Ingredient: water

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Summer Lyonnaise Salad

Recipe courtesy of Seth Arnold, AM Sous Chef, Bear Creek Mountain Resort (Macungie, Pa.)....

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Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and “Peas and Carrots”

Recipe courtesy of Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club (Savannah, Ga.) ...

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Lamb Loin and Spinach Roulade

Recipe courtesy of Jansen Plastina, Executive Sous Chef, The Patterson Club (Fairfield, Conn.)...

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Beef Tagine

Travis Clements, Executive Chef, Idle Hour Club (Macon, Ga.)...

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Great Lakes Walleye

Recipe courtesy of Logan Christensen, CEC, Executive Chef, Edina Country Club (Edina, Minn.)...

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Gianduja and Citrus

Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College...

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Warm Atlantic Lobster

Recipe courtesy of Xavier Santiago, Executive Chef, The Lodge & Club Ponte Vedra Beach, Ponte Vedra Beach, Fla....

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Vietnamese Braised Short Rib

Elijah Pulley, CEC, Executive Chef, Saddle & Cycle Club (Chicago)...

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Spiral Pasta with Porcini Filling

Lance S. Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, WSET II, Director of Culinary, Forsyth Country Club, Winston-Salem, N.C....

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