Ingredient: Pernod

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Salmon Belly Lox and Neufchâtel Terrine

Recipe courtesy of Eric Yeager, CEC, AAC, MSIHM, Executive Chef, Cedar Point Club (Suffolk, Va.)...

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Lobster-Salmon Roulade

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

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Bigeye Tuna

Recipe courtesy of Tim Recher, CEC, WCMC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club (Naples, Fla.)...

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Octopus Carpaccio

Recipe courtesy of Robert Goodhue, Executive Chef of Hunters Run Country Club (Boynton Beach, Fla.)...

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Butter-Baked Turbot

Recipe courtesy of Derin Moore, CMC, Director of Culinary Operations, Grey Oaks Country Club...

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Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

Recipe courtesy of Shelley Cooper, Executive Chef, Dancing Bear Lodge and Apalachian Bistro, Townsend, Tenn....

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Dill Cream, Brioche Toast, Egg Yolk and Paddle Fish Caviar

Recipe courtesy of Simon Lewis, Executive Chef, The Riviera Country Club, Pacific Palisades, Calif....

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