The Executive Sous Chef’s scallop crudo combines old-world technique with fresh, Floridian flavor.

With notes of smoky almond and vanilla, Executive Pastry Chef Rebecca Freeman’s dessert pairs perfectly with chocolate and raspberry.

Executive Chef and Kitchen Manager Justin Field’s duck confit and buckwheat waffles pair perfectly with a tangy orange vinaigrette.

Broken Sound Club Executive Pastry Chef Hyewon Kwon demonstrates how traditional recipes can be reimagined across cultures.

The Executive Chef of Las Colinas Country Club shares his take on elevated comfort food.

The Executive Chef of Baltimore Yacht Club says the dish benefits from simple yet complementary flavors reminiscent of his favorite season.

The recipe reflects the growth of The Country Club of North Carolina’s culinary team over the past year.

Cherokee Country Club Pastry Chef Anna Crumley’s vanilla meringue features blueberry créme anglaise, lemon curd, peach chantilly and diced strawberries.

This season, the Executive Chef of Maketewah Country Club paired his member-favorite caprese salad with a new tomato and a walnut pesto.

The Executive Chef of Harbour Ridge Yacht & Country Club says his pan-roasted striped bass celebrates the region and the season.

The Club at the Strand’s Kaustav Chatterjee shares his Ora King salmon featuring daikon and Champagne velouté and pickle daikon sheets.

Saint Louis Club’s Pastry Chef promises strong but sweet melt-in-your-mouth flavors courtesy of small-town France.

The Polo Club of Boca Raton’s Executive Pastry Chef shares his mango sorbet from the club’s summer menu.

Frenchman’s Creek Beach & Country Club’s Mauricio Yáñez’s simple yet elevated dish is topped with a sweet and tangy sauce.

The Executive Chef of Virginia’s River Bend Club shares the crispy buttermilk fried duck dish he created for an upscale wine dinner.