Recipe Exchange

Black Sea Bass with Port Wine Glaze
Black Sea Bass with Port Wine Glaze
Submitted by Patrick Jamon, Executive Chef, The Regency Club, Los Angeles

Maine Lobster Salad in Avocado Nest
Maine Lobster Salad in Avocado Nest
Submitted by Patrick Jamon, Executive Chef, The Regency Club, Los Angeles

Tuscan Style Egg and Sausage Casserole
Tuscan Style Egg and Sausage Casserole
Submitted by Chef Daniel Pliska

House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers
House-Cured White Tea Salmon With Cream Cheese, Bagel, Onions and Capers
Submitted by Todd Berry, Executive Chef, The Westin Kierland Resort & Spa, Scottsdale, Ariz.

Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Jumbo Lump Crab Tian With Bitter Greens and Cocktail Vinaigrette
Submitted by Nathan Wakefield, Executive Chef, Philadelphia Country Club, Gladwyne, PA

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