Ingredient: veal stock
Oxtail Consommé
Recipe courtesy of Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, Executive Chef, Country Club of Maryland...
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....
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....
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....
Get the Magazine!
