Ingredient: veal stock

Black Bean Medallion with Red Pepper Coulis and Shallot Confit

Recipe courtesy of Morgan Heneghan, CCC, Sous Chef, Royal Oaks Country Club, Houston, Texas...

Red Wine-Braised Pork Cheeks

Recipe courtesy of Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala....

“The Flavors of Pot Roast”

Recipe courtesy of John Michael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga....