Breakfast Apricot Crisp

Vermont Cheddar Soup

Olive Tapenade with Arugula and Sun-Dried Tomato

Squid Ink Pasta with Stilton Blue and Fresh Figs

Chili Lime Cucumber Noodles on Salted Watermelon Basil

Grilled Chicken and Strawberries with Balsamic Syrup

Grilled Artichokes
with Lemon Aioli

Beef and Scallion Rolls

Mexican Street Corn

Lobster and Bacon Macaroni and Cheese

Peppermint Coffee Toddy

Loaded Potato Soup

Brown Rice Salad with Cumin and Lime Vinaigrette

Pumpkin, Corn and Lemongrass Soup

Hummus

Sriracha Popcorn

Celery Root Soup with Caramelized Apples

Blueberry Lavender Lemonade

Riesling Sangria with Lychees

Cream of Cope’s Corn Soup with Shrimp and Wild Mushrooms

Beet Bundt Cake

Blueberry Cream Cheese Muffins

Bacon-Wrapped Cod with Frisee

Buffalo Blue Cheese Deviled Eggs

Grilled Fontina and Blackberry Basil Smash Sandwiches