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Master Class with The Country Club’s Scott Ryan, CEC, AAC

This season of Master Class is sponsored by Forever Oceans and features cooking demonstrations from three leading executive club chefs.

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Master Class is sponsored by Forever Oceans.

In this episode of Master Class, Scott Ryan, CEC, AAC, Executive Chef of The Country Club (Pepper Pike, Ohio), demonstrates how to prepare Forever Oceans Yellowtail in three different ways including Pan Seared Yellowtail with Carrot silk, Anson Mills Farro Verde Tabbouleh and Kumquat Mustarda.

Click on the photo below to view the recipe for Pan Seared Yellowtail with Carrot silk, Anson Mills Farro Verde Tabbouleh and Kumquat Mustarda.

Pan-Seared Forever Oceans Yellowtail with Carrot Silk, Anson Mills Farro Verde Tabbouleh and Kumquat Mustarda
Click here to view the recipe.

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Editor of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association and the Chef to Chef Conference. Prior to these roles, she was the Managing Editor of Club + Resort Business. Contact her at [email protected]

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