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....