Ingredient: vegetable stock
Herb and Parmesan-Crusted Cod
Recipe courtesy of Matthew Marrero, Jr. Sous Chef at The Apawamis Club (Rye, N.Y.)...
Vegan Pappardelle with Carrot Miso Sauce + Mint Gremolata
Recipe courtesy of Samantha Cavaciuti, Director of Culinary Operations/Executive Chef, Polo Club of Boca Raton, Fla....
Aussie Lamb “Rack and Roll” with a Truffled Pea Purée
Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef, The Club at Pasadera, Monterey, Calif....
Prosciutto Wrapped Australian Lamb Sirloin
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....
Middle Eastern Australian Lamb Kofta Kabob with Cucumber-Yogurt Raita
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.)....
Black Bean Medallion with Red Pepper Coulis and Shallot Confit
Recipe courtesy of Morgan Heneghan, CCC, Sous Chef, Royal Oaks Country Club, Houston, Texas...
Pork & Beans
Recipe courtesy of Ben Simpkins, CEC, CCA, AAC, Executive Chef of The Dunes Golf & Beach Club (Myrtle Beach, S.C.)...
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