Ingredient: vegetable stock
Bigeye Tuna
Recipe courtesy of Tim Recher, CEC, WCMC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club (Naples, Fla.)...
Coffee-Ancho-Chili-Grilled Flank Steak
Recipe courtesy of Kellen Gullatt, Executive Chef of The Lakes Country Club (Palm Desert, Calif.)...
Spring Pea Ravioli
Recipe courtesy of Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks Country Club (Fort Myers, Fla.)...
Wild Maine Scallops
Recipe courtesy of Garrett Yokoyama, Executive Chef of Palos Verdes Golf Club (Palos Verdes Estates, Calif.)...
Spice Bread-Crusted Venison and Braised Beef Cheeks
Recipe courtesy of William Rogers, CEC, CCA, WCEC, FMP, Executive Chef of Cosmos Club (Washington, DC)...
Crispy Duck Breast
Recipe courtesy of Peter Spear, WCMC, CEC, CCA, PCII, Executive Chef, MacGregor Downs Country Club (Cary, N.C.)...
Winter Braised Short Ribs
Recipe courtesy of Michael J. Shannon, CEC, Executive Chef, Somerset Club (Boston)...
Pork Shank
Recipe courtesy of Executive Chef Michael Dobias, Executive Sous Chef Parker Bunten and the White Columns Country Club (Milton, Ga.) culinary team ...
Stuffed Lamb Leg With Pistachio, Greens and Apricot
Recipe courtesy of Michael Lamping, CEC, Executive Chef, Dallas (Texas) Athletic Club...
Get the Magazine!
