Ingredient: Yukon gold potato

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Cocoa- and Tallow-Aged Mishima Wagyu Ribeye

Recipe courtesy of Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations, Executive Chef, Bonita Bay Club (Bonita Springs, Fla.)...

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Onion-Dusted Venison Loin

Recipe courtesy of Richard Jallet, Executive Chef, Baltimore Country Club (Baltimore, Md.)...

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Deconstructed Beef Bourguignon

Recipe courtesy of Lily Sahagun, CSC, Demi Chef, Houston Country Club...

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Duck Consommé

Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)...

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Maple Leaf Pan-Seared Duck Breast

Recipe courtesy of Anthony Capua, CECC, Executive Chef, Brentwood Country Club, Los Angeles...

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