The latest from GK.
Assiette of chilled sea scallop crudo four ways
Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA
truffle macaron
Recipe by Shaun Christopher Lewis, Executive Chef/Assistant General Manager at Liberty National Golf Club, New Jersey, USA
key lime panna cotta
Recipe by Callie Meyer, Executive Pastry Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA
CRISPY SKIN MAPLE LEAF DUCK
Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizner Country Club, Delray Beach, Florida, USA
holiday in the hamptons
Recipe by Hailey Clower, Mixologist at Sebonack Golf Club, Southampton, New York USA
scott haegele
Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA
