Ingredient: thyme
Oaxacan-Inspired Ora King Salmon
Dylan Hallas, Executive Chef at The Club at 3 Creek in Jackson, Wy....
Seared Australian Wagyu Ribeye
Richard Nielsen, CEC, PCIII, Director of Culinary Operations, Audubon Country Club, Naples, Fla....
Squid Ink Pasta alla Chitarra
Recipe courtesy of Ailee Apac, CEC, Restaurant Chef, Cosmos Club (Washington, D.C.)...
Spiral Pasta with Porcini Filling
Lance S. Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, WSET II, Director of Culinary, Forsyth Country Club, Winston-Salem, N.C....
Black Bass Duo
Recipe courtesy of Adam Deviney, Director of Culinary and Hospitality, The Country Club of North Carolina (Pinehurst, N.C.)...
Wild Mexican Grouper
Recipe courtesy of Garrett Yokoyama, Executive Chef, Palos Verdes Golf Club (Palos Verdes Estates, Calif.)...
Tomato Leche de Tigre
Juan Carlos Landazuri, Executive Chef of Bedford Golf and Tennis Club in Bedford, N.Y....
Guinness-Braised Pork Shank
Recipe courtesy of Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef, Frenchman's Creek Beach and Country Club (Palm Beach Gardens, Fla.)...
Southwest Florida Pompano
Recipe courtesy of Christopher Robertson, Executive Chef, Carillon Miami Wellness Resort (Miami Beach, Fla.)...
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