Juice from fresh-cracked coconuts mixed with lime and ginger soda make this simple but refreshing mocktail. Make it boozy with RumChata or New Amsterdam Gin.

There's something inescapably comforting and simultaneously sinful about indulging in fried dough. But these handmade dumplings are nothing to feel guilty about. We use Mary's Organic Duck, Chinese-style sausage homemade from naturally raised pork, and fwild caught shrimp in this delicious platter. Five Spice Duck Dumplings, Farmers Market Lumpia with Chinese Sausage, and Sesame Shrimp Toast Dim Sum served with Chili-Pineapple Aioli, Soy-Vinegar Dipping Sauce, and Tangerine Duck Sauce

Chinese food is full of bold, rich flavors. Here we pair sweet, tender scallops with a punchy XO sauce, where each ingredient is patiently deep-fried to extract the utmost flavor and combined in the same oil, where the sweet and spicy melds together. Seared Golden Scallops with Homemade XO Sauce, Bitter Greens Pistou, Kale Crisps, and Fried Noodles

Grandpa used to make his famous "coconut shrimp," a fragrant Filipino stew where whole shrimp cooks to infuse the coconut broth with immense flavor. Here we introduce Thai flavors: aromatic basil, lemongrass, and ginger for a tasty spin on a family classic. Gently Cooked Shrimp, Lemongrass-Ginger Broth, Pumpkin, Chayote, Crispy Rice, and Key Lime served in Fresh Coconut.

No Filipino feast has ever been complete without Lechon, traditionally a suckling pig roasted until the meat is tender and the skin is crunchy crispy. We take naturally-raised pork belly and roll it around an outrageously umami stuffing of mushrooms and garlicky porky bits, slow-roasted until the skin is crackling and served over legumes simmered with shallots and tomato. Crispy Pork Belly “Lechon” Roulade with Umami Stuffing, French Lentils, and Savory Caramel

This isn't your momma's PB&J and that isn't a bad thing. Our blackberry jam is made with fresh berries and fruity red wine. We smooth it over the top of our peanut butter mousse tart with a chocolate pretzel cookie base and serve it alongside an ultra-creamy toasted brioche ice cream. Peanut Butter Mousse Tart with Chocolate Pretzel Cookie Base, Homemade Blackberry Jam, Soft Peanut Praline, Sweet & Salty Peanuts, and Toasted Brioche Ice Cream