Recipe Exchange

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.

Sesame-Crusted Tuna with Seaweed Salad, Soy Ginger Glaze and Wasabi Cream
Sesame-Crusted Tuna with Seaweed Salad, Soy Ginger Glaze and Wasabi Cream
Submitted by Chip Dufault, Executive Chef, Oak Hill Country Club; Fitchburg, MAss.

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.

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