Recipes.
SCALLOP CRUDO WITH SOUR APPLE CONSUME, FENNEL, APPLE, RADISH AND HORSERADISH OIL
Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
GINGER BOUILLABAISSE AND ROYAL REDS
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
DUNGENESS CRAB SALAD
Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA
WOOD ROASTED REMEMBRANCE FARM BADGER FLAME BEETS
Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
lobsters and cucumbers
Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD WITH WHIPPED RICOTTA, ZHOUG, AND POMEGRANATE
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA
DEVILED EGGS WITH CRISPY LEEKS AND CANDIED BACON
Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS
Recipe by Scott Haegele, Director of Clubhouse Operations at Royal Poinciana Golf Club, Naples, Florida, USA
Crispy skin maple leaf duck
Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizer Country Club, Delray Beach, Florida, USA
TRUFFLE MACARON
Recipe by Shaun Christopher Lewis, Executive Chef/Assistant General Manager at Liberty National Golf Club, New Jersey, USA
KEY WEST PINK SHRIMP VOL-AU-VENT
Recipe by Christopher Park, Executive Chef at Wycliffe Golf and Country Club, Wellington, Florida, USA
duo of duck
Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
EMPANADAS MENDOCINAS
Recipe by Ricardo Motto, Executive Chef and Francis Mallmann, Ambassador at The Garzon Club, Maldonado, Uruguay
PEACH, BERRY AND BURATTA SALAD WITH PISTACHIO BRITTLE
Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA
LOBSTER RAVIOLI, WITH TOMATO SAFFRON SAUCE, GRUYERE CRACKERS AND CRISPY LEEKS
Recipe by Gerry Adams, Executive Chef at The Rosewood at Tucker's Point, Bermuda
buttermilk fried quail with Griddled Cornbread, Bread and Butter Pickles, Spicy Honey
Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
MEXICAN CARROT "CONFIT" WITH CILANTRO YOGHURT
Recipe by Harrison Runyon, Head Chef at Royal Poinciana Golf Club, Naples, Florida, USA
pan roasted chilean sea bass
Recipe by Bryan Skelding, Executive Chef at The Greenbrier, White Sulphur Springs, West Virginia, USA
CRISPY OYSTERS 'ON THE ½ SHELL' WITH SCALLOP CEVICHE
Recipe by Matthew O'Connor, Executive Chef at Bonnie Briar Country Club, Larchmont, New York, USA
Tuna Sashimi with Avocado, Citrus, Almond Crunch, Tataki Sauce
Recipe by Scott Haegele, Director of Culinary Operations at Royal Poinciana Golf Club, Naples, Florida, USA
John Dee aged eye fillet steak
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
NEW ENGLAND 'CLAM CHOWDER'
Recipe by Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford, New York, USA
Mt. lassen trout
Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA.
AUTUMN LOBSTER SALAD
Recipe by Matthew O'Connor, Executive Chef, Bonnie Briar Country Club, Larchmont, New York, USA
Octopus tlayuda
Recipe by Esther Sanchez, Restaurant Chef, Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico
sautéed head on shrimp
Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club Southampton, New York, USA
PAPPARDELLE, MANILA CLAMS & porcini
Recipe by Zach Bell, Executive Chef, Addison Reserve Country Club, Delray Beach, Florida, USA
SHRIMP CÔTE D'AZUR STYLE
Recipe by Pato Pérsico, Executive Chef, Punta Mita Beach Clubs, Riviera Nayarit, Mexico
korean style striped marlin
Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii, USA
chilled angel hair
Recipe by Laguna National Golf and Country Club, Singapore, for Golf Club World, Behind the Gates
sushi flatbread
Recipe by Mark Arnao, former Executive Chef at Westchester Country Club, Rye, New York, USA. Mark is now at the St. Regis Hotel in Manhattan, New York
CRISPY KAUAI PRAWNS
Recipe from the Golf Club World, Behind the Gates archives, by Jay Matsukawa at Royal Hawaian Golf Club, USA
tastes of Quail
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
GlenArbor butternut squash
Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York, USA
four cheese macaroni
Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA
Sliced Pork Belly, Spicy Garlic Oil
Recipe courtesy Laguna National Golf and Country Club, Singapore for Golf Club World, Behind the Gates
PINE NEEDLE SEARED FOIE GRAs
Recipe by Rhy Waddington, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA
Rosé poached Pacific Halibut
Recipe by Tony Villanueva, Executive Chef, Edgewood Country Club, River Vale, New Jersey, USA
HEIRLOOM TOMATO AND PEACH salad
Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA
Roasted quail with spring salad
Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA
monkfish valderrama
Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucia, Spain
medinah meatballs
Recipe by Michael Ponzio, Executive Chef at Medinah Country Club, Medinah, Illinois, USA
sop buntut
Recipe by Chef Toto Sunarto, Executive Chef at Rancamaya Golf and Country Club, Bogor, Indonesia
Tomato salad
Recipe by Jamie Simpson, Executive Chef Liaison at The Chef's Garden at the Culinary Vegetable Institute, Huron, Ohio, USA
Raw salmon with mandarin
Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Co., Central Vietnam
TERIYAKI NEW ZEALAND KING SALMON
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia. Image by Luis Ferreiro
pan seared jumbo lump crab cake
Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA
PAN SEARED PORT LINCOLN SCALLOPS
Recipe by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia
brandt bone marrow bread pudding
Recipe by Doug Blair, Executive Chef and Michael O'Shaughnessy, Chef de Cuisine at Cassique at Kiawah Island Club, South Carolina, USA
Raw tuna slice
Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, United Arab Emirates
SALMON GRAVLAX WITH MINI BAGELS
Recipe by Ryan Castro, former Executive Chef at Sankaty Head Golf Club, Nantucket Island, Massachusetts, USA
sebonack seafood platter
Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA
arnold palmer's chicken pot pie
Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA
RED SNAPPER WITH SWEET PLANTAIN
Recipe by Anthony Masas, Executive Chef at Casa de Campo, Dominican Republic
House grown tomato salad
Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA
Grilled octopus
Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA
Eggplant involtini
Recipe by Jose Carles Fabregas, former Executive Chef at Royal Isabela Golf Club and Resort, Isabela, Puerto Rico
SEA BASS MAISON
Recipe by Robert Lee, Executive Chef at Bay Hill Club and Lodge, Orlando, Florida, USA
west australian barramundi
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
East coast mackerel fillet
Recipe by Finbar Higgins, former Executive Chef at K Club, Country Kildare, Ireland
ARNOLD PALMER'S CHAMPION’S DUO
Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA
Tataki of salmon
Recipe by Philippe Perraudeau, Executive Chef at Atlantic Palace and Golf de l'Ocean, Agadir, Morocco
barilla bay oysters
Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia