| Savor The Season Menu | |
| Chef David Cunningham - V Seagrove | Fire Roasted Gulf Oysters with Apple-wood Smoked Bacon Chimichurri and Manchego cheese. Southern Fried Chicken Skin with sugarcane pickled vegetables & Louisiana hot sauce blue cheese mornay. |
| Chef Chris Holbrook - Signature | Sweet Potato & Pumkin Waffles w Smoked Fried Chicken Thighs - Crown Royal Maple Butter & Michigan Farm Maple Cherry Gastrique |
| Chef Ruston Johnson - Ruth’s Chris Steakhouse | Coming Soon... |
| Chef Kevin Korman - Caliza at Alys Beach | Sunchoke Soup with Housemade Pancetta, Crispy Horseradish and Smoked Olive Oil. |
| Chef Heidi McAnulla - Bake My Day | White chocolate bread pudding with white chocolate ganache and seasonal garnish |
| Chef Heyward McKenzie - Culinary Catering 365 | Fried avocado stuff with fresh crab and a smoked tomato dill remoulade |
| Chef Chris Mongogna - The Marigny | Coming Soon... |
| Chef Mike Guerra - Havana Beach | Sous Vide Lamb Shoulder, Merlot Noodles, Crispy Trumpets |
| Chef Dan Vargo - Seagar's | 48 oz Porterhouse Carved |
| Chef Steve Withall - Stinky’s Fish Camp | Creamy and yummy crawfish étouffée with crisp pan fried green tomatoes |
| Chef Mark Elchin - Paradis | Coming Soon... |
