Whether the menu features burgers and steaks, luxe lobsters or a succulent suckling pig, just about anything cooked on a barbecue grill or in a smoker is sure to fire up members’ appetites. And for chefs, open-air cooking also opens the way to exercising new creativity with deeply flavorful combinations of woods, seasonings and sauces.

Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio

To help give local ninth-graders early guidance as they began high school, Catawba Island Club in Port Clinton, Ohio highlighted its food and beverage program in a local business career showcase.

At Catawba Island Club, Chef Susan Davila and her culinary staff treat members and guests to dining experiences that match the visual delights provided by the Lake Erie shoreline.

C&RB CLUB RECIPE Zucchini “Linguini” with Eggplant “Meatballs” with tempura-battered squash blossom garnish For the eggplant “meatballs”: Amt    Ingredient 3    large eggplants 6    large eggs, lightly beaten 1 cup    Parmesan cheese 1/8 cup    fresh chopped rosemary 1/8 cup    fresh chopped thyme 3 cups    bread crumbs to taste    salt and pepper Procedure: Preheat oven to 350º…

C&RB CLUB RECIPE Herb-Crusted Lake Erie Walleye on vegetable bed with beurre monte For the Walleye and Herb Crust: Amt    Ingredient 6 6-oz. pieces    fresh walleye ¼ cup    roughly chopped fresh herbs (thyme, rosemary and chives) 1 cup    Panko breadcrumbs 3 tbsp.    olive oil to taste    salt and pepper Procedure: Blend herbs, Panko, olive oil…