Ingredient: yuzu juice

View Recipe

Yogurt Mousse

Recipe courtesy of Jennie Miller, Pastry Chef, Union League Club of Chicago...

View Recipe

Lightly Smoked Prime Dry-Aged Strip Loin

Yafreicy Rodriguez, Banquet Chef, Cosmos Club (Washington, D.C.)...

View Recipe

Tiradito Verde

Recipe courtesy of Daniel Montano, CEC, Executive Chef, Mizner Country Club...

View Recipe

White Chocolate Orange Crème Brûlée

Recipe courtesy of Johan Hamstra, Executive Pastry Chef, The Landings Golf & Athletic Club (Savannah, Ga.)...

View Recipe

Scallop Crudo

Recipe courtesy of Alexander Isidron CEC, Executive Sous Chef, Quail West Country Club...

View Recipe

Crispy-Skinned Salmon

Recipe courtesy of Jeremy Leinen, CEC, Executive Chef, The Country Club of Rochester (N.Y.)...

View Recipe

Cast-Iron Seared Crab Cake

Recipe courtesy of Matthew Gilbert, Executive Chef of Medinah (Ill.) Country Club ...

View Recipe

Dungeness Crab

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

View Recipe

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....

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

Get the Magazine!

Club + Resort Chef

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.