Place quinoa at the bottom of the bowl, top with lettuce, then in rows (like a cobb salad) place chicken then peaches followed by bacon and cheese; top with pickled onions and dress with apple cider vinaigrette.

Bring water to a boil, slowly add in the grits, bring back to a boil and then lower the heat to a light simmer stirring often. Once the grits are hydrated, fully cooked and no remaining water, add in the peaches…

In a bowl whip together the ricotta, zest, vanilla and peaches. Stretch the pizza dough until about 1/8″ thick. Take the filling and place in the center…

In an 8oz clear glass layer 2oz of yogurt, 1 oz of peaches, repeat. Top with a Tbs. of Nutella and Garnish with 1 Tbs. of Pecans/Granola.

Mix the flour, dried basil together, add in the peaches and buttermilk and mix until incorporated. Dough should be wet…

Beat the eggs, milk, peach purée and nutmeg together. In a hotel pan, layout the bread. Pour over the egg/milk/peach mixture and let absorb overnight in the refrigerator. In a sauté pan, sauté the 4 Tbs butter and the peaches…

Combine the flour, sugar and salt together. Slice the butter into small pieces and using a pastry cutter incorporate into the flour until you get a crumble…

When handling phyllo, layout sheets on the work table with a damp cloth over it to avoid drying out. Use 2 sheets of phyllo and brush completely with melted butter, add…

Rub generously the chicken breast with the seasoning and grill to internal temp of 165 degrees. Split the ciabatta and griddle…

Using a store bought cornbread mix and baking off on a 9×11 sheet pan. Replace 25% of liquid with same amount…

Stretch the pizza dough until approx. 14-16”. Place on a stone in a 400-degree oven for 5 minutes. Sauté the onions in oil slowly to caramelize…

In a sauté pan, place the 3 Tbs. oil, onions, fennel, garlic and prosciutto and sauté until the vegetable are soft and the prosciutto is rendered down…