Indigo
Landing(Bryan Moscatello)
Pimento Cheese Sliders with Fried Pickles and Honey Mustard Sauce, Shrimp
and Grits with Bacon...Leek...Oyster Mushrooms...and Sage Jus
Clark
Wellness (Isabel Clark) Sweet
Potatoes and Collards with Red Thai Curry, Steamed Greens with Daikon and
Umeboshi, Kale with Dill and Parsley, Baked Kale
"Chef
for Hire" (Linda Ruiz)
Cherry
Crunch, Oven Roasted Potatoes, Chicken in Orange Cilantro Sauce
L'oustalet
(Marcel Bernard)
French Salade Nicoise,
Cheese Creme Brulee
Il
Fornaio(Claudio Zorloni)
Risotto
Delta Mamma Carla, Pomidori alla Padana Lombarda
La
Promessa(Charli
Lucier)
Fagotti Asparago, Gamberi Alla
Salsa Verde, Chicken Marsala
Pinzimini
Laurent Chosset)
Cavatelli Pasta with
Roasted Vegetables, Rib Eye and Fall Vegetables
PS
7's(Peter Smith)
Butternut
Squash Soup with Honey Creme Fraiche and Nutmeg, Sauteed Rock Fish with
Lobster Scented Potato Puree...Creme Poached Mussels and Tarragon Gremolata
"Chef
for Hire" (Linda Ruiz)
Chef
Linda's Sweetest Potatoes, Cranberry Relish, Cornbread Stuffing, Sausage
and Apricot Dressing For Turkey or Chicken, Oven Roasted Herb Root Vegetables
Gourmet
Cooking Instructor (Amy Riolo)
Rice
with Lamb Filet plus Peas and Nuts, Prawns in Tomato Sauce, Date Orange
and Feta Ball Salad
Pinzimini
Laurent Chosset)
Pumpkin Risotto and Seared
Sea Scallop, Dark Chocolate Mousse
Cookbook
Author (Sheilah Kaufman)
Baked
French Toast with Blueberries, Fabulous Hot Jarlsberg and Onion Dip in
a Bread Bowl, Mock Cheesecakes, Croustades
Vapiano
(Marcus Baylor)
Pasta Granchi di Fiume,
Pasta Salsiccia Calabrese, Rucola Ravioli
L'oustalet
(Marcel Bernard)
Warm Potato Goat-Cheese
Salad with Black Olives, Grilled Filet of Kampachi "Polynesian"
Holistic
Nutrition Counselor (Jennifer Howe)
Apple
Crisp with Maple Whip, Butternut Miso Soup, Steamed Buckwheat plus
Kale and Celery with Goji Berries and Toasted Pecans
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