Recipes.
Espresso Braised Wagyu Short Rib of Beef
Recipe by Matthew Gilbert
Seared Yellowfin Tuna
Featuring Mr. Frank's Kitchen Seasonings
recipe by gerard clinton
Tuna Nigiri with Crispy Garlic, Tahoon Cress and Edible Gold
Recipe by Christoper Passaro, Executive Chef
Preakness Hills Country Club, Wayne, New Jersey
Porcini Mushroom Infused Agnolotti with Fromage Blanc and Butternut Squash Purée
Recipe by Marc Johnson, Executive Chef
Santa Lucia Preserve, Carmel, California.
Duck Pastrami with Grain Mustard Sauce, Brussels Sprouts & Sweet Potatoes
Recipe by Derin Moore, CMC, Culinary Director
Grey Oaks Country Club, Naples, Florida
Roulade of Oaked Smoked Salmon
Recipe by Finbar Higgins, Executive Chef
The K Club, County Kildare, Ireland
Balinese chicken curry salad
Recipe by Toto Sunarto, Executive Chef
Rancamaya Golf and Country Club, Bogor, Indonesia
duck confit agnolotti, with ROASTED PUMPKIN, SMOKED CHESTNUTS, RICOTTA AND SAGE BROWN BUTTER
Recipe by Matt O'Connor, Culinary Director
Wee Burn Country Club, Darien, Connecticut
Salmon Tiradito
Recipe by Giovanni Trano, Executive Sous Chef
Brae Burn Country Club, Purchase, New York
Seared Salmon with Wild Rice and Zucchini Blossoms
Recipe by Chrissie Bennett, Executive Chef
Winged Foot Golf Club, Mamaroneck, New York
BABY SPANISH OCTOPUS CEVICHE
Recipe by Anthony Capua, Executive Chef
Sycamore Hills Golf Club, Fort Wayne, Indiana
PAN SEARED FOIE GRAS
Recipe by Chris Reveron, Executive Chef
Bonnie Briar Country Club, Larchmont, New York
"Cioppino"
Recipe by Zouhair Bellout, Executive Chef
Reynolds Lake Oconee, Greensboro, Georgia
MARCHING TO A DIFFERENT BEET
Recipe by Hannah Flora, Executive Sous Chef
Addison Reserve Country Club, Delray Beach, Florida
SWEET CORN BISQUE WITH BUTTER-POACHED MAINE LOBSTER
Recipe by Shawn Olah, Executive Chef
Highlands Falls Country Club, Highlands, North Carolina
oxtail ravioli
Recipe by Anthony Giacoponello, Executive Chef
Sebonack Golf Club, Southampton, New York
TERIYAKI NEW ZEALAND KING SALMON
Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia
BREAST OF DUCK
Recipe by Ed Stone, Executive Chef
Baltusrol Golf Club, Springfield, New Jersey
SPANISH MEATBALLS
Recipe by Phil Iannuccilli, Executive Chef
Greenwich Country Club, Greenwich, Connecticut
PRIME BEEF TARTARE
Recipe by Derin Moore CMC, culinary director
Grey Oaks Country Club, Naples, Florida
OLIVE OIL POACHED HALIBUT
Recipe by Dominic Calla, Executive Chef
Round Hill Club, Greenwich, Connecticut
GRILLED PORTOBELLO MUSHROOM AND EGGS MEURETTE
Recipe by Cyril Devilliers, Executive Chef
Oitavos Dunes, Cascais, Portugal
TOMATO WATER SALAD WITH MARINATED SALMON
Recipe by Anthony Masas, Executive Chef
Casa de Campo, La Romana, Dominican Republic
handmade agnolotti
Recipe by Phil Iannuccilli, Executive Chef
Greenwich Country Club, Greenwich, Connecticut
BEEF TARTARE
Recipe by Jason Voiselle, Executive Chef
Naples National Golf Club, Naples, Florida
DOVER SOLE, RICOTTA AND SPINACH STUFFING
Recipe by Leandro Jaszchuk, Restaurant Chef
Royal Poinciana Golf Club, Naples, Florida
deviled crabs
Recipe by Peter Zoole, Executive Chef
Addison Reserve Country Club, Delray Beach, Florida
PROSCIUTTO, FIGS AND BISCOTTI
Recipe by Phil Iannuccilli, Executive Chef
Greenwich Country Club, Greenwich, Connecticut
Nantucket Bay scallops with Chickpea Gnocchi
Recipe by Michael Ruggiero, Executive Chef
GlenArbor Golf Club, Bedford Hills, New York
