Avocado & Egg Bites by Stephanie Le
Baked Fontina Dip
Big Easy Shrimp Remoulade by Chef Hugh Acheson
Blueberry Vanilla Cream by Chef Douglas Keane
Cinnamon Roll Stackers by Chef Douglas Keane
Creamy Caramel Dip by Chef Megan Miller
Deviled Crab Salad by Chef Mike Lata
Fig & Ricotta Pairing by Stephanie Le
Fire Roasted Jalapeño Pitaquiles by Douglas Keane
Fresh Parmesan Asparagus Bites by Douglas Keane
Green Chile & Black Bean Salsa by Chef Hugh Acheson
Grilled Chicken & Greek Yogurt Sliders by Stephanie Le
Guacamole by Stephanie Le
Kansas City Brisket Bites by Chef Hugh Acheson
LA Avo-BLT Bites by Chef Hugh Acheson
Mini Caesar Salads by Douglas Keane
Mini Ice Cream & Pita Chip Sandwiches by Stephanie Le
New England Maple Apple Dip by Chef Joanne Chang
NYC-Style Pita Chips with Herbed Ricotta and Arugula by Chef Hugh Acheson
Parmesan Garlic Feta Salad by Chef Douglas Keane
Pineapple Salsa Fresca by Stephanie Le
Pita Balsamic Tomato Salad by Chef Hugh Acheson
Sabra® Classic Guacamole
Salami and Olive Tapenade by Douglas Keane
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