Assembled by Dawna Bayard
Assembled by Vivian Williamson-Bryan
- Fried Fish with Fungi & Creole Sauce
- Coconut Ginger Shrimp with Mango-Citrus Salsa
- Roasted Fig Salad with Warm Walnut Gorgonzola Dressing
- Three Step Mushroom Supreme
- Banana Nut Tea Bread
- Roasted Pork Loin with Sun Dried Cherry and Shiitake Mushroom Sauce
- Wild Mushroom Strudel on a Fried Linguine Nest
- Grand Marnier Fudge Torte
- Roasted Garlic Mashed Sweet Potatoes
- Focaccia
- Stuffed Chicken Breast with Provencal Sauce
- Tortie (Turtle Stew with Black Beans and Green Banana)
- Picadillo
- Tzatziki
- Hummus
- Chocolate Fudge Pie Cafe Normandie
- Caribbean Spiced Tuna with Fresh Mango Salad
- Cayenne Fettuccine with Chicken Alfredo Sauce
- Rum Raisin Rice Pudding
- Escargot Stilton
- Pineapple Beef Kabobs
- Marinated Steak Kabobs
- Roasted Garlic Soup