Ingredient: vegetable stock
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.)...
Fresh Grouper with Sweet Savory Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Recipe courtesy of Thomas Pepka, Executive Chef, Illini Country Club, Springfield, Ill. ...
Beef Tartare
Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C....
Grilled Sumac Salmon with Butternut Squash Red Curry Sauce
Recipe courtesy of Diane Allen-Baines, Executive Chef, The Farms Golf Club, Rancho Santa Fe, Calif....
Red Sun Farms Chilled Tomato Consommé
Recipe courtesy of Jason Hall, CMC, formerly Executive Chef, Myers Park Country Club, Charlotte, N.C....
Grilled Charmoula Marinated Red Sun Farms Eggplant
Recipe courtesy of Jason Hall, CMC, Executive Chef, Myers Park Country Club, Charlotte, N.C....
Grilled Roasted Heirloom Beet Salad
Recipe courtesy of Michael Lannon, Executive Chef, Naperville Country Club, Naperville, Ill....
Get the Magazine!
