The latest 2026 Cookbook entry, courtesy of Director of Culinary Operations Richard Nielsen, CEC, PCIII, was a the third course at one of Audubon Country Club’s (Naples, Fla.) chef’s table.
porcini risotto, balsamic-glazed pearl onions, baby heirloom tomato confit, sauteed Swiss chard, baby turnip,
roasted brown straw mushrooms, crispy lotus root chip, roasted garlic and blue cheese butter, and rosemary veal jus…