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Dessert Sauce Glaze from Culinary Institute of Virginia

Dessert Sauce Glaze from Culinary Institute of Virginia
Carmel Sauce from Culinary Institute of Virginia

Carmel Sauce from Culinary Institute of Virginia
Cajun Shirmp from Culinary Institute of Virginia

Cajun Shirmp from Culinary Institute of Virginia
Lamb from Culinary Institute of Virginia

Lamb from Culinary Institute of Virginia
Irish Soda Bread from Culinary Institute of Virginia

Irish Soda Bread from Culinary Institute of Virginia

Look What's Cookin: Fresh Fruit Puff Pastries from the Culinary Institute of Virginia

Look What's Cookin: Oyster Stew from Blue Pete's
Look What's Cookin: Irish Soda Bread

Look What's Cookin: Irish Soda Bread
Roasted Garlic from Culinary Institute of Virginia

Roasted Garlic from Culinary Institute of Virginia
Dark Chocolate Truffles from Culinary Institute of Virginia

Dark Chocolate Truffles from Culinary Institute of Virginia
Veal Francese from Culinary Institute of Virginia

Veal Francese from Culinary Institute of Virginia
Basic Pasta Dough from Culinary Institute of Virginia

Basic Pasta Dough from Culinary Institute of Virginia
Hot Wine from Culinary Institute of Virginia

Hot Wine from Culinary Institute of Virginia
Saffron Poached Bay Scallops Over Quinoa from the Culinary Institute of Virginia

Saffron Poached Bay Scallops Over Quinoa from the Culinary Institute of Virginia
Chocolate Cups from Culinary Institute of Virginia

Chocolate Cups from Culinary Institute of Virginia
Gravalox Salmon 2 recipe from the Culinary Institute of Virginia

Gravalox Salmon 2 recipe from the Culinary Institute of Virginia
Gravalox Salmon recipe from the Culinary Institute of Virginia

Gravalox Salmon recipe from the Culinary Institute of Virginia
Figs, Sopressata and Manchego from the Culinary Institute of Virginia

Figs, Sopressata and Manchego from the Culinary Institute of Virginia
Pork Tenderloin from the Culinary Institute of Virginia

Pork Tenderloin from the Culinary Institute of Virginia
Pork Tenderloin from the Culinary Institute of Virginia

Pork Tenderloin from the Culinary Institute of Virginia
Chevre Fondue with Virginia Ham from the Culinary Institute of Virginia

Chevre Fondue with Virginia Ham from the Culinary Institute of Virginia
Warm Lamb Salad with Bourbon Vinaigarette from the Culinary Institute of Virginia

Warm Lamb Salad with Bourbon Vinaigarette from the Culinary Institute of Virginia
Korean Style Noodle Salad from the Culinary Institute of Virginia

Korean Style Noodle Salad from the Culinary Institute of Virginia
Oysters with Mignoette from the Culinary Institute of Virginia

Oysters with Mignoette from the Culinary Institute of Virginia
Summer Cous Cous from the Culinary Institute of Virginia

Summer Cous Cous from the Culinary Institute of Virginia
Kabobs from the Culinary Institute of Virginia

Kabobs from the Culinary Institute of Virginia
Citrus and Fresh Herb “Vacuumed” Chicken from the Culinary Institute of Virginia

Citrus and Fresh Herb "Vacuumed" Chicken from the Culinary Institute of Virginia

"Look What's Cookin" Recipes page!
Greek Yogurt Hummus from the Culinary Institute of Virginia

Greek Yogurt Hummus from the Culinary Institute of Virginia
Sirloin Burgers from the Culinary Institute of Virginia

Sirloin Burgers from the Culinary Institute of Virginia
Rose Water Lemonade from the Culinary Institute of Virginia

Rose Water Lemonade from the Culinary Institute of Virginia
Red Bliss Potato Salad from the Culinary Institute of Virginia

Red Bliss Potato Salad from the Culinary Institute of Virginia

Look What's Cookin: Sirloin Burgers
Shrimp & Grits from the Culinary Institute of Virginia

Shrimp & Grits from the Culinary Institute of Virginia
Croque Monsieur from the Culinary Institute of Virginia

Croque Monsieur from the Culinary Institute of Virginia
Tabbouleh from the Culinary Institute of Virginia

Tabbouleh from the Culinary Institute of Virginia
Spaetzle from the Culinary Institute of Virginia

Spaetzle from the Culinary Institute of Virginia
Pesto from the Culinary Institute of Virginia

Pesto from the Culinary Institute of Virginia

Balsamic Reduction from the Culinary Institute of Virginia

Mozzarella Cheese from the Culinary Institute of Virginia

Autumn Butternut Squash Soup from the Culinary Institute of Virginia

Oyster Stew from the Culinary Institute of Virginia

Brine from the Culinary Institute of Virginia

Deep Dish Smores from the Culinary Institute of Virginia

Chicken Wing Lollipops with a Two Cheese and Peanut Butter Dip from the Culinary Institute of Virginia

