Matthew Marrero’s soft-shell crab BLT was a hit with Bonnie Briar CC’s members.
How Garrett Yokoyama Showcases Wild Maine Scallops
The Executive Chef of Palos Verdes Golf Club says scallops provide a perfect balance of caramelization and brininess when properly sourced and prepared.
Broken Sound Club’s Culinary Director Offers a Refreshing Oyster Makeover
This simple-yet-versatile oyster with jalapeño ice has notes of citrus and Asian mint and is perfect for the start of a meal or as passed hors d’oeuvres.
Anthony Capua Shares His Signature Scallops
The Executive Chef of Sycamore Hills Golf Club says working with scallops takes him back to his club culinary roots.
This Recipe Represents Geoffrey Lanez’s Culinary Career
The Executive Chef of The Patterson Club’s polenta cake has evolved over years of growth and competition.
This Frenched and Harissa-Spiced Flounder Rack Features Sweet Potato Nage, Saffron Cream
The Club at Carlton Woods’ Wesley Tyler was inspired by Australian Chef and Butcher Josh Niland’s work.
Kevin Silk’s Scallop and Lobster Roulade Is Perfect for a Warm-Weather Wine Dinner
Executive Chef Kevin Silk shares his scallop and lobster roulade, created for a summer wine dinner at Savannah Yacht Club.
How Houston CC’s Lily Sahagun Updated This French Favorite
Houston CC’s demi chef says her deconstructed beef bourguignon takes time and effort—but it’s worth it.
Techniques for Short Ribs That Fall Off the Bone
Houston CC’s sous chef’s bone-in short ribs, with Italian salsa verde, mushroom conserva and horseradish mashed potatoes, are perfectly tender and flavorful.
Try Timothy Smith’s 24-Karat Carrots for a Creative Vegetable Dish
The Executive Chef of Hideaway Beach Club says this light, seasonal dish pairs perfectly with a multi-course wine dinner.
Jean-Pierre Dubray Offers a Modern Take on a Peruvian Plate
The Executive Chef of the Waldorf Astoria Monarch Beach & Club offers a Latin American-inspired chicken marinated in mojo sauce.
Pairing Panna Cotta With Caviar
Pedro Sanchez, CEC, Executive Chef of BraeBurn Country Club, on crafting a new dessert with a powerful flavor combination.
Colin Moody’s Seasonal Twist on an Italian Classic
The Executive Chef of The Club at Pasadera says members rave about his simple yet elevated panzanella with roasted mushrooms, delicata squash and baby kale.
Marrying Mediterranean Flavors With Local Ingredients
Seth Arnold, Executive Chef of West Chester Golf & Country Club, shares his simple, seasonally inspired halibut dish.
High Ridge CC’s Pastry Chef Shares a Family Recipe With a Twist
Sireena Edwards’ lemon meringue cheesecake is inspired by her grandmother, with whom she first learned to bake.