Dessert FoodCraft Board – Fresh Fruit, Cookies, and Flowers

Artichoke with Shrimp Salad

Passion Fruit Mousse

FoodCraft Veggie Board

Chef Zacki and Dietician Assistant Nancy

Appetizer Presentation of Stuffed Apricots & Figs

Acorn Shortbread Cookies for a UNC Event

Zuppa di Pesce (Italian Seafood Stew)

Almond Stuffed Dates for a Moroccan Feast

Kitty Murphy's Brunswick Stew

Deviled Eggs & Quail Eggs

Chocolate Pots De Créme

Fruit Plate by 8th Grade Students in Eating4Life Class

Brussels Sprouts & Tomato Quiche

Tomato, Cucumber, & Vidalia Salad

Roasted Salmon & Tomatoes with Lemon Garlic Linguine

Chantilly Cake with Fresh Fruit & Mint

Curried Carrot & Squash Soup