Lobster Puffs
Lobster Puffs
Submitted by Richard Rosendale, CCC, Team Captain for the 2008 Culinary Olympic\", chef/owner of Rosendale\'s in Columbus, Ohio

Crusted Panna Cotta Diavolo
Crusted Panna Cotta Diavolo
Submitted by CHEF GREGORY RITZ, CEC, EXECUTIVE CHEF/FOODSERVICE DIRECTOR, BETH SHALOM VILLAGE, VIRGINIA BEACH, VA.

Salzburger Nockerl
Salzburger Nockerl
Submitted by Dieter Hissin, Executive Assistant Manager/Director of Food & Beverage, The Balboa Bay Club & Resort, Newport Beach, Calif.

Roasted Butternut Squash Bisque and Crab
Roasted Butternut Squash Bisque and Crab
Submitted by Tom Caswell, Executive Chef, Cattail Creek Country Club, Glenwood, Md.

Balsamic Glazed Wood-Grilled Pork Chops with roasted butternut squash risotto, sauteed red cabbage with Fuji apples, and balsamic reduction
Balsamic Glazed Wood-Grilled Pork Chops with roasted butternut squash risotto, sauteed red cabbage with Fuji apples, and balsamic reduction
Submitted by Michael Clindaniel, Club Manager, Sand Creek Country Club, Chesterton, Ind.

Page Jump: << 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 >>