Rachel Blazer’s Mighty Italian Quesadilla

Warm flour tortillas stuffed with Provolone, Genoa, pepperoni, roasted red peppers, banana peppers, mozzarella and a pinch of scallions. Marked on the char-grill and finished in our stone oven.

Cheryl Cook’s Louisiana Hoagie Supreme

A plump chicken breast dredged through 13 magical Cajun spices and char-grilled over an open flame. Sliced into strips and tossed with roasted red peppers, strips of sweet onions and a splash of Ranch dressing. Smothered with Monterey Jack and cheddar cheeses on a toasted eight-inch roll of garlic bread.

Margery Winters’ Fresh Zoodle Salad

Noodles of fresh zucchini tossed in our homemade vinaigrette and accented with diced ripe tomatoes, shards of red onion, Kalamata olives and imported Feta. Finished with strips of blackened chicken breasts.

Jason Gilbert’s Chicken Penne with Vodka Sauce

We create a vodka sauce of sautéed sweet onions, strips of tomatoes, heavy cream, Parmesan and of course a drizzle of vodka. Tossed with 108 penne rigate noodles and crowned by strips of char–grilled chicken breasts, a sprinkle of Parmesan cheese.

Jerry Lintner’s Mediterranean Sole

Twin sole filets nestled into a casserole and adorned with a blend of minced onions, roasted red peppers, fresh garlic, capers and Kalamata olives. Enhanced with sprinkles of black pepper, cumin, dill weed and a smidgen of salt; before finishing with crumbles of Feta cheese and a pat of butter. Slowly oven baked and accompanied by herbed rice pilaf and fresh vegetables.

Joshua Moon’s Voodoo Pizza

A fresh dough ball, hand stretched to an either 10" or 16" wide circle. Embedded with nuggets of freshly chopped garlic, dressed with olive oil, and dusted with Parmesan cheese. Topped with strips of blackened chicken breasts and sprinkled with a blend of Monterey Jack as well as cheddar cheeses. Finished with roasted red peppers, jalapeno chips and enhanced with sprinkles of garlic, salt and black pepper before baking.