Crusted Red Snapper and Succotash
Guadalajara's Corp. Exec. Chef Kevin Sharkey made their Crusted Red Snapper with Succotash.



Spiced Tuscan Ribs over Soft Polenta
Primo 116's Owner and Chef Steve Gellas made Spiced Tuscan Ribs over Soft Polenta.



Venison Osso Bucco
Freemason Abbey's Executive Chef Steve Kenney stopped by to make Venison Osso Bucco.



Pasta Fagioli and Italian Salad
City Dock's Exec. Master Chef Robert Cillizza made their Pasta Fagioli and Traditional Italian Salad



Braised Lamb Shank
The Williamsburg Inn's Chef Travis Brust made Braised Lamb Shank with Creamy Roasted Corn Polenta.



Seared Sea Scallops
McCormick & Schmick's Chef Chris Ianni's Seared Sea Scallops.



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