Bringing it Home - Cooking With Laura McIntosh

Santa Barbara Ridgeback Shrimp and Butter Lettuce Wraps with Roasted Tomato Vinaigrette

California Cobb and Herbed Blue Cheese Salad

Pickled Peaches with Proscuitto Appetizer

Tomato and Herb Salad with Spring Mix and Goat Cheese Tart

Whole-Head Butter Lettuce Salad with Toasted Pine Nuts, Proscuitto, and Shaved Parmesan with a Lemon Vinaigrette

Fettuccine and Wilted Arugula Salad with Grilled Tiger Shrimp

Kraft Pasta Salad

Grilled Chicken Salad with Asparagus Spears and Morel Mushrooms

Dirty Vodka Martini

Poached Peaches in Noyaux with Buttermilk Blue Cheese

Smashed Cherry Martini

Halibut with White Nectarine and Apricot Garlic Sauce

Pan Seared Foie Gras with Strawberry-Black Pepper Gastrique and Savory Pistachio Bread Pudding

Sea Scallops with White Nectarine Salsa

Blue Vox Islandtini

Snapple Smoothie

Creole Seasoned, Grilled Pork Tenderloin with Oven-Dried Strawberry-Port Wine Reduction and Goat Cheese Stone Ground Grits

Spiced White Peach Chilled Soup with Jicama Jalapeno Salsa

Strawberry Gimlet

Pan Seared California Halibut with White Peach Tarragon Salsa

White Peach Bellini

Grilled Rib Eye Steak with Garlic Salsa

White Peach Tart with Almond Crust

Zucchini Tagliatelle with Chiles, Garlic, Mint and Sheep’s Milk Ricotta

Breaded Chicken Breast with Smoked Corn on the Cob

White Peach Salad

Tofu Quesadilla

Pan Fried Lobster and Dungeness Crab Stuffed Seafood Tofu with Truffle Soy Grilled Asparagus and Baby Corn Salad

Grand Marnier Honey Plum Chicken

Steamed Prawn and Asparagus Tofu Pockets with Sizzling Soy

Shrimp and Roasted Bell Pepper Salad with Fresh Nectarine Vinaigrette

Spring Salad with Sunflower Vinaigrette

Open Face BBQ Burgers

Gougeres with Arugula and Bacon

Things to bring to a BBQ

Apple Turnovers

Seared Rare Albacore with Ligurian Black Olive Smashed Potatoes and Shaved Young Artichoke Salad

Grilled Albacore, Soba Noodles, Radish Pods, Tokyo Negi and Cucumber, Lemon-Soy Vinaigrette

Kataifi and Macadamia Nut Crusted Fresh Kauai Prawns, Big Island Baby Greens and Pineapple Vinaigrette

Surf and Turf Recipe

Blackened Fresh Ahi Summer Rolls with Soy Ginger Sesame Sauce

Heart Smart Smoothie

Sauteed Scallops and Hirabara Big Island Salad with Apples and Yukon Potatoes

Roasted Muscovy Duck Breast and Ginger Jus Okinawan Sweet Potato Puree with Spiced Apple Braised Endive and Pan Fried Plums

Kalua Pig and Taro Cakes

Pepper Pineapple

Roasted Baby Bliss Red Potato Salad with Cabbage, Pancetta and Haricot Vert

Seared Baseball Scallops with Shitake Mushrooms and Pan Seared Red Potatoes

Avocado and Mango Smoothie

Spiced Pork Chop, Avocado, and Pomegranate Salad

Baby Arugula with Heirloom Tomatoes, Buffalo Mozzarella, Avocado and White Balsamic Vinaigrette

Shaved Young Artichoke Salad - Grilled Albacore, Soba Noodles, Radish Pods, Tokyo Negi and Cucumber Lemon-Soy Vinaigrette

