The dish by Heritage Bay Golf & Country Club’s Executive Chef is refined and approachable.
Jansen Plastina’s Lamb Loin Is An Ode to Spring
Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish. The dish highlights the transition into spring by focusing…
Luis Zecena’s Spring Salmon Dish Pairs French Flavor With California Flair
The Los Angeles Country Club’s Executive Sous Chef and 40 Under 40 honoree highlights hyper-local ingredients, thanks to the club’s 2-acre culinary garden.
Travis Clements’ Beef Tagine Is Built Around Balance
The Executive Chef of Idle Hour Club and 40 Under 40 honoree focused on maintaining foundational flavor profiles while refining execution and presentation.
Logan Christensen’s Walleye Recipe Is Inspired By His Upbringing
The dish by Edina CC’s Chef features chorizo-wrapped walleye and smoked walleye cake.
Dylan Hallas’ Ora King Salmon Is Inspired By Oaxacan Flavors
The Club at 3 Creek’s Executive Chef shares his “humble attempt at capturing some of the flavors we enjoyed there.”
Stephen Valenti’s Duet of Veal Is An Ode to His Mentor, Brian Beland, CMC
The Executive Chef of Bloomfield Hills CC is among the chefs competing in the Chef of the Year Culinary Competition at next week’s Chef to Chef Conference.
This Take On Florida Grouper Features a Banana-Macadamia Crust and Coconut Curry
The dish by Pinetop CC Executive Chef Patrick Aftanas is gluten- and dairy-free.
Serve This Ibérico Presa Steak at Your Next Board Dinner
Executive Chef Matt Hinkle’s dish features rutabaga purée, apple cider marshmallow fluff, and chimichurri.
This Festive, Gluten-Free Cheesecake Is a Thanksgiving Favorite
Michelle Fountain’s pumpkin-ginger cheesecake features a pecan crust, topped with cranberry sauce and candied pepitas.
Elmo Bida Menus Bold New Plant-Based Dish
Foxfire Golf & Country Club’s Executive Chef shares a smoky, flavorful bowl that’s also vegetarian.
How Garrett Yokoyama’s Satisfying Members’ Appetite for Wellness
Palos Verdes Golf Club’s Executive Chef shares how he and his team are aligning with a culture of health and wellness.
Juan Carlos Landazuri Shares His Tomato-Forward Take On Ceviche
Bedford Golf and Tennis Club’s Executive Chef credits local farmers for the high-quality seasonal ingredients that make the dish a success.
Shrimp In the Garden: Shawn Olah Shares His Take On Key West Pink Shrimp
The dish features garlic and herb Key West pink shrimp, local corn purée, chorizo popcorn, and steamed coconut.
These Parker House Rolls Are Perfect for Fall
Executive Pastry Chef Jessica Rose Quiet’s sweet-potato-pumpkin variation features a cranberry-orange chutney and a selection of sweet and savory butters.