Seven-Spice Scallops with Gingered Butternut Squash, Fennel Apple Salad and Brown Butter Vinaigrette

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Recipe by Doug Turbush, Executive Chef/Owner, Seed Kitchen & Bar



Wildfire’s Sin-less Martini

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Recipe by Brad Wermager, Director of Wine and Spirits, Wildfire



Mint Julep Mousse

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Recipe by Roger Fong, Chef, 
R-Rice Sushi, Wok and Grill


Olive Oil Infused with Herbs de Provence

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Recipe by Tony Itzie, Executive Chef, Sage Woodfire Tavern


Miso-Glazed "Mero" Sea Bass

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Recipe by Thomas Minchella, Executive Chef, McKendrick's Steak House


Guinness Braised Short Ribs

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Recipe by Ria Pell, Executive Chef/Owner, Sauced


Skinny Slaw

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Recipe by Shelley Skiles Sawyer


Lemon Smashed Yukon Potatoes

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Recipe reprinted from: Tyler Florence Family Meal ©2010 by Tyler Florence. Premission granted by Rodale, Inc. Available wherever books are sold.

LowCountry Smoked Chicken Salad

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Morton’s The Steakhouse Spa-Tinis

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Recipes by Morton’s The Steakhouse Vice President of Wine & Spirits Taylor Field, III, Certified Sommelier Sara Fasolino and Master Mixologist Francesco LaFranconi



Kitchen Sink Salad

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Coffee Martini

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Georgia White Shrimp and Fresh Chèvre Grits
WITH GRILLED LEMON BEURRE BLANC

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Recipe by Cooper Greene Miller, Executive Chef, The Feed Store


Chocolate Lavender Cheesecake Lollipops

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Recipe by Charles Barrett, Executive Pastry Chef, A Legendary Event


Maple-Black Peppercorn Soaked Buffalo Tenderloin

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Cabbage and Mushroom Toast

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Recipe by Steven Satterfield, Executive Chef/Co-Owner, Miller Union