Grilled Peach Butter Lettuce Salad

Vegetables with Broccoli Lemon Sauce

Dijon Glazed Pork Chops

Creamy Ranch Chops and Rice

Barbecued Chicken Salad

Strawberry Brie Kisses

Ready Pac and Tostitos Taco Salad

Chilled Tomato Soup

Strawberries Vol-Au-Vent

Fire Roasted Ocean Mist Farms Artichoke with Charmoula Mayonnaise

Pancetta Wrapped Lamb Loin served over Artichoke Ratatouille with Marjoram and a Sticky Lamb Glaze

Cinnamon Chili Crusted Pork Ribs with BBQ Cherry Sauce, Baked Baby Potatoes, and Cole Slaw

Pears Baked in Sangiovese with Mascarpone

Panzanella Tomatoes

Caroline’s Fruit Crisp

Stuffed Tomatoes

Candied Cara Cara Cup with Cranberry Custard and Vanilla Ice Cream

Cara Cara Orange Curd

Chili Rubbed Pork Tri-tip with Salad of Portofino Baby Greens, Feta Cheese and Raspberry Mustard Vinaigrette

Lavender Orange Marmalade

Blue Ice® Great American Martini

Miso Soup with Tofu and Spinach

Spinach Tofu Salad with Spicy Miso Dressing

Baked Tofu with Wilted Spinach and Peanut Sauce

Super Soy Salad

Pork Tri-tip Scallopini with Apple Cider Sauce, Potato Cake and Sweet and Sour Cabbage

Finlandia® Bloody Mary

Pizzaiola Burgers

Sauteed Pork Cutlets with Citrus-Frangelico Sauce

Smoky Ham-and-Cheese Beef Burgers

Pork Tenderloin with Citrus Mustard Sauce

Pork Scallopini with Lemon Caper Sauce

Grilled Portabella Salad

Blue Ice® Infused Vodka

Potato Oyster Mushroom Napoleons

Santa Sweets Grape Tomatoes and Bocconcini

Sundried Tomato Mushroom Chicken Linguine

Fusilli and Meatballs

Pappardelle Bolognese

Campbell’s® Kick-Off Nachos

Grilled Diver Scallops with Grapefruit, Avocado and Upland Cress Salad

The James Bond Perfect Martini®

Grilled Kauai Shrimp and Monterey Crab Cake with Grilled Green Garlic and Grape Tomato Jus

Spiced Cider Toddy

Monterey Crabcake

Tony’s Hot Buttered Rum Mix

Kid’s California Rolls

Melon Eyes wrapped in Prosciutto

Purple Chicken Nuggets with Mint Jelly

Vox® Vodka Martini

Vox® Watermelonini

Witch's Brew and Dry Ice

Nancy’s Specialty Foods Quick Tip

Apple Crisp with Bourbon Ice Cream

Apple Prune Crostada with Armagnac Prune Ice Cream

Apple Crepe with Ginger Ice Cream

Warm Lobster Salad with Panache of Fruit Tropical and Citrus Vinaigrette

Roasted U-10 Day Boat Scallops with Potatoes Mousseline and Jus de Veau

Tree Top Applesauce

Roasted Langoustines with Pisto and Lemon Balsamic Vinaigrette

VOX Peppermint Kiss

Caramel Apple Martini

Grilled Colorado "Lamb Rolitini" Roasted Garlic, Red Bell Pepper, Orange, Fennel Marmalade Yellow Bell Pepper Coulis

Foie Gras Stuffed Quail with Butter Lettuce, Meyer Lemon Relish and Crimson Grapes

Torn Pasta with Sardines, Thompsons Grapes and Braised Fennel

Cornbread and Sausage Quiche

Liberty Farms Duck Breast with Roasted Autumn Royal Grapes and Hazelnuts

Tomato and Blue Cheese Salad with Balsamic Dressing and Almonds

Scallop Carpaccio with Sour Radish and Wasabi Vinaigrette

Turkey Raviolis with Sautéed Carrots

Holiday Citrus Turkey Salad with Roasted Carrot, Lime and Chili Dressing

Grilled Turkey Breast on a Ragu of Roast Carrots, Corn and Chanterelle Mushroom with Cranberry Relish