BACON-WRAPPED SCALLOPS
Recipe by Harris Sakalis, Executive Chef
Fairmont, Southampton, Bermuda
Roasted chicken breast with peanut mole
Recipe by Juan Pablo De La Sota Riva, Executive Chef
Royal Poinciana Golf Club, Naples, Florida
SCALLOP CRUDO
Recipe by Blake Burgard, Executive Chef
GlenArbor Golf Club, Bedford Hills, New York
GINGER BOUILLABAISSE AND ROYAL REDS
Recipe by Jonathan Hancock, Executive Chef
Richland Country Club, Nashville, Tennessee
PORK CHOP, HOUSE-MADE SAUSAGE, AND PEAS
Recipe by Jonathan Hancock, Executive Chef
Richland Country Club, Nashville, Tennessee
DUNGENESS CRAB SALAD
Recipe by Scott Pikey, Executive Chef
Mayacama Golf Club, Sonoma County, California
WOOD ROASTED REMEMBRANCE FARM BADGER FLAME BEETS
Recipe by Blake Burgard, Executive Chef
GlenArbor Golf Club, Bedford Hills, New York
lobsters and cucumbers
Recipe by Jason Voiselle, Executive Chef
Naples National Golf Club, Naples, Florida
YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING
Recipe by Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia
HONEYCRISP APPLE AND BUTTERNUT SQUASH SALAD
Recipe by Jonathan Hancock, Executive Chef
Richland Country Club, Nashville, Tennessee
DEVILED EGGS WITH CRISPY LEEKS AND CANDIED BACON
Recipe by Jason Voiselle, Executive Chef
Naples National Golf Club, Naples, Florida
ASSIETTE OF CHILLED SEA SCALLOP CRUDO FOUR WAYS
Recipe by Scott Haegele, Director of Clubhouse Operations
Royal Poinciana Golf Club, Naples, Florida
Crispy skin maple leaf duck
Recipe Hannah Flora-Mihajlovic, Executive Sous Chef
Mizer Country Club, Delray Beach, Florida
TRUFFLE MACARON
Recipe by Shaun Christopher Lewis, Executive Chef
Liberty National Golf Club, New Jersey
KEY WEST PINK SHRIMP VOL-AU-VENT
Recipe by Christopher Park, Executive Chef
Wycliffe Golf and Country Club, Wellington, Florida
duo of duck
Recipe by Blake Burgard, Executive Chef
The Tuxedo Club, Tuxedo Park, New York
EMPANADAS MENDOCINAS
Recipe by Ricardo Motto, Executive Chef
The Garzon Club, Maldonado, Uruguay
PEACH, BERRY, AND BURATTA SALAD WITH PISTACHIO BRITTLE
Recipe by Peter Zoole, Executive Chef
Addison Reserve Country Club, Delray Beach, Florida
LOBSTER RAVIOLI, WITH TOMATO SAFFRON SAUCE
Recipe by Gerry Adams, Executive Chef
The Rosewood at Tucker's Point, Bermuda
Buttermilk-fried quail with Griddled Cornbread
Recipe by Blake Burgard, Executive Chef
The Tuxedo Club, Tuxedo Park, New York
MEXICAN CARROT "CONFIT" WITH CILANTRO YOGHURT
Recipe by Harrison Runyon, Head Chef
Royal Poinciana Golf Club, Naples, Florida
pan-roasted Chilean sea bass
Recipe by Bryan Skelding, Executive Chef
The Greenbrier, White Sulphur Springs, West Virginia
CRISPY OYSTERS 'ON THE ½ SHELL' WITH SCALLOP CEVICHE
Recipe by Matthew O'Connor, Executive Chef
Bonnie Briar Country Club, Larchmont, New York
Tuna Sashimi with Avocado, Citrus, Almond Crunch, Tataki Sauce
Recipe by Scott Haegele, Director of Culinary Operations
Royal Poinciana Golf Club, Naples, Florida
John Dee aged eye fillet steak
Recipe by Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia
NEW ENGLAND 'CLAM CHOWDER'
Recipe by Michael Ruggiero, Executive Chef
GlenArbor Golf Club, Bedford, New York
Mt. lassen trout
Recipe by Scott Pikey, Executive Chef
Mayacama Golf Club, Sonoma County, California
AUTUMN LOBSTER SALAD
Recipe by Matthew O'Connor, Executive Chef
Bonnie Briar Country Club, Larchmont, New York
