Ingredient: Tomato paste
Herb and Parmesan-Crusted Cod
Recipe courtesy of Matthew Marrero, Jr. Sous Chef at The Apawamis Club (Rye, N.Y.)...
Duck Consommé
Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...
Oxtail Consommé
Recipe courtesy of Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, Executive Chef, Country Club of Maryland...
Olive Oil & Butter Poached Lobster Tail
Samantha Cavaciuti, Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla....
Basil Crusted Australian Lamb Rack with Braised Lamb Tortelloni
Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga....
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....
Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau
Recipe courtesy of Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)....
Red Wine Braise Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising Jus
Recipe courtesy of Tim Recher CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club, Naples, Fla....
Duck Two Ways
Recipe courtesy of Gabriel Maldonado, CEC, CCA, Executive Chef, The Gasparilla Inn & Club in Boca Grande, Fla....
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