Recipe Exchange

Tenderloin with Wild Morel Ragout and Red Pepper Coulis Accompanied by Lake Walleye with Asparagus and Tomato Chive Cream, Macaire Potatoes and Farmer Vegetable
Tenderloin with Wild Morel Ragout and Red Pepper Coulis Accompanied by Lake Walleye with Asparagus and Tomato Chive Cream, Macaire Potatoes and Farmer Vegetable
submitted by Don Pleau, Food and Beverage Director, and Randy Hoppman, Executive Chef; Eagle Ridge Resort & Spa; Galena, ILL.

Seared Hudson Valley Foie Gras and Duck Strudel with Apple Butter and Cinnamon-Cider Sauce
Seared Hudson Valley Foie Gras and Duck Strudel with Apple Butter and Cinnamon-Cider Sauce
submitted by Chris Desens, Executive Chef; Racquet Club Ladue; St. Louis, MO.

Corn Pie
Corn Pie
Submitted by Ed Bigwood, Executive Chef, The Bald Peak Country Club (Melvin Village, N.H.) and The Anglers Club (Key Largo, Fla.)

Bacon-Wrapped Shrimp with Rosemary and Gorgonzola
Bacon-Wrapped Shrimp with Rosemary and Gorgonzola
Submitted by ED Bigwood, Executive Chef, The Bald Peak Country Club (Melvin Village, N.H.) and The Anglers Club (Key Largo, Fla.)

Almond Lace Tuile
Almond Lace Tuile
Submitted by Paul Riedman, Executive Chef, Stonebridge Golf Links and CC, SMITHTOWN, N.Y

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