Ingredient: vegetable stock

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...

Lobster and Burrata

Recipe courtesy of Ron Calafell, Executive Chef, Rockrimmon Country Club (Stamford, Conn.)...

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 and 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

Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
...

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....