Pork Loin Stuffed with Apples and Apricots

Farro, Sungold, and Backyard Basil Salad

Apple Strudel with Vanilla Ice Cream and Crème Anglaise

VOX Raspberry Mistletoe

Sparkletts Water Wisdom

A Hanukkah Latke or Potato Pancake

Local Petit Halibut with Charred Grapes in Buerre Blanc with Frisse in Ver Jus and Grape Seed Oil Dressing

Colorado Lamb Loin

Krusteaz Corn Bread Muffins and Busy Bee Honey

Millstone Coffee Cooler

Strawberry Shortcake with Sweet Buttermilk Biscuits

Roasted Tomatillo Salsa

Blackened Tomato Salsa

Lavender Sugared Grapes with a Ver Jus Sorbet

Thompson Seedless Grapes with Cypress Gardens Chevre, Roasted Walnuts, and Proscuitto Ham

Smoky Chipotle Cowboy Chili

Spicy Deviled Eggs

Pork Filet with Sweet and Sour Cherry Sauce and Mashed Potatoes with Green Peas

Pork Chop with Rhubarb-Cherry Compote and Wilted Spinach Black Eye Pea Salad

Level® Cherry Martini

Fresh Vegetable Salad with Crispy Shrimp and Lime Vinaigrette

Stir-Fried Chinese Broccoli with Garlic and Black Beans

Stir-Fried Chicken with Yellow Curry

Mango Banana Breakfast Sundae

Spicy Chicken Kabobs with Mango Chutney

Grilled Salmon with Mango Ginger Sauce

Lobster Roll with Cabbage and Sweet Chili Dipping Sauce

Kalamata Olive-Sun-Dried Tomato Tapenade

Crème Fraiche Vanilla Panna Cotta with Bing Cherry Compote

Prawn, Citrus and Green Olive Salad with Aged Sherry Vinaigrette

Grilled Salmon with Orzo Pasta and Dijon Mustard Olive Butter

Mixed Green Salad with Creole Shrimp

Cherry, Apricot and Almond Spiced Crumble

Sour Cherry Sangria

Green Pizza with a Fresh Watermelon Topping

Watermelon Compote

Bronzed Chicken Breasts with Watermelon Sauce

The Anglers Wife Salad

Harbinger Salad

Spice Cured Salmon

Mango Lime Vinaigrette

Brown Sugar Marinated Nectarines and Grilled Artichoke Salad with Creole Tomatoes and Mixed Greens, Topped with a Cane Vinaigrette

Peach and Vanilla Crepes with Fresh Raspberry and Blueberry Sauce

Eggplant and Cream on Pasta

Eggplant and Beef Stuffed Bell Peppers

Teriyaki Sesame Eggplant

New Orleans Teriyaki Glaze

Beef and Lemon Kebabs

Roasted Pork Tenderloin with a Blue Cheese, Roasted Pecan and Herb Stuffing and a Parmesan Grilled Vegetable Terrine with Sugar Cane Skewered Shrimp

Oyster Begue's over Leek Confit

Pan Seared Tuna Sashimi With Wasabi Mayo Sauce

Seared Sea Scallops with Garlic Butter Rice and Roasted Corn Chowder

Roasted Carrots and Butternut Squash Cream Soup

Sunshine Salad with Strawberry Vinaigrette

Peach Raspberry Trifle

Spicy Chicken Wings

Sesame Seared Rare Island Ahi with “Mapo Tofu” and Spicy Sesame Butter Sauce

Grilled Corn on the Cob with Red Pepper-Cilantro Butter

Pineapple Orange Smoothie

Spring Roll Taco Salad or Wonton

Peach Lobster Shu Mai with Shitake Mushrooms and Tobiko Caviar

Tiger Shrimp Skewers with Tomato Horseradish-Nectarine Salsa

Mongolian Chicken and Napa Eggroll with Plum Hot and Sour Sauce

Fresh Seasonal Carved Fruit, Imported and Domestic Cheeses, Assorted Crackers and French Bread

