Mallards' Eastern Shore Crabs Benedict
Mallards' Johnny Mo joined us from the Wharf in Onancock and cooked Eastern Shore Crabs Benedict.



Sausage & Bell Pepper Fritatta
The Green Onion's Chefs Taylor Anderson and Baron Rodrigue made Sausage and Bell Pepper Fritatta.



Eggs Benedict Chesapeake
The Williamsburg Inn's Chef de Cuisine Travis Brust made their Eggs Benedict Chesapeake.



Southwestern Breakfast Casserole
Farm Fresh Corp. Exec. Chef Bob Hirasawa made Southwestern Breakfast Casserole.



Mushroom & Crab Quiche & Hollandaise
Freemason Abbey's Exec. Chef Steve Kenney made Mushroom and Crab Quiche with fresh Hollandaise.



Southern Eggs Benedict and French Toast
Montgomery Grill's Chef Michael Shannon made us their Southern Eggs Benedict and French Toast.



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