Station #1
(by Chef Andrea Griffith, The Greenbrier, White Sulphur Springs, W. Va.)
Local Bloody Butcher Grits
Mayport White Shrimp, Hot Foam
Station #2
(by Chef Jerry Schreck, Merion Golf Club, Ardmore, Pa.)
Louisiana Shrimp Stew
Smoked Cheddar Cheese Grits
Gazpacho of Yellow Tomato
Avocado and Cilantro Oil
Station #3
(by Chef Joseph Piazza, Cherry Hills CC, Englewood, Colo.)
Coriander Crusted Scallop
Served atop Corn Chowder
Kabob of Pickled Golden Watermelon and Ginger-Crusted Ahi Tuna
Sesame-Crusted Lotus Root Chip
Station #4
(by Chef Todd Sellaro, New York Yacht Club, Newport, R.I.)
Sauteed Veal Sweet Breads
Hedgehog Mushroom Risotto, Baby Leek and Crisp Carrot
Sicilian Artichokes
Filled with Squash Caponata
Station #5
(by Chef Damian Gilchrist, Ocean Reef Club, Key Largo, Fla.)
Tropical Fresh Fruit Cart
An assortment of local tropical fruits, "from the Florida groves to the Key shores"
Sampling of Locally Caught Seafood
