Ingredient: Tomato paste

Korean BBQ Beef Brisket

Recipe courtesy of Seth Arnold, Executive Chef, West Chester (Pa.) Golf & Country Club...

Halibut en Papillote

Recipe courtesy of Trae Shriner, Sous Chef, Houston Country Club...

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.)....