The Executive Chef of Broken Sound Club’s Zest Sushi and Tapas sought “a meeting point between Hokkaido Japan and the Florida tropics.”
How Brandon Testi’s Tuna Tomahawk Became a Summer Favorite
The dish features spiralized ginger yams and forbidden rice, topped with yum yum sauce, and togarashi peanuts.
Behind Rick Becker’s Fresh and Flavorful Mahi-Mahi
Elkridge Club’s Executive Sous Chef shares his light yet satisfying take on mahi-mahi, paired with a tropical fruit salad.
Ashlee Arredondo Shares Her Rendition of Atlantic Beach Pie
The Coral Bay Club’s Pastry Chef made the iconic North Carolina dessert her own.
Jeremy Leinen Spent a Decade Developing This Dish
Butterfield CC’s Executive Chef shares the R&D process for a beloved brunch dish.
Anthony Starbeck Shares His Scratch-Made Sausage
Park Ridge CC’s Sous Chef talks R&D for his smoked portobello mushroom and gouda cheese bratwurst.
Justin Schreiber’s Frutti Di Mare Pairs His Passion for Pasta With a Dedication to Sustainability
The dish features Sicilian squid ink spaghetti, Hokkaido uni cream, Norwegian king crab, Maine lobster, and Italian caviar.
Susanna Larson Shares Her Bold, Earthy Arctic Char
The dish by Yellowstone CC’s Executive Sous Chef features creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes.
Jack Wagner Shares a Modern Mushroom Wine Dinner Course
Brentwood Country Club’s Executive Sous Chef’s porcini veloute is paired with pate a choux wild mushroom mousse, summer pea foam, and crisp morels.
Lexington Country Club’s Executive Chef Learned to Make Lumpia at Age Six
Lexington Country Club’s Executive Chef says this dish taught her the importance of discipline and consistency while keeping in touch with her heritage.
Alejandro Rivero’s Ahi Tuna Bite Represents His History
Blackthorn Club’s Sous Chef and Chef of the Year runner-up shares the recipe that, in one bite, showcases his cultural and culinary backgrounds.
Jennie Miller’s Yogurt Mousse Is Inspired By Chicago’s Seasons
The Union League Club of Chicago Pastry Chef pairs the dish with poached pears, honey, and almond streusel.
Montclair Golf Club’s Maxwell Shteyman Shares This Member-Favorite, Vegetarian-Friendly Dish
The corn and kale empanadas feature charred honeynut squash, multigrain pilaf, soubise, pikliz and herb chimichurri.
Pedro Sanchez Paired His Pan-Seared Duck With a Savory, Wild Mushroom Mille-Feuille
The Executive Chef of BraeBurn CC took inspiration from a Houston-based club chef dinner hosted by Royal Oaks CC’s Olivier Burgos.
Brentwood CC’s Jack Wagner Shares His Savory, Sophisticated Sturgeon
Brentwood CC’s Executive Sous Chef beet-cured the fish and paired it with a housemade cracker and pink peppercorn creme fraiche.