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Orange

Chef Robert Ayala from Home 231

Capital Gastropub

Blue

Chef John Fabian

Red

Brown

Raising the Bar’s Casey Burke Callahan

LEAF Project

The Garlic Poet’s Executive Chef, Kurt Wewer

Capital Gastropub

Purple

Chef David Mills

Huevos Rancheros

chicken and waffles

Cafe 1500’s Executive Chef Ben Beaver

tequila tuesday

salmon on a wood block

1700 Degrees

1700 Degrees

1700 Degrees

1700 Degrees

1700 Degrees

dusting, please

1700 Degrees

Preperation

1700 Degrees

Chefs at Hilton

1700 Degrees

preppin

1700 Degrees

final prep

Chef John Reis

1700 Degrees

1700 Degrees

1700 Degrees

the drop

Harty Brewing Co

Cork and Fork cocktail

Shrimp fettuicini

Firehouse

Seared Tuna Takaki

Note Bistro

Mangia Qui’s Poached Alaskan Halibut

Rubicon’s The Green Latern

Suba’s femme fatale

The Garlic Poet airline chicken

The Millworks beef taco

The Millworks drip

simon sushi

tamales!

espresso bark

Vrai BBQ pizza

Vrai quinoa plate

Vrai salmon

Vrai quinoa burger and slaw

Vrai Short Rib Ravioli

Chef Jared Geary of VRAI

Executive Chef Douglas Shenk

Home 231

cork and fork

Espresso French Toast at Hilton

Waffles at Hilton

Seared Hudson Valley Foie Gras

Scallops and Crab at Hilton

Salmon Flatbread at Hilton

Salmon Benedict at Hilton

Prosciutto Waffles

Pancakes at Hilton

Mushrooms, Filet and Onions at Hilton

Lobster Crepes at Hilton

Frittata Du Jour at Hilton

Eggs Benedict at Hilton

Pollo by Chef Reis

Cafe Uovo

VRAI

pancakes

Pan Seared Duck over wheatberry salad and baby carrots. Drizzled with Apricot puree