Banana Mango Smoothie

Dole Banana and Avocado Salsa

Hawaiian Sweet Bread French Toast with Caramelized Bananas and Vanilla Vodka Coconut Syrup

Peanut Butter on Raisin Bread

Steamed Vegetables with Vin Blanc

Chicken Marsala with Shiitake Mushrooms

Mango and Papaya Salsa, Salsa Verde and Pico de Gallo

Fresh Fruit Tart

Vande Rose Pork Rack with Marinated Grilled Summer Vegetables and Lemon Garlic Ailoli

Chicken Pecan Rolls with Creamy Parmesan Sauce

Mandarin Orange-Infused Chocolate Truffles

Nor' East Feast

Pan Seared Scallop Plum Risotto

Cream of Cauliflower Soup with Smoked Salmon and Apples

Ham and Cheese Ferris Wheel

Mixed Greens with Watermelon, Pistachios, Goat Cheese and Balsamic Vinaigrette

Seared Salmon, Sweet Potato Puree with Maple-Glazed Green Beans and Dill Mustard Sauce

Pork Chops, Mango Chutney, Black Beans and Rice

Almond Accents® Turkey and Fresh Fruit Salad

Crisp Roast Duck with Roasted Plum Gastrique

California Peach and Date Bread Pudding with Walnut Tuile and Bailey’s Irish Cream Sauce

Prosciutto, Mozzarella and Tomato Panini

Provincial California Meatloaf

Peanut Butter Raisin Balls

Easy Fish Tacos

Artichoke Cream Soup with Fresh Chives

Vegetable Bruschetta

Coconut Shrimp with Fresh Plum Sauce

Roasted Potato Salad With Olive Yogurt Dressing

Beef Tenderloin Medallions in a White Wine Reduction and Garlic Wasabi Mashed Potatoes accompanied by Baby Bok Choy

Mixed Vegetable Moroccan Couscous

Tuxedo Strawberries Dipped In Dark Chocolate

Chilled Seafood Ceviche

Grilled Monterey Bay Salmon with Achiote Rice Stuffed Chiles, Grilled Prawn Salsa and Cilantro Cream

Mozzarella and Zucchini Sticks

Tropical Fruit Salad with Passion Fruit Yogurt Dressing

Stuffed Sole Fish with Eggplant Caviar and Pistacio Dust Drizzled with Citrus Sauce over a bed of Basmati Orange Rice and Glazed Carrots

Fettuccine Pasta with Pecan Garlic Sauce

Apple Empanadas

Grilled Harris Ranch Angus Rib Eye with Sweet Chili Pepper Steak Sauce and Potato and Brie Lyonnaise

Schooner’s New England Chowder, served in a Baked Potato Shell

Sugar and Spice Smoked Pork Loin with Chipotle Salsa

Autumn Grilled Pear Salad

Easy Baked Potato Lunch

Sesame WontonTriangles with Smoked Salmon and Wasabi

Pan-Seared Cabbage Minced Cchicken Rolls with Raspberry Chipotle Sauce

Blue Velvet Rice Pudding with Raspberry Sauce

Jicama, Black Olives, Radish Chicken Salad Dressed with Lime and Olive Oil and Served over Butter Lettuce

Crispy Sesame Chicken Scallopini with a Lime Beurre Blanc Sauce over Bean Thread Noodles tossed with Green Olives and Extra Virgin Olive Oil

