For three consecutive years, 82 Queen was voted “Best City Restaurant” by the readers of Southern Living magazine; 82 Queen also received Wine Spectator’s Award of Excellence for five consecutive years. 

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering - New Orleans

For a special dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Sauces and condiments can jazz up a meal and add a whole new flavor profile to salmon or chicken. Try warm Mango Salsa on top of simply grilled tilapia for a flavorful, healthy treat, or whip up Seta's favorite - Bonefish Grill's signature Chimichurri Sauce - for a garlicky, fresh herb kick.

Maple Deglazed Scallops and Butternut Squash Puree

By Chef Patricio Sandoval, Mercadito Restaurants - Miami

Chef Debbie Gold from the American Restaurant in Kansas City, Mo. offers a chocolate-lover's take on the traditional ginger snap with her Cocoa-Ginger Crisps. These crunchy little cookies deliver a delicate ginger flavor balanced by the rich chocolate dough.

Chef Matthew Silverman, Vintner Grill Las Vegas

Enjoy rich, robust flavors with this recipe for flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese.

By Gabe Thompson, Executive Chef Anfora, L'Artusi, dell'Anima - New York City

Recipe Source: Poogans Porch, one of Charleston's oldest and most reputable restaurants.

Chef Trey Foshee, George's California Modern
La Jolla, Calif.

Dressed up roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli.

"You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture - this is a very flexible recipe."
- Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author

By Luciana Autilio, Assistant Beverage Director of Anfora - New York City

Recipe for Cork's delicious Steamed Mussels. Cork Neighborhood Bistro is a hidden gem in the village of Old North Charleston.

Recipe courtesy of Executive Chef Meredith Adams, Eurasia Cafe & Wine Bar.

Variations:
This soup can be made vegetarian by replacing the chicken stock with vegetable stock, or made vegan-friendly by using only vegetable stock as the liquid base. The milk and cream can be replaced with more stock but the soup will taste less rich. Without the honey and truffle, adding sherry gives the soup a seafood-bisque quality and 6 ounces of crabmeat or cooked, chopped shrimp may be added. The cooled soup may be frozen and reheated in the microwave.

Recipe Source: Executive Chef Marc Collins - Circa 1886