Saturday Chef Lineup
HOT AND HOT FISH CLUB
Chris Hastings will prepare Hot and Hot shrimp and grits with country ham, tomatoes, fresh thyme and ver jus.
JOHN'92S CITY DINER
Shannon Gober presents South Pacific chicken salad with peanut ginger vinaigrette.
NABEEL'92S CAFE & MARKET
Alan Nelson features Greek chicken skewers with Greek baked village potatoes.
ROCK HOUSE RESTAURANT
Owner and chef Paul Casey serves marinated basil shrimp with pine nuts and herbs, Asiago and Parmesan cheese on a bed of wild herb rice with feta cheese & dun-dried tomatoes.
Owner Brian Lewis and Chef Michael Brandon prepare braised beef short ribs, roasted garlic horseradish Yukons and Cabernet jus.
THE J. CLYDE
Owner Jerry Hartley serves up local hickory roasted pork tenderloin on soft rolls with cilantro mango salsa.
Executive Chef Thomas Robey of Commander'92s Palace fame prepares smoked Muscovy duck and braised greens gumbo.
Chef Rickey Little III features his Mediterranean seafood salad.
Sunday Chef Lineup
Chefs Benard Tamburello and Doug Hovanec will prepare wild mushroom risotto.
CATERING BY LA'92NETTA
Chef Joannetta Jarman & Chef Levi present Moroccan lamb and steamed veggies with couscous.
CHEF CLAYTON'92S FOOD SYSTEMS, INC.
Chef Clayton Sherrod plates bacon wrapped stuffed chicken breast with wilted spinach.
CONTINENTAL BAKERY & CHEZ LULU
Carol Griffin features baked French breakfast doughnuts and almond bread pudding.
FRANKLIN'92S HOMEWOOD GOURMET
Chef Franklin Biggs serves tortilla Espanola accompanied by romaine salad with roasted red peppers, tapenade, croutons and Asiago cheese.
ICON RESTAURANT & BAR
Chef Ben Leingang will prepare shellfish ceviche.
OCEAN and 26
Chef George Reis will serve Ocean-Dungeness crab salad and Mussels Diable.
SOL Y LUNA/CANTINA
Chef Guillermo Castro presents pork carnitas tamal with roasted tomatilla salsa.
Chef Alan Martin will prepare slow roasted pork with aioli and spicy slaw.