Ingredient: water
Herb Butter Roasted Rack of Australian Lamb with Lamb Jus
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...
Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables
Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...
Middle Eastern Australian Lamb Kofta Kabob (India) Cucumber-Yogurt Raita
Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla....
Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, Lamb Reduction
Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...
Belgian Chocolate Masterpiece
Recipe courtesy of Natasha Capper, CEPC, Executive Pastry Chef of Piedmont Driving Club, Atlanta, Ga....
Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations with Bonita Bay Club, Bonita Springs, Fla....
Grilled Filet with Creamed Spinach, Truffle Whipped Potatoes, Pickled Tomatoes and Maytag Bleu Cheese
Crab Avocado Charlotte with Meyer Lemon Pearls and Sourdough Crumble
Recipe Courtesy of Colin Moody, CEC, PCII, Executive Chef, The Club at Pasadera, Monterey, Calif....
Black Bean Medallion with Red Pepper Coulis and Shallot Confit
Recipe courtesy of Morgan Heneghan, CCC, Sous Chef, Royal Oaks Country Club, Houston, Texas...
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