Pan Seared Scallops over apple fig rissoto

Red Quinoa Cake

The drip

Pa Preferred

Sgroppino

Rossini

Negroni

Bricco Godfather

Scene at the Cafe Fresco bar

barkeep at Bricco

Maple Coffee Custard

Bricco

Crab Cake with fruit

Blue Crab mac and Cheese

Dali, Rothko, Van Gogh BRUSTINI

Cézanne bowl

phyllo

Restaurant Real at the Millworks

Cajun Fries

ginger cranberry bread pudding

Matt Kelin, GM Cafe Fresco-Center City

Brian Fertenbaugh, owner of Cafe Fresco-Center City

Fried Chicken and Waffles

The Mill in Hershey’s Turkey Wrap

Mole

Devon’s of Hershey

Yule Mule

Salted Caramel Martini

Jolly Irishman

Coco Snowball martini

Mid St8 Taco

Pear Collins

St. Nicholas Cocktail

Mimosa

Sparkling Poinsettia

Coconut Mango Sea Scallops

What if…Hershey

ma(i)son

white cocktail

6 plates

Colors

Los Politan

Infused Pinapple

Pastillito

Guava Daiquiri

Flan

Arroz con pollo y tostones

#nationalchocolateday

Halibut with candied bacon and maitake mushrooms prepared by Table at Bricco

Beignets with vanilla sauce

restaurant real

Mr. G’s Ice Cream Shoppe

Frostie Soda

Dead World Zombie Soda

Shepherds Pie prepared by Garryowen Irish Pub

Shrimp, Beef and Chicken skewers prepared by Jimmy’s Peanut Bar

Michael Leifer, owner of Jimmy’s Peanut Bar, Reading

Beef Filet with a potato pancake prepared by Dodge City Steakhouse

smoked whiskey prepared by Dodge City Restaurant

Big Burger prepared by Denny’s beer barrel

Roxy’s Cafe

Home 231 featured in Susquehanna Life Magazine

Home 231 featured in Susquehanna Life Magazine

Home 231 featured in Susquehanna Life Magazine

home 231 featured in Susquehanna Life Magazine

ma(i)son featured in Susquehanna Life Magazine

ma(i)son featured in Susquehanna Life magazine

Blueberries on a dollop

Cucumber Dill Gin & Tonic at The Mill In Hershey

Vintage server at The Mill in Hershey

Hibiscus Margarita at The Mill In Hershey

Mill Standard Burger at The Mill In Hershey

Mill Staple Garden Salad at The Mill in Hershey

Dirty Bleu Martini at The Mill in Hershey

blueberry pancakes

Farm Fresh Veal Short Ribs

The Mill Standard burger with coat hangers and shadows

The Mill in Hershey’s Chef de Cuisine Nicholas Martino

Café Fresco Executive Chef, Travis Mumma

The Mill in Hershey’s Executive Chef Joe Mishler

Vintage server

Inside the Hilton Hotel kitchen

Duck confit

Café Fresco Center City Tea Smoked duck

Café Fresco Center City Tuna Tataki

Café Fresco Center City mixologist

Café Fresco Center City Szechuan Shrimp

Café Fresco Center City Scallop Ceviche

Café Fresco Center City Ginger Cranberry Bread Pudding

Café Fresco Center City Limoncello

Café Fresco Center City Chilean Sea Bass

Café Fresco Center City Berry Five Spice Cheesecake

Café Fresco Center City Banana Walnut Spring Rolls

Café Fresco Center City Shrimp Summer Roll

Café Fresco Center City Cucumber Mint Gimlet

Café Fresco Center City Lemongrass Tea

Café Fresco Center City Limoncello Sparkle

Café Fresco Center City Pom Lychee Greenteani

Café Fresco Center City Watermelon Martini

Café Fresco Center City Coconut Mango Sea Scallops

Café Fresco Center City Sesame Seared Ahi Tuna

Café Fresco Center City Spicy Tuna Tartare

Hilton Harrisburg Hotel’s Executive Sous Chef, Tony Bianco

HIlton Harrisburg Hotel’s Executive Chef, John Reis

Home 231’s Airline Chicken over a bed of lentils and veggies

Maddy’s veggie prep work

Short Ribs prepared by Evolution Catering

Evolution Catering’s Executive Chef Hope Stuart

Stuffed Mushrooms by Evolution Catering

farm to table cheeseburger by The Millworks

Prosciutto Waffles l Hilton Harrisburg’s Ad Lib

Sausage, Peppers and Eggs l Hilton Harrisburg’s Ad Lib

Pancakes l Hilton Harrisburg’s Ad Lib

Breakfast Flatbread l Hilton Harrisburg’s Ad Lib

Steak and eggs l Hilton Harrisburg’s Ad Lib

Freemark Abbey

time to relax

Zig Zag

Chef Beaver adds his magic

The Final Cut Steakhouse entree

The Plating

Blaze

Executive Chef, Jason Clark

Executive Chef, Jason Clark, The Final Cut Steakhouse

Mid St8 Taco

Pippa Calland

Ben Beaver, Executive Chef, Cafe 1500

Daneyon White, Executive Chef, Au Gratin Bistro

Philip Nusinov, Executive Chef, Lancaster Brewing Company

Casey Callahan, Executive Pastry Chef

Flinchy, Executive Chef, Flinchy’s Bar and Restaurant

Shawn Witman, Executive Chef, What If…West Restaurant

Travis Mumma, Executive Chef, Cafe Fresco

Tim Cook, Executive Sous Chef, Harvest at the Hotel Hershey

finishing touches

Crossed

Au Gratin Bistro’s Executive Chef White

Butternut Squash ravioli, rabbit confit, shitake mushrooms, baby spinach, cranberries, goat cheese and herb Au jus

