Boozy Banana Butterscotch Ice Cream

Creamy Thai Zucchini and Corn Soup with coconut milk, kaffir lime, and lemongrass

Berry, Plum, and Rose Sangría

Oatmeal Chocolate Stout Ice Cream Sandwiches

Maple Sugar, Bourbon, and Brown Butter Peach Crisp (with Dreamy Vanilla Ice Cream)

Farro Cucumber Salad with Feta, Dill and Mint

White Nectarine and Lemon Verbena Shortcakes with Cornmeal Biscuits and Honey Yogurt Cream

Roasted Eggplant, Chickpea and Summer Vegetable Tagine

Roasted Tiny Eggplant with Muhammara and Feta

Gluten-Free Chocolate, Cherry, and Chèvre Cream Tarts.

Moroccan Mojitos – with black tea, cardamom and rose.

Toasted Pan Bagnat with basil vinaigrette, tomatoes, mozzarella and arugula. Best sandwich ever!

Apricot Crème Fraîche Tart with Honey and Pistachios.

Roasted Vegetable Sopa Azteca with Sweet Corn and Zucchini.

Green, Yellow and Romano Bean Salad with Corn, Feta and Basil.

Roasted Cherry Vanilla Ice Cream with Bourbon and Chocolate.

Skillet Custard Cornbread with Berries and Honey.

Rye Whiskey and Rye Flour Chocolate Chip Cookies.

Asparagus Shiitake Tart with polenta crust and yogurt custard – naturally gluten-free.

Get your buzz on with a Ginger Rhubarb Bee’s Knees cocktail.

Rum-Kissed Coconut Granola (vegan, gluten-free, refined sugar-free).

Rhubarb Tart with Bourbon and Brown Butter Custard, in an almond cookie crust.