Ingredient: Pernod

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....

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

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