Cocktails and Mixed Drinks

• Cherry Infused Bourbon (Bourbon)
• Cold Cure Cocktail (Bourbon, Spicy Chilies)
• The Gemmy (Rum)
• Master Cherry (Bourbon, Carpano Sweet Vermouth, Fresh Cherries)
  
• Mexican Hot Chocolate (Aged Rum, Maraschino Liqueur, Mexican Hot Chocolate)
• Dapple Dandy Pluot Cocktail (Rum, Ripe Plums)
• Salted Plum Cocktail (Shochu, Green Plums)
• Sangria (White Wine, Rosé, Cointreau)
  
• Simple Syrup (Non Alcoholic)
• The Ward 2010 (Spiced Rum, Maraschino Liquor, Citrus)

Snacks

• Spiced Caramel Popcorn (Adapted from a Nancy Silverton recipe)
• Radish Salad on Toasted Bread with Butter
  

Starters

• Caviar with Citrus and Caper Creme Fraiche (Inspired by Chef Jason Travi)
• Chicken Spring Roll (The No Drip Recipe)
• Crab Soup (Maryland Style with Corn and Spice) (Inspired by Chef Brian Best)
• Hamachi Crudo with Avocado and Pomelo
• Edamame Dip
• Fruit Salad (Suzanne Goin’s Savory Fruit Salad Recipe) (Inspired by Suzanne Goin)
• Green Gazpacho with Tomato Salsa (Adapted from a recipe by The Lee Brother’s Simple Fresh Southern Cookbook)
  
• Potato Leek Soup
• Prosciutto-Wrapped Scallops with Lemon Relish (A modified recipe from Alice Waters)
• Razor Clams with Salsa Verdes Dipping Sauce (Inspired by Chef Brian Best)
• Simple Salad with Shallot Vinaigrette (Inspired by Alice Waters)
• Spring Vegetables with Meyer Lemon Cream (Inspired by Suzanne Goin)

Vegetable Side Dishes

• Beets, Marinated in Citrus and Spice
• Beets, Roasted and Marinated in Horseradish (Inspired by Chef Nancy Silverton)
• Butternut Squash Gratin
• Cauliflower Steaks with Cauliflower Puree (Chef Dan Barber Recipe)
• Delicata Squash with Browned Butter and Sage
• Market Lettuce with Shirred Eggs (Inspired by Chef David Lentz)
• Spring Vegetables with Meyer Lemon Cream (Inspired by Suzanne Goin)

Entrees

• Caramel Pork Butt Banh Mi
• Chicken Banh Mi (Five Spice) (Adapted from a recipe from Mai Pham)
• Chicken, Zuni’s Whole Roasted Chicken with Bread Salad (Chef Judy Rodgers Recipe)
• Chicken under a Brick (Chicken Al Mattone)
• Chicken Coca Cola (A family recipe)
• Crusted Halibut with Shrimp Moussaline (Inspired by Chef Quinn Hatfield)
• Coffee-Marinated Bison Short Ribs (can be made with Beef Shortribs)
• Fava Bean Puree with Spaghetti
• Green Gazpacho with Tomato Salsa (Adapted from a recipe by The Lee Brother’s Simple Fresh Southern Cookbook)
• Lamb Burger with Pistachio Salsa Verde
• Mixtas: The Guatemalan Hot Dog Taco (A family recipe)
• Reddened Catfish with Lime Watercress Aioli
• Vietnamese Chicken Banh Mi (Inspired by Chef Mai Pham)
  

Breakfast Foods

• Baked Eggs Al Forno (Inspired by Chef Bryant Ng)
• Perfect Poached Eggs on Toast with Sauteed Kale
• Angel of Cafecito Organico’s Chocolate Coffee Bread
• The Best Granola Ever (Inspired by Chef Louisa Shafia)
• Finnish Pulla Bread (or Nisu), a braided cardamom sweet bread
• Strawberry Rhubarb Compote for Yogurt (Inspired by Chef Louisa Shafia)
  

Desserts

• Chocolate Chip Cookie (Martha Stewart Recipe)
• Chocolate Pots De Creme (Chef Judy Rodgers Recipe)
• Meyer Lemon Trifle (Inspired by Chef Suzanne Goin and Chef David Lentz)
• Strawberry Rhubarb Compote with Pistachios (Inspired by Chef Louisa Shafia)

Gluten Free

• Beets, Marinated in Citrus and Spice
• Beets, Roasted and Marinated in Horseradish (Inspired by Chef Nancy Silverton)
• Cauliflower Steaks with Cauliflower Puree (Chef Dan Barber Recipe)
• Caviar with Citrus and Caper Creme Fraiche
• Chicken under a Brick (Chicken Al Mattone)
• Chocolate Pots De Creme (Chef Judy Rodgers Recipe)
• Coffee-Marinated Short Ribs
• Crab Soup (Maryland Style with Corn and Spice)
• Delicata Squash with Browned Butter and Sage
• Fruit Salad (Suzanne Goin’s Savory Fruit Salad Recipe)
• Mixtas: The Guatemalan Hot Dog Taco (A family recipe)
• Potato Leek Soup
• Razor Clams with Salsa Verdes Dipping Sauce
• Simple Salad with Shallot Vinaigrette
• Spring Vegetables with Meyer Lemon Cream