Ingredient: Whole Milk

Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree

Recipe courtesy of Matthew Blazey, Executive Chef, Lexington (Ky.) Country Club...

Chocolate Sphere

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

...

Chocolate and Toffee Dome, Amarena Cherries, Sugar Crown

Recipe courtesy of Pedro Sanchez, CEC, Executive Chef of BraeBurn Country Club, Houston, Texas...

Lemon Tart with Lemon Curd and Lemon Cremeaux

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

Rappahannock Crab Sandwich

Recipe courtesy of Kenneth Williams, Executive Chef, Indian Creek Yacht & Country Club, Kilmarnock, Va....

Brown Butter Scallops with Berbere Cashew Cream, Pickled Shitake, Charred Scallion Oil and Cashew Crumble

Recipe courtesy of Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club Recipe by Domonique Morsello, Executive Sous Chef, Grosse Pointe (Mich.) Yacht Club...

Eggplant Cannellini

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

Club Oysters

Recipe courtesy of Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La....

Fried Oysters On the Half-Shell

Recipe courtesy of Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La....