Ingredient: orange zest

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Gianduja and Citrus

Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College...

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Beet-Cured Chilean Sea Bass Crudo

Recipe courtesy of Matthew Giannetti, Executive Chef, Pelham (N.Y.) Country Club...

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Ahi Tuna Bite

Recipe courtesy of Alejandro Rivero, Sous Chef, Blackthorn Club (Jonesborough Tenn.)...

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Four Marlins Salad

Recipe courtesy of Eduardo Ruberte, Executive Chef, The Reach Resort Key West...

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White Chocolate Orange Crème Brûlée

Recipe courtesy of Johan Hamstra, Executive Pastry Chef, The Landings Golf & Athletic Club (Savannah, Ga.)...

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Watermelon Salad

Recipe courtesy of Daniel Kozawick, CEC, Executive Chef, Vanderbilt Country Club...

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Japanese Whisky Walnut Tart

Recipe courtesy of Hyewon Kwon, Executive Pastry Chef, Broken Sound Club...

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Lobster-Salmon Roulade

Recipe courtesy of Michael Shannon, CEC, Executive Chef, Somerset Club (Boston)...

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Poached Atlantic Salmon

Recipe courtesy of Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)...

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