Ingredient: white wine

EYC Bouillabaisse

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

...

Artichoke Hummus

Recipe courtesy of Michael Ponzio, Executive Chef, Union League Club of Chicago

...

Flaxseed Fennel-Crusted Sea Scallop with sautéed spinach, chervil-lemon sauce, crispy bacon

Recipe courtesy of Marvin Herrera, Executive Chef, Augusta (Ga.) Country Club...

Pan-roasted, Prosciutto-wrapped Cape Cod Codfish

Recipe courtesy of Anthony Rebeni, Executive Chef, Vineyard Golf Club, Edgartown, Mass....

Pan-Seared Day-Boat Diver Scallops

Recipe courtesy of Ben Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

Rabbit Platter with Cured Rabbit

Recipe courtesy of Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

Seafood Bouillabaisse

Recipe courtesy of Keith Armstrong, Executive Chef, The Country Club of Virginia, Richmond, Va....

Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom Ragout

Recipe courtesy of Bill Justus, Executive Chef, Boar’s Head Inn, Charlottesville, Va....

Eggplant Cannellini

Recipe courtesy of Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton, Boca Raton, Fla....