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
PAPPARDELLE, MANILA CLAMS & porcini
Recipe by Zach Bell, Executive Chef
The Lost Tree Club, Palm Beach, Florida
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
Kohanaiki Golf Club and Resort, Kona, Hawaii
chilled angel hair
Recipe by Laguna National Golf and Country Club, Singapore
CRISPY KAUAI PRAWNS
Recipe by Jay Matsukawa
Royal Hawaiian Golf Club
Tastes of Quail
Recipe by Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia
GlenArbor butternut squash
Recipe by Carey Favreau, Executive Chef
GlenArbor Golf Club, Bedford Hills, New York
four cheese macaroni
Recipe by Doug Blair, Executive Chef
Cassique at Kiawah Island Club, South Carolina
Sliced Pork Belly, Spicy Garlic Oil
Recipe courtesy Laguna National Golf and Country Club, Singapore
PINE NEEDLE SEARED FOIE GRAs
Recipe by Rhy Waddington, Executive Chef
Winged Foot Golf Club, Mamaroneck, New York
Rosé-poached Pacific Halibut
Recipe by Tony Villanueva, Executive Chef
Edgewood Country Club, River Vale, New Jersey
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
Real Club Valderrama, Andalucía, Spain
medinah meatballs
Recipe by Michael Ponzio, Executive Chef
Medinah Country Club, Medinah, Illinois
sop buntut
Recipe by Toto Sunarto, Executive Chef
Rancamaya Golf and Country Club, Bogor, Indonesia
Tomato salad
Recipe by Jamie Simpson, Executive Chef Liaison
The Chef's Garden at the Culinary Vegetable Institute, Huron, Ohio
Raw salmon with mandarin
Recipe by Heshan Peiris, Executive Chef
Banyan Tree Laguna Co., Central Vietnam
TERIYAKI NEW ZEALAND KING SALMON
Recipe by Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia. Image by Luis Ferreiro
pan seared jumbo lump crab cake
Recipe by Jose Sanchez, Executive Chef
Tradition Golf Club, La Quinta, California
PAN SEARED PORT LINCOLN SCALLOPS
Recipe by Nigel Munzberg, Executive Chef
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
Cassique at Kiawah Island Club, South Carolina
Raw tuna slice
Recipe by Nicholas Cuomo, Executive Chef
Emirates Golf Club, Dubai, United Arab Emirates
SALMON GRAVLAX WITH MINI BAGELS
Recipe by Ryan Castro, Executive Chef
Sankaty Head Golf Club, Nantucket Island, Massachusetts
sebonack seafood platter
Recipe by Anthony Giacoponello, Executive Chef
Sebonack Golf Club, Southampton, New York
arnold palmer's chicken pot pie
Recipe by Robert Lee, Executive Chef
Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida
RED SNAPPER WITH SWEET PLANTAIN
Recipe by Anthony Masas, Executive Chef
Casa de Campo, Dominican Republic
House grown tomato salad
Recipe by Jose Sanchez, Executive Chef
Tradition Golf Club, La Quinta, California
Grilled octopus
Recipe by Doug Blair, Executive Chef
Cassique at Kiawah Island Club, South Carolina
Eggplant involtini
Recipe by Jose Carles Fabregas, Executive Chef
Royal Isabela Golf Club and Resort, Isabela, Puerto Rico
SEA BASS MAISON
Recipe by Robert Lee, Executive Chef
Bay Hill Club and Lodge, Orlando, Florida
west australian barramundi
Recipe by Warwick Hilli, Executive Chef
Kingston Heath Golf Club, Melbourne, Australia
East coast mackerel fillet
Recipe by Finbar Higgins, Executive Chef
K Club, County Kildare, Ireland
ARNOLD PALMER'S CHAMPION’S DUO
Recipe by Robert Lee, Executive Chef
Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida
Tataki of salmon
Recipe by Philippe Perraudeau, Executive Chef
Atlantic Palace and Golf de l'Ocean, Agadir, Morocco