Look What's Cookin: Chicken Fra Diablo

Corn and Crab Tart from the Culinary Institute of Virginia

Chicken Cacciatore from the Culinary Institute of Virginia

Low Country Pasta from Heritage House

Tomato Basil Soup from the Culinary Institute of Virginia

Grilled Chicken Rockefeller from Freemason Abbey

Look What's Cookin: Meatloaf from Heritage House

Spinach and Artichoke Dip from the Culinary Institute of Virginia

Crispy Skin Duck from the Smithfield Inn

Seafood Paella from Havana

Oysters Rockefeller from Harpoon Larry's

Molcajetes from El Tapatio

Citrus Glazed Wild Salmon w/ Sesame Spinach and Honey Glazed Malibu Carrots from 501 City Grill

Baby Back Ribs from Smoked From Above

The Hot Mama Sandwich from PMS Deli

Montreal Rubbed Rib eye on a sizzling garlic skillet from JM Randalls

Vegan Couscous Pudding from the Culinary Institute of Virginia

Grouper over Perogies with Shiitake mushrooms, Red Peppers, Broccoli, and a Shrimp and Scallion Butter Sauce from No Frill Bar and Grill

Vegan Burger from The Culinary Institute of Virginia

Tempura Lobster Yakatori frmo James River Country Club

Chilled Summer Berry Soup from the Culinary Institute of Virginia

Tempura Soft Shell Crabs from the Culinary Institute of Virginia

Oyster Stuffed Soft Shells in Champagne Sauce from O'Sullivan's Wharf

Buffalo Chicken BBQ Sandwich by Baker Street

Summer Salad with Balsamic Vinaigrette by Montgomery Grill

Filet Mignon Neptune with Gorgonzola Cream Sauce by Black Angus Restaurant

Blackened Tuna topped w/ crumbled gorgonzola cheese and red onion relish from Tautogs

Crab Dip by the Culinary Institute of Virginia

Pressed tomato cake with goats cheese and shrimp from the Culinary Institute of Virginia

Grilled Fruit Salad by Williamsburg Landing

Homemade Chicken Salad and Potato Soup by Home Kitchen

Gazpacho from the Culinary Institute of Virginia

Tilapia Crab Stack from Roger Brown's Restaurant & Sports Pub

The Big Salad from Chatfield's at the Point Plaza

BBQ Shrimp from County Grill & Smokehouse

Pasta Salad with Shrimp & Vegetables from CIV

Oysters Rockefeller from Harpoon Larry's in Hampton

Beef Pot Roast from Cagney's

Apple & Walnut Salad Panini from JoJack's Espresso Bar & Cafe

Pan Seared Maple Glazed Salmon w/ Roasted Pobland Pecan Compound Butter from North Banks Restaurant & Raw Bar

Pan Seared Tilapia with Lump Crabmeat from G.F. Keagans

Soft Shell Crab Summer Salad from Rudee's on the Inlet

Sesame Seared Tuna with Cucumber Salad from Priority Cafe and Catering

Sloppy Joe's from D'Egg Diner

Shrimp and Smoked Gouda Grits from Second Street

Lady Liberty Stuffed Flounder from Manhattan's

Southern Goat Cheese Stuffed Chicken Breast from Atlas Grill and Bar

Crabcake Slammers from Buffalo Beach

Cabbage Rolls from Ann's Family Dining

Chicken Cacciatore from Giovanni's

Stuffed Mushrooms w/ crabmeat from Jimmy's Buffet

Almond Encrusted Scallops w/ Papaya Blood Orange Risotto from Zia Marie

Eye Opener (breakfast sandwich) from Beckett's Cafe

Wild Art Pasta from Food For Thought

James River Country Club's Honey Wasabi Glazed Rockfish

Sea Scallops and Italian Sausage with Pepper Delle Pasta from Mike Dianna's Grill Room

Sweet Madeleine's Coconut-Almond Cheesecake

Costa Azul from Baja Cantina

Shrimp and Lump Crab in Sherried Cream Sauce over Pasta from Primo Pizza

Blackened Tuna Steak Salad from Marker 20

Guacamole from Luna Maya

Fattoush Salad from Azar's

Pan Seared Cod with leek and carrot spaghetti and pea and mint sauce from the Culinary Institute of Virginia

Pan Seared Sashimi Tuna from Duck Woods Country Club

Cobalt Grille's Pecan Crusted Whitefish over Mesclun Greens w/ a Sweet Shallot Vinaigrette and Fresh Cut Fruit

Herb-Crusted Rack of Lamb from the Culinary Institute of Virginia

Reuben Sandwich from Danny's Deli

J Andrews Poached Pear over Baby Spinach with Vanilla Bean Vinaigrette from the Williamsburg Winery

Fish wtih Chili Sauce from Bangkok Garden

Szechuan Black Pepper Chicken From No.1 China Buffet

Pan Seared South American Sea Bass over Penne with Maytag Blu Cheese Sauce (serves 2) from the Culinary Institute of Virginia

Crab and Avocado Tower w/ Cilantro Jalapeno Sauce from Sound Links Golf Course (Albemarle Plantation)

PMS Blues Wrap from PMS Deli