Silky Chocolate Mousse

Chef William Schultz

Team USA’s First Course

Torchon of Halibut and King Crab, Potato Brandade, Caviar and Corn Mousse

Roast (poêle) Chicken

Prepared by Dan Hugelier, CMC

Lobster Tasting Three Ways

Joachim Buchner, CMC

Roasted Ribeye of Beef and Marrow Bone

Chef Alex Darvishi

Hamilton Farm Golf Club

New Jersey

Image compliment of Brian Walter, Executive Chef

Greenwich Country Club

Greenwich, CT

Presented by D. Keith Armstrong, Executive Chef

Royal Palm Yacht & Country Club

Florida

Photos by from Chef James M. Dyer

New Albany Country Club

Image compliment of Alfonse Contrisciani, CMC

Southern Vegetable Pot Au Fue

by Chef John Folse

Monroe Golf Club

Pittsford, NY

Photo from Chef Frank J. Mirabile, CEC

New Albany Country Club

Image compliment of Alfonse Contrisciani, CMC

Hamilton Farm Golf Club

New Jersey

Image compliment of Brian Walter, Executive Chef

The Country Club at Castle Pines

Castle Rock, CO

Photos by Brian Dennis, Executive Chef

Royal Palm Yacht & Country Club

Florida

Photos by from Chef James M. Dyer

The Country Club at Castle Pines

Castle Rock, CO

by Brian Dennis, Executive Chef

Big Canyon Country Club

Newport Beach, California

Photo by Wynn Nicholas the Executive Chef

Brae Burn Country Club

West Newton, MA

Photo by Executive Chef Dean Moore

Monroe Golf Club

Pittsford, NY

Photo from Chef Frank J. Mirabile, CEC