The Sprinkling

Grilled filet mignon with garlic and butter sautéed shrimp

Duck confit With yams, shallot, toasted almonds and fig sherry sauce

Local Spiced Honey Orange Glazed Duck Breast

All Natural Murray’s Farm Chicken Under A Brick

Local Grass Fed Steak & Frites

Maine Lobster Spaghetti

Marcho Farms Lamb Duo

Asian Pear & Pomegranate Salad

Final Dressing

The Garlic Poet’s Executive chef, Kurt Wewer

beer and cheese plate prepared by The Garlic Poet

Sake Lox Pizza

Blue-Berry Lychee Salad

Five Spice French Toast

Sugared Donuts with Nutella Creme and Orange Zest Glaze

Executive Chef Travis Mumma of Cafe Fresco

Marcho Farms Lamb Duo

Foie Gras torchon with apple jam and candied mustard

Brick Chicken and Polka Dots

Bill Collier Executive Chef for Bricco/Table at Bricco

Dominic Dining Room Manager for Bricco

Pork Chops and no applesauce

fresh pasta

Tea Time

Seafood Gumbo prepared by Devon’s in Hershey

What if West

Pancakes and Eggs

Scallops Crab and Cheese

Waffle House

Cedar Planked Salmon

Kobe Burger

Apple Crumb Cake

Carrot Cake

Seafood Mar

Calamari Steak

Caesar Salad

Beet Salad

House Salad

Pork Chop

Beet Salad by Mount Hill Tavern

chop chop by What if Hershey

Seared Tuna prepared by Harvest Seasonal Grill

steak dinner

Ad Lib Burger

salad time!

Guide to Lancaster’s Latino Restaurants

Smoked Onion Bisque

Lump Crab and Lobster Flatbread

Tempura Squash Blossoms

Shropshire Blue Cheese Crusted

Seared Hudson Valley Foie Gras

Roasted Beet Salad

Classic American Filet

Cast Iron Pork Belly

lobster ravioli

anticipation by The Hershey Pantry

Sushi plate from Fusion Fire Restaurant

Nick Laus, Owner of the Cork and Fork Restaurant

Josue Osorto, GM of Cork and Fork Restaurant

lamb gyro

thirsty 5

thirsty 4

thirsty 3

thirsty 2

thirsty 1

Ana and Keila, of Gran Sabor Latino Resturant

Keila , owner and executive chef of El Triangulo Latino Restaurant

Mofongo con pollo

Pollo Rostizado con arroz blanco

Espresso French Toast

Egg Whites Enchilada

Eggs Benedict

Eberly Farms Braised Chicken Thigh

Grilled Pacu Fish and Ribs

Cinnamon Bun

Roast chicken

Chef John’s New England Chowder

Chef Anthony Bianco/Hilton Hotel

Chef John Reis/Hilton Hotel

Pizza Funghi prepared by Cork and Fork

Pesto Caesar Salad prepared by Cork and Fork

Brandy Peppercorn Filet

Bone in Tenderloin

Baked Oysters

Oysters

Ahi Tuna and Prime Beef TarTare

21 Day Dry Aged New York Strip Steak

Prawns

cork and fork

Tostones con sombras

Pollo Rostizado

Camaron Guisado con sombras

Frozen Chocolate Ganache with Strawberry Sorbet

Chicken Coq Au Vin prepared by Mount Hill Tavern

Maine Lobster and Butternut Squash Ravioli

Filet and Lobster prepared by Mount Hill Tavern

Cheese Board prepared by Mount Hill Tavern

grilled oysters

Boston Cut Prime Strip/Prosciutto and Porcini Crusted, Swiss Chard, Yukon mashed Potatoes, Charred Carrots

House Smoked Duck Breast/Black cherry pudding with a Citrus Demi

$donut time at fractured prune donuts in Lancaster$

Veal Chop with Gargonzola Cheese and Balsamic drizzle

mount hill tavern 3

mount hill tavern 2

mount hill tavern 1

bricco 2

bricco 1

The Garnishers

Drip Drip

Say Cheese!

