Ingredient: red onions

View Recipe

Coriander-Seared Chilean Seabass with Vidalia Onion Soubise, Tabbouleh Cous Cous, Chive Oil, Tangerine-Infused Local Carrot and Micro Radish Salad

Recipe courtesy of Devin Brunelli, Chef de Cuisine, Forsyth CC, Winston-Salem, N.C.
...

View Recipe

Falafel

Recipe submitted by Victor Alvarez, Executive Chef, L'Hirondelle Club of Ruxton (Md.)...

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

Get the Magazine!

Club + Resort Chef

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.