Shrimp, Roasted Corn and Vegetable Stir Fry

Flourless Chocolate Nut Cake

Candied and Caramel Apples

Dried Apple Shrunken Heads

Potato, Broccoli and Bacon Frittata

Sour Cream Apple Pie

Harvest Apple Cake

Roasted Bell Pepper Soup with Fresh Yogurt

Pasta Primavera

Cinnamon French Toast with Caramel Sauce

Roasted Peach Salad with Pecans and Gooseberry Vinaigrette

Seasoned Vegetable Panini wtih Feta Cheese on Foccacia Bread

Ginger Lime and Peach Granita

Italian Stuffed Mushrooms

Traditional Deviled Eggs

Pork Chop “Picatta” on Gorgonzola Mashed Potato with Balsamic Infusion

Grilled Pork Tenderloin on Wild Mushroom Potato Risotto with Chipotle Honey Drop

Wild Mushroom Risotto

Tri-color Pasta with Fresh Meat Sauce

Stuffed Avocados with Seafood Salad

Green Beans and Roasted Eggplant Salad

Stuffed Mushrooms with Caramelized Onions

Chicken Parmesan with Steamed Vegetables and Lemon-Caper Butter Sauce

Beef Fajita Stir Fry

Chocolate Mousse Cups

Pumpkin Crème Brulee

Pumpkin Roulade

Chicken Wheels with Sun-Dried Tomatoes and Spinach Sauce

Pumpkin-Raisin Cookies

Scrambled Eggs on Smoked Salmon and Russet Potato Napoleon with Chives Cream

Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork

Grilled “Steak and Eggs” Odon Buri Style with Maui Onion Jus

Recipe for Flavored Salt

Wisconsin Gorgonzola Souffle

Autumn Apple Salad with Vinaigrette

Brandied Apple Stuffed Pork

“Wafu Steak” with Japanese Mushrooms, Onions, Garlic and Ponzu Sauce

Pork Loin in Pear-Dijon Sauce

Quick Fixins Grilled Fruit Salad with Poppyseed Dressing

Crunchy Peanut Butter Treats

Grilled Fruit Salad with Poppyseed Dressing

Orange BBQ Chicken with Grilled Vegetables

Orchard Peach-Berry Shortcake

Italian Garden Vegetable Soup

The Original Chex® Party Mix

Vanilla Ice Cream and Fruit Compote Napoleon with Sweet Apricot Sauce

Lime and Cilantro Marinated Chicken with Fresh Vegetables and Mango Salsa

Chocolate Banana Pops

Peri Cool Ranch Dip

Salmon Caesar Salad

Shrimp Ceviche and Avocado Salad with Citrus Vinaigrette

Red Curry Shrimp in a Pineapple

Pineapple Fried Wild Rice

Macadamia Nut Baked Fresh Opakapaka

Beurre Blanc Sauce

Cranberry Walnut Scone

Thyme Grilled Kampachi with Roasted Golden Cauliflower, Almonds and Pomegranate Red Bell Pepper Pesto

