Ingredient: salt
“Steak-osaurus” with Chimichurri
Recipe courtesy of Jon Hearnsberger, Executive Chef, The Bridges at Rancho Santa Fe, Rancho Santa Fe, Calif. (Chimichurri recipe from Executive Sous Chef Jose Gonzales.)...
Barbecue Rub & Bourbon Barbecue Sauce
Recipe courtesy of Jose Zavala, Executive Chef, Chattahoochie Country Club, Gainesville, Ga....
Corn & Crab Tamale
Recipe courtesy of Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich....
Sticky Lamb Ribs, Braised Collards, Spicy Red Pepper Relish
Recipe Courtesy of TJ Garrish, Chef De Cuisne/ Executive Sous Chef, Elkridge Club (Baltimore, Md.)...
Caramelized Cape Cod Sea Scallops
Recipe courtesy of Anthony Rebeni, Executive Chef, Vineyard Golf Club, Edgartown, Mass....
Pan-roasted, Prosciutto-wrapped Cape Cod Codfish
Recipe courtesy of Anthony Rebeni, Executive Chef, Vineyard Golf Club, Edgartown, Mass....
Pacific Sea Bass with Peas and Carrots
Recipe courtesy of Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club....
Red Sun Farms Chilled Tomato Consommé
Recipe courtesy of Jason Hall, CMC, Executive Chef, Myers Park Country Club, Charlotte, N.C....
Chilled Summer Corn Soup
Recipe courtesy of Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y....
