School Demo

Classic Italian Salad with Sliced Pepperoncini Peppers, Red Onions, Olives, Cherry Tomatoes, Cucumbers and Artichoke Hearts with Zesty Italian Dressing and Crunchy Croutons Milk Fed Veal Pounded thin and Pan Fried Served with Caper Picatta Sauce over Fresh Pasta and Garlic Bread Hand Rolled Cannolis with Ricotta Chocolate Chip Filling 

Butternut Squash Soup with Bacon Lardons, Parmesan Cheese Crisps and Chive Oil Grilled Gulf Snapper Filets over Crispy Dirty Rice Cake and Charred Okra and Pepper Salad with Creole Mustard Lemon Butter Sauce Chocolate Panna Cotta with Candied Spiced Apples 

Panzanella Salad with Heirloom Cherry Tomatoes, Shaved Red Onions, Cucumbers with Parmesan Ciabatta Croutons with Basil Vinaigrette and Aged Balsamic DrizzleChicken Parmesan with Oven Roasted Tomato Sauce over Fresh Handmade Angel Hair Pasta Orange Ricotta Cake with Citrus Cream Cheese Icing  

Spider Web Butternut Squash Pumpkin Soup Braised Bone In Short Ribs over Horseradish Mashed Potatoes with Slivered "Scream" Beans and a Rich Red Wine "Splatter"Red Velvet Vampire Cupcakes with "Bloody" Raspberry Jam Filling 

Roasted Butternut Squash Salad with Shaved Prosciutto, Pecorino Romano Cheese, Shaved Apples, Toasted Pecans, Tuscan Kale and Balsamic Reduction Cast Iron Seared Filets over a Russet Potato Hash with Brussel Sprouts, Bacon and Caramelized Onions, Roasted Broccoli and Cauliflower Medley with Red Wine Demi Glace Peanut Butter Pie with Sweet Spiced Whipped Cream 

Apple Cranberry Salad with Toasted Walnuts, Shaved Red Onions, Crumbled Feta Cheese, Spinach and Sweet Sherry Vinaigrette U-10 Sea Scallops over a Butternut Squash Puree and Apple/Quinoa Stir Fry with a Shaved Brussel Sprout Salad with Pickled Red Onions with a Lemon Beurre Blanc Classic Cherry Pie with Creme Anglaise