Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio
Crispy Ginger Ribs
Submitted by Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club
Hazelnut Tuna with fingerling potatoes and mussel stew
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
Pickled Peach Mint Vinaigrette
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)