Ingredient: oranges
Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad
Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind....
Marinated American Lamb Tenderloin and Blood Orange Salad
Recipe courtesy of Chef Edward Leonard, CMC, Director of Culinary Operations, The Polo Club of Boca Raton (Fla) and American Lamb Board....
Beet and Goat Cheese Mousse
Recipe courtesy of Adam Minicucci, Executive Chef, The Country Club of North America, Pinehurst, N.C....
Duck Duo
Recipe courtesy of Adam Minicucci, Executive Chef, The Country Club of North Carolina, Pinehurst, N.C....
Citrus Crab, Lobster, Mango and Avocado Tian with Cucumber Carpaccio
Recipe courtesy of Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa....
