Creamy no-bake pie with bits of tangy cranberry nestled in a gingersnap crust.

Green beans and diced red bell pepper seasoned with cayenne pepper and sautéed in bacon grease.

Repurposed Blueberry muffins layered with citrus zested crème fraîche and fresh blueberries.

Beer battered Fish with a crispy crust infused with powdered shrimp and rice flour to boost the flavor and crunch.

Refreshing Citrus Salad with Couscous, pickled onions and pistachios for a little crunch.

Slightly sweet and crispy, pillow-like pastry, deep fried and dusted with powdered sugar.

Crispy potatoes, sauteed onions, pepper and garlic enveloped in egg. Served with a garlic aioli.

Refreshing Grilled corn salad with whole kernel corn grilled and cut off the cob. Tossed in melted butter with cucumbers, minced capers black-eyed peas, red bell pepper and onion. Seasoned with chili powder and salt with a squeeze of lemon.

Balsamic glazed ribeye steak grilled to perfection atop a bed of arugula and spinach served with avocado and topped with blue cheese crumbles.

Savory umami bombs of flavor. Gummy wonton wrappers filled with pasted shrimp and finely chopped pork shoulder and minced mushrooms.

Golden brown baked, ooey-gooey buttery brown sugar and bacon cinnamon rolls topped with a maple cream cheese frosting and garnished with crisp bacon bits.

Chilled court Bouillion poached shrimp served with a tangy and slightly spicy cocktail sauce.

Crunchy mixed vegetable chips served with a creamy onion dip.

Velvety vanilla panna cotta served topped with a sweetened fresh raspberry puree.

Sauteed mushrooms, sundried tomatoes and goat cheese enveloped by a thin layer of gently cooked scrambled eggs to form an omelet.

Easy, 6-Ingredient lemon pepper and garlic marinated chicken thighs, grilled to juicy perfection.

Gremolata topped skirt steak, featuring a juicy grilled steak enhanced by a vibrant gremolata of parsley, garlic, lemon zest and smoked sardines.