Stay Motivated when the Temperature Dips
Marinated Eggplant, Artichokes, Sweet Pepper Confit & Piperade Sauce
Strawberry Fritters with Strawberry Consommé & Coconut Sorbet
by Chef Craig Strong of Studio at Montage Beach
Roasted Zucchini with Ricotta and Mint
by Chef Sheamus Feeley of the Long Meadow Ranch Winery & Farmstead Restaurant
Yellow Squash Soup
by Chef Walter Bundy of Lemaire Restaurant
Halibut with Lemon-Herbed Vinegarette
by Chef Brian Scheehser of Trellis at Heathman Hotel
Warm Brussels Sprout Salad
by Chefs Mark Gaier and Clark Frasier of Summer Winter