Ingredient: red onion
Herb and Parmesan-Crusted Cod
Recipe courtesy of Matthew Marrero, Jr. Sous Chef at The Apawamis Club (Rye, N.Y.)...
Forever Oceans Yellowtail Prepared Three Ways
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Fla....
Yellow Tomato Gazpacho
Recipe courtesy of Aaron Anderson, Executive Chef, Interlachen Country Club (Edina, Minn.)...
Pawley Island Lump Crab Cakes
Recipe courtesy of Michael Harlow, Executive Chef. Country Club of Paducah (Ky.)...
Iznik Cucumber Salad Borage, Watercress, Dehydrated Buttermilk, Verjus
Recipe courtesy of TJ Garrish, Executive Chef of L'Hirondelle Club of Ruxton (Towson, Md.)....
Seared Scallops Over Watermelon Gazpacho with Watermelon Feta Salad and Balsamic Reduction
Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)...
Fire-Roasted Salmon with Lime-Tequila Glaze, Warm Fruit Salsa with Plantain
Recipe courtesy of Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)...
Curly Spinach & Red Quinoa Bowl
Recipe courtesy of Timothy Rios, CEC, AAC, HGT, Executive Chef, Knollwood Club, Lake Forest, Ill....
Tomato and Pickled Blueberry Salsa
Recipe courtesy of Josef Jungwirth, Corporate Executive Chef, Sandals Resorts International....
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