Chicken Paillard with Spicy Pecans, Dried Cranberries and Grand Marnier

Fresh Potato Chips

Sweet and Spicy Port Shrimp with Garlic Butter Rice

Heavenly Hash Parfait

Quick and Easy Bean Salad with Jicama

Asian Chicken Salad

Stuffed Roasted Pork Loin with Irish Mist Glaze

Tenderloin Steak with Gorgonzola Butter and Parmesan

Warm Tomato and White Bean Stew

Miso Marinated Sea Bass and Diakon Radish Salad

Fresh Berry Vanilla Parfait

Rick's Holiday Fudge

Baked Potato Soup

Apple and Proscuitto Salad

Peach Pastry Brulee

VOX Party Stations

Breakfast Peanut Butter Chilled Latte

Citrus Italian Pork Tri-tip with Tomato Salad

Orange Shrimp and Fennel Salad

VOX Pomegranate

Mixed Baby Greens with Fresh Nectarine Vinaigrette

Portobello Mushroom and Goat Cheese Salad

‘Fauxtato’ Soup

Super Bowl Salsa

Cauliflower Couscous

Mustard Crusted Pork Tenderloin

Italian Pepperoni Bites

Hot and Spicy Heroes

French Onion Soup

Onion Rings in Beer Batter with Garlic Aioli

Balsamic-Marinated Sweet Onions with French Green Beans, Proscuitto and Tomatoes

Zucca Alla Livornese

Spinach, Almond and Orange Salad

Oven Roasted Tomato Salad with Balsamic Vinegar

Heirloom Tomato Salad with Sweet Onions, Bocconcini and Balsamic Vinaigrette

Berkshire Pork Tenderloin with White Corn Succotash

Halibut with Corn and Chanterelle Ragout

Luna Park Cobb Salad

Maine Lobster with Avocado, Cherry Tomatoes, Kaffir Lime, and Young Cilantro

Hand Cut Ahi Tuna Tartare with Avocado, Beets, Yuzu, Mustard Oil and Black Radish

BOA Steakhouse Signature Bone-in Rib Eye Steak

Rice Balls with Roasted Tomatoes and Mozzarella

Whole Fish with Charred Cherry Tomatoes and Leeks

Chicken Achiote, Corn on the Cob with Chili Butter and Mixed Greens with Lemon Dressing

Easter Asparagus and Ham Bake

Grilled Asparagus and Hearty Vegetables

Stuffed Pork Chop with Tomato Salad

Moroccan Breakfast

“Brad Sticks” / Tapas Sticks

Strawberry Bellini

Heirloom Lettuce Salad with Apples, Walnuts, and Blue Cheese

Strawberry Tart

Cream Biscuits with Strawberries and Whipped Cream Fraiche

Medaglia D'Oro Frozen Latte Frappé

Coco Pazzo - Crazy Strawberries

The Perfectly Balanced Apple Martini

The Herb Martini

Holiday Ice Cream Cookies

The Level Chocolate Covered Cherry

Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon and Olive Oil Emulsion

Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari

Medallions of Pork Tenderloin on Wild Mushroom Risotto with Balsamic and Port Wine Glazed Cherries

Grilled Pork Chop with Rosemary Roasted Potatoes and Cherry Rusett

Warm Duck Salad with Cherry Vinaigrette, Toasted Pecans and Goat Cheese Toasts with Spicy Picked Cherries

Cherry Compote on Two Desserts

Valhrona Chocolate Almond Torte

Fiesta Taco Burgers

Meatloaf Sandwich, French Dip Style

Grilled Pork Chops with Emerils Sweet Original BAM B Q Sauce

Emeril's Baby Arugula Salad with Tomatoes, Vidalia Onions and Popcorn Shrimp

Marinated Mozzarella and Salami Bites

La Dolce Gorgonzola with Fresh Cherry Compote

Roasted Herb Chicken

Chocolate and Brandied Cherry Tart

Roasted Romaine Heart with Shallot Red Wine Reduction and Olive Oil

Seedless Grape Gazpacho with Tomato Mozzarella

Romaine Salad with Spanish Cabra Goat Cheese and Grapes

VOX Citrus Sunset

Grilled Salmon with Gravenstein Apples and Wild Mushrooms

Butter Lettuce Salad with Gravenstein Apples

Raspberry Lime Spritzer

Triple Crusted Filet of Beef Stuffed with Mushrooms and Roast Garlic with Potato - Sweet Potato Gratin, and Braised Greens

