A crowd favorite! Anson Mills stone ground grits with spicy Charleston shrimp, tasso ham gravy, applewood smoked bacon, cheddar cheese and spring onions

with pickled vegetables, rice wine, and a yellow miso aioli

with julienne vegetables and edamame beans, tossed in a wasabi-soy sauce with pickled ginger

with toybox heirloom tomatoes, basil avocado cream

with “Milk & Cookies” and assorted French macaroons

southern fried chicken biscuits with egg and cheese

with a chipotle pepper relish

fresh bananas layered with vanilla wafers, banana pudding and fresh whipped cream

dried cranberries, candied walnuts, feta cheese, drizzled with balsamic-vinaigrette

salmon and pan-seared chicken over herbed rice and green beans

miniature Nathan’s hot dogs

open-faced on a sweet potato biscuit with apple butter & apple cabbage slaw

strawberries, toasted almonds, feta cheese, balsamic-vinaigrette

baby red new potatoes, roasted garlic, green onions, hickory smoked bacon, cheddar cheese, & sour cream

Guests experienced hundreds of miniature desserts from out 16’ long serpentine tasting wall

with miniature Maryland style crab cakes & baked brie en croute

crispy rounds of Italian bread, cannelloni beans, fresh basil and shallots

at Daniel Stowe Botanical Garden

with pesto cream & diced red bell pepper

jumbo gulf shrimp, stone ground grits, green onions, cheddar cheese