10:00 – 10:30 AM
Chef Mario Martinez, Morrison Living
Buckwheat Soba Noodle salad with Seared Ahi Tuna ‘Tataki Style’ and Miso-Ginger Dressing.
10:45 – 11:15 AM
Chef John Csukor, Director of Culinary, North America, Entegra
Egg Pinxos & Spice Crusted Cod with French Lentils, applewood saffron fumet citrus supreme
11:30 – 12:00 PM
Chef Jude Walker, Director of Culinary, Clarendale of Chandler, an LCS Community
Beet and Goat Cheese Lolli Pop with a zesty orang glaze. Pan Seared Salmon with a Roasted Corn and Avocado Salad over a bed of Spanish Rice.