Ingredient: Tomato paste
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-Braised Short Rib Tomahawk
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....
Lemongrass and Cilantro Poussin Poulet Rouge Heritage Chicken with Tamarind Chili Glaze
Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnatti, Ohio)...
General Tso Tacos
Alaskan Halibut with Curry Green Lentils, Charred Broccolini and Romesco Sauce
Recipe courtesy of Chris Chun, Executive Chef of Mesa Verde Country Club (Costa Mesa, Calif.)...
Black Grouper Saltimbocca
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club, Fort Myers, Fla....
Sous-Vide Mole Venison Cheeks
Recipe courtesy of Justin Mooney, Executive Chef, Mountain Brook Club, Birmingham, Ala....
Red Sun Farms Chilled Tomato Consommé
Recipe courtesy of Jason Hall, CMC, formerly Executive Chef, Myers Park Country Club, Charlotte, N.C....
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