Roasted Acorn Soup with Apples

Apple Pistachio Crisp

Shaved Apple, Pear, and Avocado Salad with Candied Walnuts

Basil Fettuccini with Heirloom Tomatoes and Zucchini

Heirloom Tomato, Fresh Mozzarella and Basil Salad

Lobster Al’ Americaine

Chevre Pithiviers with Caramelized Pears

Alsatian Green Onion Tart

1800 Ultimate Margarita aka The Cadilac

1800 Mexican Madras

1800 Hot Blooded Maria

1800 California Sour

1800 Pomegranate Margarita

Brick Roasted Chicken with Apples

Fried Apple Pie

Sautéed Shrimp and Sugar Snap Peas

Biffy's Vegan Chocolate Mousse

New Red and White Potatoes Crushed with Fresh Dungeness Crab

Hot Spiced Fuji Apple Cider

Baby New Potatoes with Caviar and Crème Fraiche

Grilled Char Siu Pork Chop

Gingered Apple Sauce

Quick Apple, Almond, and Pinenut Tart

Herbalicious Martini

Level® Herbalicious Martini

Mozzarella in Carrozza with Anchovy and Caper Sauce

Grilled Cornish Game Hen with Walnut Bread Stuffing

Soft Ripened Goat Cheese, Caramelized Beets and Walnuts

Slime Eyeballs and Ooze Bugs

Saddles Prime Rib

Three Potato Gratin

Pesce Alla Palermitana

Braised “Kobe Style” Beef Short Ribs with Black Truffle Whipped Potato, Root Vegetables and Crisp Garlic Root

Raspberry Grand Brut

White Cosmopolitan

Poached Sea Bass Dalmatian Style

Lamb Shanks with Oranges and Olives

Fresh Guacamole

Fresh Tomato Salsa

Buttered Asparagus with Scrambled Eggs and Smoked Salmon

Salinas Valley Greens with Asparagus, Crispy Prosciutto and Shaved Parmesan Cheese

Phyllo Packages with Tyropitta

Tadich’s Grilled Halibut with Grilled Summer Vegetables

Spicy Vegetable Tempura

Empanadas de Platano Macho

Grilled Ahi Tuna with Prawns, served with Local Mixed Greens

Pasta with Fresh Garlic-Tomato Sauce

Indonesian Long Pepper Cherry Sorbet in Chocolate Dipped Mini Cones

Honey Lavender Ice Cream Sandwiches

Kentucky Mint Julep Granita

Fresh Bing Cherry Lemonade

Tomato Soup (from the garden) with Gnocchi a la Parisienne

Roasted Tasmanian Venison with Chinese Spiced Crab Apples and Celeriac Puree

Thai Style Spring Bay Mussels

Baby Green Lip Abalone Confit with Fresh Lime, Mirrin and Ginger Dressing

Peppermint Bay Crayfish Thermidore

Panko Crumbed Angasi Oysters, Carrot, Wasabi and Wombok Noodles, Ginger Caramel

Tarte Tatin and Homemade Cinnamon Ice Cream

Spicy Roasted Trevalla and Prawn with Black Sticky Rice, Egg Yolk Ravioli, Palm Sugar and Roasted Garlic Sauce

Quick and Easy Garlic Pesto Sauce

Clementine, Banana and Pineapple Smoothie

Spinach-Clementine Salad

Watermelon and Arugula Salad with Candied Pecans, Virginia Ham and Buttermilk Blue Cheese Dressing

Watermelon-Lemonade Popsicles

Cherry and Baked Goats Milk Brie Salad with Ver Jus-Lavender Dressing

Oven Roasted Rack of Lamb with Fava Beans Portobello and Leek Hash with Mint-Cherry Compote

Trelio’s Cherry and Chocolate Angel Food Shortcake

Hummus and Sun-Dried Tomato Wraps

Almond Chicken Salad in Lettuce Cups

Vegetable Pasta Salad

Quick Blackberry Sauce for Poultry or Pork

Burrata Bruschetta with Braised Tuscan Kale

Grilled Chicken Salad with Spiced Dried Plums, Ham and Goat Cheese

Fried Artichokes with Lemony Aioli

Yogurt with Macerated Peaches, Plums and Nectarines

Rustic Tree Fruit Tart

Citrus Marinated Flank Steak

Nectarine Bruschetta

Herb and Garlic Marinated Grilled Chicken

Stuffed Pork Chop with Peach Gastrique and Grilled Peaches

Chicken Picatta with Summer Vegetables

Plum, Lemon, Buttermilk Upside Down Cake

California Chile Chile Burger

Baja BLT burger

Cream of Tomato Soup

Gazpacho Consomme Organic Vegetable Ceviche

Romaine Hearts and Local Strawberries, Roasted Pistachios and Marinated Feta Cheese and Black Pepper

