For some clubs, small plates are great. But for others, they can pose big problems that require smart solutions. Small plates have many advantages. They allow members to sample a wide variety of dishes; they’re casual and sharable; they can be pieced together to form a meal, or be enjoyed as a snack between or…

Gluten-Free Local Dungeness Crab Cake with Tropical Fruit Salsa and Spicy Mango Coulis Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club. Ingredients: For the Crab Cake: 1lb. Dungeness Lump Crab 2 tbs. blended olive oil ¼ cup diced onion ¼ cup diced red bell pepper ¼ cup diced yellow bell pepper ¼…

Pan-Seared Maine Diver Sea Scallops with Fresh Heart of Palm, Wild Mushrooms and a Bittersweet Blood Orange Sauce Recipe by Scott Diehl, Executive Chef of Diablo (Calif.) Country Club. 16 ea. fresh diver sea scallops not frozen or chemical treated ½ lb. fresh wild mushroom sautéed 4oz fresh heart of palm cut in half length…