Ingredient: thyme
Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and “Peas and Carrots”
Recipe courtesy of Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club (Savannah, Ga.) ...
Key West Pink Shrimp and Asiago Gnocchi
Recipe courtesy of Vincent Capua, CCC, Executive Chef, Heritage Bay Golf & Country Club (Naples, Fla.)...
Lamb Loin and Spinach Roulade
Recipe courtesy of Jansen Plastina, Executive Sous Chef, The Patterson Club (Fairfield, Conn.)...
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.)...
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