Spaghetti with Shrimp and Zucchini Blossom

Strawberry Tiramisu

French Red Pumpkin Risotto

Pumpkin Soup with Chestnuts and Sage

Shaved Zucchini Salad with Arugula, Mint and Parmesan

Warm Harvest Salad

Grilled Flatbread with Smoked Salmon

Tomato Garlic Braised Italian Sausage

Labor Day BBQ Ideas

Kraft Cheese Sandwich and Lunchables

Petrale Sole with Summer Squash Caponata

Heirloom Tomato Salad

Chicken with Basil Spaetzle, Spinach and Summer Corn, Caramelized Honey Gastrique

Coconut Rice Pudding

Quick Clam Chowder

“Special Sauce” for Burgers and Hot Dogs

Roasted Corn and Chicken Quesadillas

Ice Cream SandWitches

Basic Napa Rose Cabernet Sauce

Breakfast Bagel Bites

Buffalo Chicken Burgers

Harvest Vegetable Panini

Grilled Quail with Butternut Squash Budino and Saba

Halibut Watermelon Ceviche

Warm Salad of Harvest Apples, Smoked Bacon, Haricot Vert, Yellow Wax Beans, Water Cress, Frisee, Roasted Pecan and Fiscalini Cheddar tossed with a Sparrow Lane Cider Vinaigrette

Crisp Duck Confit with Pumpkin Raviolis Sauteed in Sage Brown Butter with Figs, Golden Chanterelles

Jimmy Dean Sausage Stuffing

Cinnamon Peach Brown Betty

Beef with Broccoli Eggrolls

Sweet Corn and Zucchini Gratin with Fresh Basil

Summer Corn “Polenta” with Aged Cheddar and Chives

Pappardelle, Walnut Pesto and Arugula

Belgian Endive, Candied Walnuts and Oranges

Ratatouille Gratin

Mustard Vinaigrette-Dressed Pork Tenderloin over Mixed Greens and Raisins

Pumpkin Custard Tart with Pomegranate Caramel Sauce

Almond Fennel Stuffing

Florentine Turkey Roulade

Poached Pear on Orange Pound Cake with Dried Fruit Compote and Apricot Sauce

Skillet Breakfast Casserole with Sara Lee Bagels

Fancy Pigs in a Blanket featuring Hillshire Farm Lit'l Smokies

Warm Apple Crisp

Cowboy Porterhouse Steak with Crushed Olive Oil Potatoes, Garlic Spinach and Tomatoes

Asiago Gallo Salame Spread

Gourmet Pepperoni Pizza

Beefeater Gin Gobbler

Absolut White Cosmo

Kahlua Irish Coffee

Kahlua Toasted Almond

Absolut Mandrin Starlett

Anise Cured Duck with Wok Tossed Broccoli and Balsamic Orange Syrup

Lobster and Broccoli Satay

Black-Eyed Pea Battered Shrimp

Grilled Whole Red Snapper

Shrimp Remoulade

Marinated Gulf Shrimp

Charbroiled Oysters

Old Fashion Buttermilk Pancakes

EGG NOG Buttermilk Pancakes

Jeff’s Favorite Omelet

Chef Duke's Voodoo Shrimp

Cherry Orange Poppy Seed Muffins

Pistachio Crusted Pork Rib Chop, Heirloom Apple Coulis, Gingered Butternut Squash Puree and Tangerine Fennel Salad

Clams with House Cured Maple Pork Belly and Creamy Grits

Epic Roasthouse Macaroni and Cheese

Watermelon Fruit salad w/Dulcena

Brine w/Master Cut Pork Tenderloin

Brandied Cherries

Sour Cream Apricot Breakfast Bread

Roasted Vanilla Apricot Ice cream

Cherry Jalousie

Apricot/Cherry Cobbler

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