Mustard-crusted Chicken Breast with Southern dumplings and black-pepper honey
Mustard-crusted Chicken Breast with Southern dumplings and black-pepper honey
Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta

Chipotle-Apricot Pork Shoulder Chimichanga with apple fennel slaw and tangerine relish
Chipotle-Apricot Pork Shoulder Chimichanga with apple fennel slaw and tangerine relish
Submitted by Rick Waters, Executive Chef, The Peachtree Club, Atlanta

Day Boat Sea Scallop Napoleon with layered crispy Okinawa sweet potato, micro-Asian greens and an opal basil and Key lime vinaigrette
Day Boat Sea Scallop Napoleon with layered crispy Okinawa sweet potato, micro-Asian greens and an opal basil and Key lime vinaigrette
Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif.

Rotie de Foie Gras et Courgette Grillée With pickled rhubarb demi-glace and petite red ribbon sorrel
Rotie de Foie Gras et Courgette Grillée With pickled rhubarb demi-glace and petite red ribbon sorrel
Submitted by Orlin Marcus, CEC, AAC, Executive Chef, Palo Alto Hills Golf & Country Club, Palo Alto, Calif.

Armagnac and Mango-Infused Grilled Mallard Duck Breast with Brown Sugar-glazed Diver Sea Scallops Wrapped in Apple-Smoked Bacon Served on Three-Potato Galette with Wasabi Sabayon Accompanied by Grilled White Asparagus and Mushroom Truffle Confit
Armagnac and Mango-Infused Grilled Mallard Duck Breast with Brown Sugar-glazed Diver Sea Scallops Wrapped in Apple-Smoked Bacon Served on Three-Potato Galette with Wasabi Sabayon Accompanied by Grilled White Asparagus and Mushroom Truffle Confit
Submitted by Rhett J. Robicheaux, General Manager, and Michael Duncan, Executive Chef, Naples Yacht Club, Naples, FLa.

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