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• KEY LIME PIE
• HALIBUT WITH HERB CRUST, SPINACH PUREE AND POTATO GALLETTE
• Texas Beef Brisket Chili
• Dried Fruit and Nut Crostata
• Braised Pork Shoulder with Quince
• Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)
• Mushroom Soup with Hazelnut Gremolata
• Cherry Almond Shortbread Cookies
• Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
• Braised Short Ribs
• Bacon Cheddar Quick Bread with Dried Pears
• Cheesy Baked Penne with Cauliflower and Crème Fraîche
• Artic Char with White Beans, Wild Mushrooms, and Oven-Dried Tomatoes
• Roasted Parsnips with Parsley
• Bosc Pears in Rosé Wine with Persimmon Ice Cream
• Individual Zucchini, Lemon, and Ricotta Galettes
• Leek Confit
• Deep Chocolate Pound Cake
• Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
• Chicken Scallopine with Hazelnut-cream sauce
• Halibut in Hazelnut Romesco with Potatoes
• Cinnamon-Plum Chutney
• Corn Maque Choux
• Three-Apple Applesauce
• Green Tomato and Red Onion Relish
• Pineapple Upside-Down Pumpkin Gingerbread
• Oatmeal, Pecan, and Date Sticky Biscuits
• Maple Hazelnut Pie
• Whole Striped Bass with Lemon and Mint
• Caramel-Pear Butter
• Steak with Parmesan Butter, Balsamic Glaze, and Arugula
• Chicken Sandwiches with Chiles, Cheese and Romaine Slaw
• Persimmon Ice Cream
• Apple and Pomegranate Tart Tartin