the pouring

Harbour House Crabs

Pan Seared Sesame Tuna, Crab Roll, Wasabi Sesame Seeds, Baby Bok Choy, Coconut Lemongrass sauce at Harvest Seasonal Grill

Superchef 6

Superchef 5

Superchef 4

Superchef 3

Superchef 2

Superchef 1

Mongolian Glazed Braised Shortribs…roasted red beet risotto, caramelized onions and shiitakes with whipped gorgonzola prepared by Cafe Fresco

Bricco Meatballs with parmesan Polenta, Roasted Yellow Tomatoes, Pesto and house made mozzarella prepared by Bricco restaurant

Nectarine, Smoked Pork and Marigold Caprese. Handpulled, fresh mozzerella made from caputo bros cheese curd, strites orchards nectarines, troegs dreamweaver braised groffs meat shoulder, white balsamic and lemon vinaigrette prepared by The Garlic Poet Restaurant

Sweet Thai Chili Grilled Shrimp prepared by Harmony Hall Restaurant

Ahi Tuna Tacos with a Napa Cabbage Slaw and Mango Sriacha Aioli prepared by What if…Hershey Restaurant

Petite Crab Cake prepared by What if…West Restaurant

Fusion Fire 6

Fusion Fire 5

Fusion Fire 4

Fusion Fire 3

Fusion Fire 2

Fusion Fire 1

Cafe Fresco photoshoot 3

Cafe Fresco photoshoot 2

Cafe Fresco photoshoot 1

Warwick Hotel, Hummelstown, Pa

Warwick Hotel, Hummelstown, Pa

Carpe Diem #5

Carpe Diem #4

Carpe Diem #3

Carpe Diem #1

have a bite…

The Final Cut Restaurant inside the Hollywood Casino

Center City Philly Kitchen

Banana Bread with a dollop of fat free vanilla yogurt and topped with fresh blueberries by Carpe Diem Nutrition

Homemade Granola Bars by Carpe Diem Nutrition

equal rights for churros

Las Delicias arroz con gandules

Herby’s fried ice cream

EL SOL’s Salsa and Chips

Juan Garcia, Owner El Sol Mexican Restaurant

Rivas Deli and restaurant papas rellena

Rivas deli and Restaurant

Mexico Lindo beef and pork tacos

Mexico Lindo

Tacos Mi Teirra Pozole Zuppa

Tacos Mi Tierra

Tacos La Barca…camarones y pollo fajitas

Tacos La Barca

Grill Skill at the Union Canal House in Hershey

Bricco

Philly Cheesesteak from Nino’s Pizzarama

Maddy’s veggie soup

uncork new york

Callaloo prepared by Chef White for Chef Exclusive Catering

mint to be

tossed salad

Fusion Fire Asian Restuarant 3421 Simpson Ferry Rd, Camp Hill, PA 17011

Fusion Fire Asian Restuarant 3421 Simpson Ferry Rd, Camp Hill, PA 17011

Fusion Fire 3421 Simpson Ferry Rd, Camp Hill, PA 17011 (717) 731-1188

Carpe Diem Nutrition Hershey

Broken Arrow Ranch Antelope, Yukon gold puffed Potatoes, Brandied mushrooms, sauteed baby spinach, pickled cherry demi glace.

coffee anyone?

Frank Dominick, Fusion Fire

Maddy’s Carribean Cuisine

Mount Hill Tavern Restaurant

Steryl Simmons/Union Canal House Restaurant

Cindy H

Chef White/Chef Exclusive

Casey Callahan, Ciao! Bakery

Travis Mumma, Cafe Fresco

Jason Viscount, Bricco

Frank Dominick, restauranteur, guitar player, the coolest guy i know

Frank Dominick, Fusion Fire

Jason Clark, The Final Cut

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