| "What's Up Ginger" Black and White Tuna
Executive Chef Jeffrey Utzman, Spice Restaurant, Harrisburg
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| Fruit Sushi Rice
Stock's on Second Recipe
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| Dawson's Tailgate Chili
Dawson Flinchbaugh from Flinchy's Restaurant, Bar and Deck in Camp Hill
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| "Life is Gouda"
Executive Chef Jeffrey Utzman, Spice Restaurant, Harrisburg
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| Farfalle with Porcini Mushroom, Italian Sausage and Tomato Cream Sauce
Executive Chef, Chuck LaPorta – Cornerstone Culinary Kitchen
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 | Fritters and Scallops |
 | Flinchy's Harley Burger |
| Margaritaville Chicken & Shrimp |
| Marinera's Delight |
| Red Sea
Executive Chef Jeffrey Utzman, Spice Restaurant, Harrisburg
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| The White Angels
Executive Chef Jeffrey Utzman, Spice Restaurant, Harrisburg
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| Barley, Heirloom Tomato Salad
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| Summer Vegetables and Fruit Salad
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| Summer Fruits, Buffalo Mozzarella, and Prosciutto Salad
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| Quinoa, Shrimp, and Corn Salad
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| Fallen Angel
Executive Chef Jeffrey Utzman, Spice Restaurant, Harrisburg
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| Bananna Foster Crepes
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| SPICY TUNA TARTARE
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| SALAD OF NECTARINES
Salad of nectarines with shaved smoked ham, cottage cheese, baby arugula,and Lancaster County mustard vinaigrette
 Video
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| Crepes and Black Berry Compote |
| Mozzarella
Homemade Mozzarella Video
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 | Rigatoni with Goat Cheese and Shitake Mushrooms
Executive Chef Chuck LaPorta – Cornerstone Culinary Kitchen, Camp Hill, PA Video
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| Creme Brulee French Toast
serves 6 slices
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| CRISPY POTATO WRAPPED SHRIMP
WITH FIVE CITRUS RELISH AND AVOCADO BASIL SAUCE
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| Individual Chocolate Strawberry Cakes
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| Manhattan Clam Stuffed Tomatoes
Makes about 48 pieces
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| Baked Clam Chowder on the Half-Shell
Serves 6 as an Appetizer
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| Cheesy Florentine Biscuit Cups
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| Salmon Florentine
This delicious entree is derived from a recipe by Chef Colby at Flinchy’s. It is a blend of many flavors that delight the palate.
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| Yule Log
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