The result is a richly and robustly layered flavor, comfortingly and rustically homey dish, satisfying with juicy and tender beef and fall-off-the-bone chicken and soft clouds of plantain.

Cheeseboro Kitchens’ Garden Sand gives an extra flavor boost to creatively and deliciously stuffed roasted portobello mushroom caps.

CINNAMON SWIRL BABKA FRENCH TOAST | Cardamom-Caramelized Bananas | Balsamic-Dressed Strawberries

APPLE PIE WITH TWO CHEESES | Golden Delicious Apples, Sharp New York Cheddar, Smoked Gouda, Walnut Raisin Oatmeal Granola Topping

SWEET POTATO GALETTE WITH BLACK PLUMS | Sweet Potato Ricotta Almond Paste Purée, Orange Juice-Soaked Black Plums, Puff Pastry

LAYERED POTATO CAKE WITH FRESH SAGE | Soft-Fried Egg, Scallions

Baked Gnocchi 'N' Cheese | Parmesan, Horseradish Cheddar, Scallions, Breadcrumbs

Nutella Cheesecake Pie with Toasted Coconut Flakes

Sage-Citrus Baked Chicken | Fresh Sage-Stuffed Citrus Crispy Skin Baked Chicken Legs, served with Asparagus Risotto with Fresh Thyme, Carrot Chip

The "(2) Train" Pizza | Crispy-Fried Sweet Italian Sausage, Smoked Mozzarella, Spicy Marinara, Onions, Anchovies

Blueberry Lemon "Carrés" | Fresh Blueberry and Lemon Curd-filled Puff Pastry

LASAGNA 'N' CHEESE | Baked Lasagna Casserole with Ricotta, Fontina, Provolone, Parmesan, Mozzarella, and Smoked Mozzarella Cheeses

HOT MICKELBERG BUNS | Hot Rolled Puff Pastry Peach & Almond Rolls with Lemon Butter Brown Sugar Glaze

KAC DOUBLE PUMPKIN PIE | Double Pumpkin Pie in Brown Butter-Burnished Crust with Toasted Pumpkin Seeds and Ginger Caramel Drizzle