Crispy pressed pork belly, brie, apple jelly, pickled shallots, & apple brandy reduction.
Morel mushroom ice cream, chocolate chili cookies & candied almonds.
Served with an insalata caprese & balsamic reduction.
Pork chop with mozzarella & yukon gold puree.
A whimsical & playful take on a classic Parm dish.
Made of Velveeta, Beef Jerky, & Funyons. Yeah you read that right.
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NY strip, chicken confit & serrano ham combine to create a unique burger experience.
A very popular fried food now on pizza. Accompanied by a pineapple BBQ sauce.
Lamb chops with Israeli couscous, cucumber raita & carrot puree. With Natalie from FoodAtick.
Sustainable fish with cauliflower, green beans & broccoli.
An acid-free pizza alternative.
Sustainable seafood done right.
Strawberry bread pudding with whipped vanilla mascarpone & chocolate.
5 Star Makeover Group's February theme: Beets.
A non-classical take on a classic dish.
The Cajun classic turned into lasagna? Yeah, why not!
A collaborative effort between Natalie from FoodAtick & Lazaro Cooks.
A whimsical take on a recent BBQ lunch from a local smokehouse. Brisket & pork belly blend.
Serve this at your next dinner party. Sustainable yellowfin tuna with nicoise salad components.
Mom's Chicken Marsala presented in the style of a French Onion Soup Gratin.
Ground yellowfin tuna meatballs with Israeli couscous.
A perfectly sustainable coho salmon Sunday lunch.
Beef rib eye, Florida Spiny lobster tail meat, pickled chilies, & fried plantains. Yup!
Chicken, apple & brie come together in the deep dish pizza.
The classic meatloaf dinner reimagined.
Organic grass-fed Bison sirloin with cold oil spherified Shiraz reduction.
Stuffed chicken thigh, puffed saffron rice, chicken demi-glace & edible garden.
Seared yellowfin tuna, caramelized tofu, yuzu jelly & miso mayo.
Rainbow trout loaf, rainbow trout gravy, creamed sunchokes, & green beans.
The Cuban classic goes next level.
With hints of banana, chocolate, and citrus this drink is an ideal poolside libation.
Vanilla infused French Toast with La Fe Bananas & Pop Rocks.
Confit of eggplant with yukon gold puree, fried tofu & Cuban espresso ketchup.
Free-range organic oven-roasted chicken leg filled lasagna. Addictive. Crack on a plate!
Caponata is a Sicilian antipasti paired here with sustainable pan-roasted Pacific halibut.
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Saffron risotto with butter-poached Florida spiny lobster tail meat. Nice!
Whole cooked Madagascar prawn, great flavor in the head. Do not be afraid.
Seafood mac & cheese. Orzo pasta and Saint Andre triple cream cheese. Decadently rich.
Spring on a plate. Spring peas, cumin carrot puree & pan-roasted golden kingkilp.
Ramen with a thick rich black & canary bean ragu. Oh, a NY strip steak.
Farmers market inspired. Sweet corn soup, minted mushy peas, caramelized pancetta.
Decadent "Pizza". Beef tenderloin, pickled chilies, black bean, & avocado on a grilled tortilla.
Hand-foraged wild lobster mushrooms, Gorgonzola cheese, sunflower seeds, white truffle oil.
Grilled cheese all growed up. Pulled pork, pickled red onions & taleggio cheese.
Sweet meets sweet. Florida sweet corn puree & Florida blue crab meat. On toasted French bread.
Stuffed organic pork loin. Served over jicama, pickled chili, Thai peanut sauce & tostone.
Yukon golds, shiitake mushrooms, leeks & shallots, sauted in duck fat & white truffle oil.
Florida clams lightly coated & fired. Plated on avocado, mango, red onion with cilantro mayo.
Sustainable pan-roasted sablefish with blue crab mousse & summer relish.
Dynamic flavor combo of chocolate, Cuban espresso, French bleu cheese, & edible organic rose.
My upscale Cuban spin on a British pub classic.
Shiitake, butternut squash, cauliflower, leeks, gouda & gruyere. Organic next level veggie fare.
My playful whimsical take on a classic. Roasted pork belly & edamame puree.
Pan-roasted sustainable Pacific halibut with a deconstructed fried rice.
White asparagus potage with wild rice, prosciutto, & organic edible garden.
Sustainable US farm-raised catfish with black beans, edamame, mascarpone & edible rose petals.
Bacon dashi sitting atop a white truffle egg custard. Soft scramble egg & roasted pork belly.
NY strip steak with Bleu d'Auvergne. Romaine salad with maytag blue and roasted pork belly.
