Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
Ingredient: minced garlic
Herb and Parmesan-Crusted Cod
Recipe courtesy of Matthew Marrero, Jr. Sous Chef at The Apawamis Club (Rye, N.Y.)...
Tea-Smoked Duck Breast
Recipe courtesy of Devin Kemp, Executive Chef, The Club at Old Hawthorne, Columbia, Mo. ...
Seared Ahi Tuna and “Noodle Casserole”
Recipe courtesy of Roel Smith, Executive Chef, Cascade Hills Country Club, Grand Rapids, Mich....
African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, Houston, Texas...
Alaskan Halibut with Curry Green Lentils, Charred Broccolini and Romesco Sauce
Recipe courtesy of Chris Chun, Executive Chef of Mesa Verde Country Club (Costa Mesa, Calif.)...
Barbecue Rub & Bourbon Barbecue Sauce
Recipe courtesy of Jose Zavala, Executive Chef, Chattahoochie Country Club, Gainesville, Ga....
Tomato and Pickled Blueberry Salsa
Recipe courtesy of Josef Jungwirth, Corporate Executive Chef, Sandals Resorts International....
Grilled “Kimcheese”
Recipe courtesy of Douglas Anderson, Executive Chef, the Four Seasons Washington D.C....
Get the Magazine!
