Restaurant
Eve (Cathal Armstrong)
Roasted Squab Breast with a Pocket Full of Treats
Alchemy
Caterers (Carla Hall)
Parmesan
Olive Shortbread with Parsley Pesto and Goat Cheese. Green
Bean...Tomato
and Feta Cheese Salad
Belle
Haven Country Club(Chef Max
Knoepfel)
Minted
Duo of Summer Melon Soup, Max's Melon - Raspberry Stir Stick, Cedar
Plank
Salmon Filet with Nest of Summer Fennel...Nectarine and Yellow Ripe
Tomato
Salad and a Meyer Lemon-Honey Dressing
Harry's
Tap Room(Alex Reyes)
Heirloom
Tomato Salad, Pan Seared Branzini
The
Rail Stop(Thomas Kee) Roasted
Lobster with Chive Butter and accompaned with a Spinach and Mushroom
Fondue,
Lobster Bisque
La
Sandia(Charles Cihlar & Manny Flores) Chicken
Mole with White Rice Vegetables & Massa Cup with Charros, Blood
Orange
Habanero Margarita with Mole Negro Rim
Certified
Chef Instructor(Kathleen Linton) Pumpkin
Bisque, Apple Brandy Pork Chops, Spinach Salad with Warm Bacon-Mustard
Dressing, Vichy Carrots
Private
Chef, Instructor(Tom Hughes) Winchester
Pork (apple crusted pork) with Balsamic Marinated Radiccho, Fall Spiced
Panna Cotta with Candied Pumpkin Compote
Personal
Chef, Instructor(Alba Carbonaro Johnson) Potatoes
with Parsley Pesto & Mozzarella, String Beans with Golden
Breadcrumbs
& Mint, Baked Fennel in Pomodoro Sauce & Cheese, Spinach with
Crumbled
Amaretti
Paradise
Springs Winery(Kirk Wiles) Apple
Curry Soup paired with 2010 Sommet Blanc Wine, Baked Brie paired with
Petit
Verdot Wine, Braised Lamb Chops with Mediterranean Salsa paired with
Meritage
Wine
Patowmack
Farm(Chris Edwards) Roasted
Pumpkin
with Berbere Spiced Gravy
Cookbook
Author & Culinary Instructor(Matt Finarelli) Orecchiette
with Porcini, Bruschetta with Roasted Red Peppers & fresh
Mozzarella,
Stuffed Artichokes
2100
Prime(George Fissiadis) Heirloom
Tomato Soup with Grilled Cheese Brioche, Local Striped Bass with Celery
Root Puree...Royal Trumpet Mushrooms...Thyme & Lemon Olive Oil,
Orange
Vanilla Creme Brulee
Ris(Sarah Biglan) Salmon Tartar
with Miso
Vinaigrette & Chili Mayonnaise
Mediterranee
Restaurant(Jacques Imperato) Cold
Watercress Soup...Watercress Salad with Grilled Feta Cheese, Socca
with Grilled Vegetable Salad in a Balsamic Dressing and Roasted Goat
Cheese
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