Ingredient: Tomato paste
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.)...
Seared Australian Wagyu Ribeye
Richard Nielsen, CEC, PCIII, Director of Culinary Operations, Audubon Country Club, Naples, Fla....
CJ’s Carrot and Black Garlic Mafaldine
Jamal Coull, Executive Chef, The Gallery & The Fresco, Detroit Athletic Club...
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....
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.)...
Red Wine Braised Short Ribs
Recipe courtesy of Daniel Weber, Executive Chef, Winter Park Racquet Club...
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