Ingredient: Whole Milk
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....
Warm Soft Ricotta Cake
Recipe courtesy of Pedro Sanchez, Executive Chef, and submitted by Lisa Carruth, Director of Catering/Member Relations Director, BraeBurn Country Club, Houston, Texas....
Vanilla Bean Arborio Rice Pudding
Recipe courtesy of Mark Mathurin, Executive Chef, Nashawtuc Country Club, Concord, Mass....
Potato Napoleon
This tasty deconstructed savory fruit salad uses the saltiness of potatoes for a light but satisfying meal....
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