Ingredient: Pernod

Lobster-Salmon Roulade

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

Bigeye Tuna

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

Octopus Carpaccio

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

Butter-Baked Turbot

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

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....