The recipe reflects the growth of The Country Club of North Carolina’s culinary team over the past year.
Behind This Pavlova-Inspired Seasonal Pastry
Cherokee Country Club Pastry Chef Anna Crumley’s vanilla meringue features blueberry créme anglaise, lemon curd, peach chantilly and diced strawberries.
This Club Chef’s Caprese Gets an Annual Upgrade
This season, the Executive Chef of Maketewah Country Club paired his member-favorite caprese salad with a new tomato and a walnut pesto.
How Harbour Ridge’s Chef Honors Local Flavors
The Executive Chef of Harbour Ridge Yacht & Country Club says his pan-roasted striped bass celebrates the region and the season.
Behind This Bright and Balanced Salmon Dish
The Club at the Strand’s Kaustav Chatterjee shares his Ora King salmon featuring daikon and Champagne velouté and pickle daikon sheets.
This Poached Apple Dish Pairs Perfectly With a Side of Nostalgia
Saint Louis Club’s Pastry Chef promises strong but sweet melt-in-your-mouth flavors courtesy of small-town France.
Devin Cowan Dishes Up ‘Elevated Diner Desserts’
The Polo Club of Boca Raton’s Executive Pastry Chef shares his mango sorbet from the club’s summer menu.
An Ahi Tuna Recipe That’s Easily Adaptable
Frenchman’s Creek Beach & Country Club’s Mauricio Yáñez’s simple yet elevated dish is topped with a sweet and tangy sauce.
Trever Travis’ Take On a Comfort Food Classic
The Executive Chef of Virginia’s River Bend Club shares the crispy buttermilk fried duck dish he created for an upscale wine dinner.
How One Chef Translates His Love of Tacos
Eagle Ridge Resort’s Chad Myers says the bold and balanced al pastor variation best represents his skills as a chef.
Try This Light and Bright Summer Salad
Shady Oaks Country Club’s Gabriel Maldonado says his tropical bibb salad is as simple on staff as it is pleasing for members.
This Dungeness Crab Dish Spotlights Fresh Summer Seafood
With fresno pepper, blood orange gel, yuzu mayo and sweet pickled grapefruit, this dish is a complex yet quick a la carte pick-up.
Colin Moody’s Cauliflower Dish Has ‘Everything’—Except Gluten and Dairy
Even the most carnivorous club members will love this flavorful, veggie-forward recipe.
Behind This Bite-Sized Version of a Bellerive Country Club Member-Favorite
Bellerive Country Club Executive Sous Chef Meaghan Coltrain’s French onion gougères feature all the classic soup flavors with a twist.
These Carnitas Tacos Were Inspired By Robert Meitzer’s Colorado Childhood
Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club, says his culinary career benefited from early exposure to Mexican culture and cuisine.