Ingredient: pink peppercorns

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Corn and Kale Empanada with Charred Honeynut Squash

Recipe courtesy of Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.)...

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Dill and Fennel Olive Oil Cracker

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club (Los Angeles)...

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Beef Carpaccio Chip

Recipe courtesy of Lily Sahagun, CSC, Sous Chef, Houston Country Club...

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Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon

Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...

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