Ingredient: salt and pepper

Duck Two Ways

Recipe courtesy of Gabriel Maldonado, CEC, CCA, Executive Chef, The Gasparilla Inn & Club in Boca Grande, Fla....

Maple-Roasted Salmon Salad

Recipe courtesy of Richard Kunsch, Executive Chef, The Haven Country Club, Boylston, Mass....

Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree

Recipe courtesy of Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club...

Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad

Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind....

General Tso Tacos

Recipe courtesy of Brandon Pomerson, Executive Sous Chef, Elkridge Club (Baltimore, Md.)
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Maple Leaf Pan Seared Duck Breast with Heirloom Carrot Variations, Parisienne Potatoes, Blackberry Gastrique, and Petit Carrot Tops

Recipe courtesy of Anthony J. Capua IV, Executive Chef of Sycamore Hills Golf Club...

Roasted Gorgonzola Stuffed Sweet Onions

Recipe courtesy of Duane Keller, Executive Chef of Belle Haven Country Club....

Roast Chicken

Recipe courtesy of Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich....

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.)...