Ingredient: Red wine

Korean BBQ Beef Brisket

Recipe courtesy of Seth Arnold, Executive Chef, West Chester (Pa.) Golf & Country Club...

Oxtail Consommé

Recipe courtesy of Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, Executive Chef, Country Club of Maryland...

Basil Crusted Australian Lamb Rack with Braised Lamb Tortelloni

Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga....

Herb Butter Roasted Rack of Australian Lamb with Lamb Jus

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

Australian Lamb Loin stuffed with Pistachio-Shallot Farce

Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla....

True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder

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

Maple Leaf Pan-Seared Duck Breast

Recipe courtesy of Anthony Capua, CECC, Executive Chef, Brentwood Country Club, Los Angeles...

Deconstructed Paella

Recipe courtesy of Keith Armstrong, Executive Chef, The Country Club of Virginia, Richmond, Va....

Grilled Buffalo Tenderloin

Recipe courtesy of Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont....