Isleworth Country Club, in Windermere, Fla., (southwest of Orlando) takes its name from the citrus-rich part of Central Florida that was dubbed an “isle of worth” when discovered in the late 1800s. Around one hundred years later, Arnold Palmer saw that the same land held great new value, as the site for what is now…

Yeild: 50 servings Amt. Ingredient 100 grams Raw Lobster Meat 100 grams Tapioca Flour 7 grams Lobster Roe Raw 6 grams Salt to taste, salt and pepper Procedure • Puree the lobster meat and the lobster roe together in a cold food processor. Next add the tapioca flour and then the salt. • Only puree…

As a 30-year-old executive chef preparing for the crowds of a U.S. Open Championship, I would have confidently said, “I’m good; just tell me what you want to see.” At 40 years old, I would have listened intently to anyone’s sage advice if they offered it, but probably not sought it out. But after just…

This Month’s Recipes •Roasted Muscovy Duck Breast with caramelized Belgian endive, fresh figs and orange blossom vinaigrette •Seared Sea Scallops with chestnut dumplings, fig tapenade, and cider sage sauce The history of the Old Town Club (OTC) in Winston-Salem, N.C., begins with Mrs. Mary Reynolds Babcock, daughter of the founder of the R.J. Reynolds Tobacco…

This Month’s Bonus Recipes • Carpaccio of Beef • Crispy Stuffed Calimari Guests at “Dinners with Chef Wade” have no idea what’s coming, but still keep coming back each month for more. Wade Simpson, Executive Chef at Paradise Valley Country Club (PVCC) in Scottsdale, Ariz., was hired four years ago to be part of the…

This Month’s Recipes Frozen Nougat Eggplant Caviar Timbale and Tomato Coulis Yves Bainier, Executive Chef, Bel-Air Bay Club Whether it’s fish from the docks or hunting mushrooms in the forest, an uncompromising desire for the freshest ingredients has always been part of Yves Bainier’s life. As Executive Chef of the Bel-Air Bay Club in Pacific…