Baked Anjou Pears stuffed with Roquefort, Walnuts and Dried Cranberries

Thai Peanut Apple and Watercress Salad topped with Sesame Seeds and Walnuts

Italian hot sausage with peppers and onions broiled over grapefruit slices: prepared by Marc Chalfant

Vegetarian pumpkin fennel lasagna layered with mozzarella cheese

Garlic ginger pork chops with a side of smashed ginger potatoes. Made with a pen knife and Foreman grill.

Polish Brats in a 24 hour Guinness bath before being beer boiled

Bianca pizza with pickled red onions, pecorino and sopressata