Ingredient: orange

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Beet- and Horseradish-Cured Gravlax

Recipe courtesy of Elijah Pullet, CCC, Executive Chef of Northmoor Country Club (Highlands Park, Ill.)...

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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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Duo of Ahi Tuna

Recipe courtesy of Seth Shipley, CEC, CCA, Executive Chef, Belle Meade Country Club (Nashville)...

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Grilled Octopus Brochette

Recipe courtesy of Thomas Connell, Executive Chef, The Club at Admirals Cove (Jupiter, Fla.)...

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Caramelized Fig and Ricotta Crostini

Recipe courtesy of Gabriel DiLorenzo, Executive Chef, The Bedens Brook Club (Skillman, N.J.)...

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Dungeness Crab

Recipe courtesy of Anthony Capua, Executive Chef, Brentwood Country Club (Los Angeles)...

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River Club Trout

Recipe courtesy of Jos van Hengel, Executive Chef, The River Club Kansas City (Mo.)...

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Duck Consommé

Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...

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Vegan Pappardelle With Carrot Miso Sauce and Mint Gremolata

Recipe courtesy of Samantha Cavaciuti, Director of Culinary Operations/Executive Chef, Polo Club of Boca Raton, Fla....

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