Breads: Yukon Sourdough and Wheat baguettes for the appetizer courses. Angel biscuits for the gumbo, and pecan bread for the cheese flight.

Chef Ruth Lantz, Executive Sous Chef, Cress Country Club in Shepherdstown, West Virginia.

Chef Ruth Lantz began cooking at the age of 6. With 10 siblings to feed, she soon became adept at satisfying her most demanding clients. At 15, Ruth obtained her first restaurant job, and thus began a passionate career with food. Alternating office work with cooking, she finally quit Federal Government to work full time in the food industry. Currently sous-chef at the Cress Creek Country Club in Shepherdstown, WV, Ruth combines the highest quality ingredients with classic techniques, to create a wide range of national and international dishes. Ruth is the proud mother of a son and two daughters.