Larry's Calamari Salad

Fish Gaucho's Ahi Quinoa Salad

Melville Tavern's 3-Cheese Sandwich

Summer Truffle Risotto by Chef de Cuisine James Anderson of Affina Food and Wine

Eggplant and Cucumber Salad by Executive Chef Thomas Snyder of Esteban Restaurant

Blackberry-Strawberry-Rhubarb Jam

Grilled Swordfish with Roasted Winter Vegetables and Balsamic Reduction by Executive Chef Juan Ponce of The Old Fisherman’s Grotto

Pan Roasted Halibut, Fennel, Potatoes and Salsa Verde by Executive Chef William Bennett of Corral de Tierra Country Club

Autumn Roast Pork by Central Coast Event's Executive Chef Claire Hulstrom

Pumpkin Cream Cheese French Toast: A Breakfast Club Creation

Pork Tenderloin with Rosemary, Blackberry Balsamic and Orange Zest Reduction from Triò Carmel's Owner, Karl Empey

“Bleu Cheese and Pear Tart” submitted by Professional Culinary Coach Valerie Kazansky

Burrata, Persimmon & Arugula Salad with Crushed Hazelnuts by Chef Todd Fisher