Ingredient: water

Maple Leaf Pan Seared Duck Breast with Heirloom Carrot Variations, Parisienne Potatoes, Blackberry Gastrique, and Petit Carrot Tops

Recipe courtesy of Anthony J. Capua IV, Executive Chef of Sycamore Hills Golf Club...

Thyme Collins

Recipe courtesy of Lawrence McFadden, CMC, General Manager/COO, Union Club, Cleveland, Ohio...

Spiced Duck Breast

Recipe Courtesy of Robert Mancuso, CMC,  Executive Chef, Bohemian Club, San Francisco...

GGS Lobster Stack with Lotus Chip, Yuzu Vinaigrette, and Pickled Daikon

Recipe courtesy of Lance Cook, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club, Palm Coast, Fla....

EYC Bouillabaisse

Recipe courtesy of Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club

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Wicked Apple

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla....

Coriander Crusted Golden Tilefish │ Carolina Gold Rice and Sea Island Pea Pilaf │ Glazed Vegetables │ Pickled Shallots and Carrot Tops │ Romesco Sauce │ Fennel Crisp

Recipe courtesy of Executive Chef Peter Spear, CEC, CCA, WCEC, PCII and Sous Chef Garrett Bailey of Orangeburg (S.C.) Country Club....

Beef Tartare

Recipe courtesy of Scott Craig, Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C....

Coconut Shrimp with Pawpaw Yuzu Coulis

Recipe Courtesy of Richard Jallet, Executive Chef, Baltimore (Md.) Country Club...