• Chicken and Bean Ranch BBQ Wraps
  From Barbra Crumpacker
• Wilted Spinach Goat Cheese Salad with Warm Raspberry Dijon Vinaigrette
  From Chef Tony Charbonnet, Publix Apron's Cooking School
• Oysters and Biscuits
  From Cypress Restaurant
• Sweet Corn & Ricotta Fritters
  Easy to make sweet corn & ricotta fritters prepared by Chef Justin Timineri with 'Fresh From Florida.'
• Chocolate Fudgy Cake
  From Jaye Grant, Tallahassee Firefighter
• Honey Lime Fruit Salad
  From Barbra Crumpacker
• Mini Cinnamon Rolls
  From Barbra Crumpacker
• Glazed Lemon Pound Cake
  From Maria Streety
• Fish Tacos with Fresh Mango Salsa
  From Barbra Crumpacker
• Grilled Baja Fish Tacos
  From Tony Charbonnet, Resident Chef, Publix Aprons Cooking School
• Honey-Lime Chicken with Avocado Salsa
  From Barbra Crumpacker
• Lactation Cookies (Gluten Free)
  From Stephanie Cornais
• Green Tea Honeysuckle Cake
  From Maria Streety
• Thai Beef and Arugula Salad
  From Barbra Crumpacker
• Firehouse Fish Tacos
  By Luther McClellan, Tallahassee Fire Department
• Sweet and Sour chicken
  From Barbra Crumpacker
• Sidecar Cocktail
  From "On The Rocks Bartending"
• Nutella Banana Cookies
  From Maria Streety
• Barbecue Chicken Pizza
  From Barbra Crumpacker
• Crepes with Chicken and Wild Mushrooms
  From Chef Kevin Keating, Keiser University

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