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....
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...
