| Registrant |
Key Ingredient |
| William Gunther, Kemper Lake Golf Club |
Stuffed Pork Belly |
| Peter Rodriguez, Hinsdale Golf Club |
TBD |
| Javier Castillo, Shoreacres |
Pork Belly |
|
Luis Escobar, Shoreacres
|
Duck Leg |
| Katherine Rohr, Biltmore Country Club |
Blueberry Cheesecake Crepes |
| Mike Barth, Ruth Lake Country Club |
Venison Loin |
| Matt LaConte, LaGrange Country Club |
Salmon |
| Kristen Sadorra, Kemper Lakes Golf Club |
Short Rib |
Edgar Barrientos, Michigan Shores Club
|
Duck |
| Tyler Nelson, Onwentsia Club |
Iberian Pork
|
| Angel Carreras, River Forest Country Club |
Fin Fish |
| Blake Kast, Butterfield Country Club |
Variations on Cauliflower
|
Patrick Fontanetta, Barrington Hills Country Club
|
Iberico Pork Tenderloin |
| Junior Cambron, White Eagle Golf Course | Sweetbread and Prosciutto |
| Jose Cortez, Hinsdale Golf Club | Passion Fruit Cheesecake |
| Terry Kaminski, White Eagle Golf Course | Tiramisu |
| Amber Cancino, Bryn Mawr Country Club | TBD |
| Jarrett Wollnik, Olympia Fields Country Club | Wagyu Skirt Steak |
| Patricia Perez, Olympia Fields Country Club | Scallops |
| Chloe Schneider, Butterfield Country Club | Rhubarb |
Daniel Arellano, LaGrange Country Club
| Matcha Jello
|
| Eligio Joya, Sunset Ridge Country Club | Spring Rabbit |
