemon Curd and Lemon Cremeaux
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club (Naples, Fla.)...
Rappahannock Crab Sandwich
Recipe courtesy of Kenneth Williams, Executive Chef, Indian Creek Yacht & Country Club, Kilmarnock, Va....
Sous-Vide Herb Butter Leeks
Recipe courtesy of Josh Becker, Executive Chef, Cherry Creek Country Club, Denver, Colo....
Watermelon Poached Pear
Recipe courtesy of Danielle Waterman, Line Cook, Kelly Greens Golf & Country Club...
Brown Butter Scallops with Berbere Cashew Cream, Pickled Shitake, Charred Scallion Oil and Cashew Crumble
Recipe courtesy of Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club Recipe by Domonique Morsello, Executive Sous Chef, Grosse Pointe (Mich.) Yacht Club...
Strawberry Ahi Salad
Recipe courtesy of Troy Tolbert, Executive Chef, San Luis Obispo (Calif.) CC....
Vitello Tonnato
Recipe courtesy of Chef Mauro Zanusso, Jové Kitchen & Bar at the Four Seasons Resort Palm Beach (Fla.)...
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