Recipe Exchange

Vegan Polenta with White Vegetable Stock, Butternut Squash Puree and White Balsamic Vinaigrette
Vegan Polenta with White Vegetable Stock, Butternut Squash Puree and White Balsamic Vinaigrette
Submitted by Kevin Brennan, CEC, AAC, Executive Chef, Detroit Athletic Club

Duckling Ham Smoked in Hot Brine, with Mucky Duck Sherry Sauce and Sherry Vinaigrette
Duckling Ham Smoked in Hot Brine, with Mucky Duck Sherry Sauce and Sherry Vinaigrette
Submitted by Kevin Brennan, CEC, AAC, Executive Chef, Detroit Athletic Club

Caw-Caw Creek Pork Tenderloin
Caw-Caw Creek Pork Tenderloin
Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

Grain-Fed Veal Chop with Rosemary Butter
Grain-Fed Veal Chop with Rosemary Butter
Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

Crab-Crusted Chilean Sea Bass with Red Pepper Compote
Crab-Crusted Chilean Sea Bass with Red Pepper Compote
Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

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