Here’s a memorable Memorial Day menu for your patrons or family. Forego the yellow-tinted tub of deli potato salad and dazzle your guests with Chef Frank Brunacci’s crab salad – a refreshing mixture of fresh herbs and crabmeat served over marinated cantaloupe – or Chef Sam Marvin’s grilled giant tiger shrimp served over pureed Yukon Gold potatoes. Spruce up ye olde cheeseburger with toppings inspired by Chef Gavin Portsmouth - crumbled blue cheese, caramelized onions, baby spinach and scallion mayo. And while Paul Kirk’s champion Memphis-style barbecue ribs may seem time consuming, these baby-backs are worth the smoking labor of love. For dessert, release your inner child by making homemade cherry pop tarts from Pastry Chef Sue McCown. These puppies are a world apart from the foil-wrapped toaster pastries of your youth.


Chef Sam Marvin of Le Dome
Grilled Giant Tiger Shrimp

Chef Frank Brunacci of L’Auberge de Sedona
Crab Salad with Marinated Melon and Pineapple Vinaigrette


From Paul Kirk’s Championship Barbecue
Memphis-Style Smoky Barbecue Ribs


Chef Gavin Portsmouth of Zax
Zax’s Famous Pretzel Burger

    Pastry Chef Sue McCown of Earth & Ocean
Cherry Pop Tarts