RICHMOND, Va. – Local Sous Chef David Angely from Stonehenge Golf & Country Club made his debut in the Virginia This Morning kitchen and prepared a seafood delight just for us, Pan Seared Scallops with a Butternut Squash Puree and Trout Caviar Topping. For more information you can visit http://www.clubcorp.com/Clubs/Stonehenge-Golf-Country-Club
