AJ Campbell and Shane McRoy from Uno Pizzeria & Grill.
Jermaine Boothe and Nisa Burns Cochran from Stratford University made a light summer dish.
Chef Kyle Fowlkes from Cyprus Grill at Embassy Suites made a Jazz inspired feast.
Dining services director Brian Waldee from Commonwealth Assisted Living at The Ballentine.
Gabriele Piannezze, owner of Salvatore’s Italian Ristorante.
Award winning chef Garrett Barner blends risotto with slow roasted short ribs like only he can. The result is fantastic!
Chef David Jones from The Arbors at Port Warwick makes his Pan-Fried Jumbo Lump Crab Cake and Gulf Shrimp.
Chef Peter Stine from Fire & Vine in Virginia Beach made Shrimp and Grits.
We had a crab picking today as Johnny Graham from Graham & Rollins Seafood steamed up red and blue crabs for us.
Indian cuisine from Saffron Indian Bistro.
Lindsey Eskins and Jenni Wallen from Carolina Cupcakery made floral cupcakes for us.
Chef Ryan Norris from Riverwalk Restaurant showed us how he makes Oyster Ceviche.
The bacon cheeseburger is getting rave reviews at 1608 Crafthouse in Virginia Beach.
Chef Jermaine Boothe blends summer fruit with goat cheese, honey and shrimp.
Chef Kyle Fowlkes from Cyprus Grille at Embassy Suites Hampton Roads.