Duck tacos with Fire roasted corn salsa and roasted poblano tomatillo salsa verde

Hickory Smoked Duck BBQ Slider with Western North Carolina BBQ Sauce and Apple Cole Slaw

Make raviolis of desired shape. To serve, heat a little butter in a sauté pan over medium heat. The butter will foam and begin to brown, add the sage and raviolis and cook through

Eggs were poached inside some from scratch herb pasta and topped with crispy parma prosciutto and chopped tomato that was on the vine only minutes before!

a dinner resplendent with the flavors and feel of fall. Yes, there was a lot to do and now there remains the same, but only a fool denies the forces of nature when she beckons....

This pan seared lobster was served with some incredible butternut squash gnocchi and a sage champagne sauce.

To fresh pasta We then added some garlic, shallots, wine, olive oil, roasted tomatoes, fresh bay scallops and herbs. A little fresh grated Romano later and you have some food of love.

When it was some of our fantastic cedar smoked prime rib roast, the answer was simplicity itself. Add a little Stilton cheese and roasted pear, wrap it all up in a pillowy tender ravioli and top it with a porcini mushroom and tarragon alfredo sauce

Here's a classic to beat the summer heat; 3 bean salad. Serve it as a side or make a meal of it with some fresh cornbread. The naturally sweet roasted corn, garden fresh tomato and mango counterbalance theheat from the chili peppers

This dish, while a bit of effort and some assembly required, is a real crowd pleaser. Start with a simple savory pie crust, add incredibly perfectly prepared succulent lobster morsels and top with a tarragon and roasted corn sabayon

Fresh stone ground corn meal and fresh grilled corn combined to make a fantastic cornbread!!

Fresh grouper at the market, the last of the summer produce at the farmer's stalls and a collection of tropical bounty, including some whole coconuts, set the stage.

Here's an all doc'd up version. We replaced the traditional tomato soup with a rich, cool gazpacho; a perfect prescription for the summer heat wave We served it up with a cool white wine.

Roasted Butternut Squash Soup with Tomato Coulis and Tarragon & Poblano Chili Oil

With Labor Day quickly approaching, fall is around the corner. Time to put away the whites and welcome the festive fall flavors. Here is a topping we used with the ropa veija that features the last bounty of summer, with fresh garden-ripened tomatoes

Grilled fruit salsa (basic salsa recipe with the addition of roasted grape tomatoes and grilled pineapple, mango and papaya). A little guacamole salad and a perfectly poached egg.

Purees of green tomatoes and tomatillos, roasted nuts, roasted chili seeds and chilis, banana and all other sorts of goodies, including deep rich chocolate were carefully crafted together.

A fresh light brunch idea

Asparagus Parmesan Soufflé with Hollandaise perfect for sping brunch or PERFECT for Mothers day brunch
photo by Jenn Fenster

Here's a way to use some of those leftovers for a great weekend brunch. We used the Foie & Mushroom stuffing, added a fried egg and truffle slices-delicious! It is even more delicious if there is any leftover wine to serve it with.

Here is a delicious light brunch made with a roasted pumpkin seed pesto combined with a perfectly poached egg. Simple, light and when you can harvest your own fresh basil, wonderfully seasonal. Served atop a garden ripe heirloom!

Here is a delicious fish that you don't see very often. Sweet delicate white flesh that will remind you of grouper. The fish was pan-seared and placed on a bed of chanterelle mushroom and baby brocoli stems and topped with a sake-miso plum glaze.

Want something a little exotic for that special occasion? Here is a panko crusted, pan seared sea scallop on a broccoli puree and topped with a mirin-cranberry drizzle (and some micro-greens). Simple, delicious, satisfying. Bon Apetit!
photo by JF

Here's a twist on the brunch classic of eggs benedict. Fresh Florida gulf shrimp, blackened with poached eggs and hollandaise. Served with a side of bacon and chanterelle mushroom hash along with some home made pickled beets. Photo by JennFenster

Prosciutto wrapped Scallop with Truffled Vinaigrette
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photo by Jenn Fenster