Stone fruit salsa made with apricots and nectarines; pork tenderloin; using California raisins in a raisin and carrot salad; grilled rainbow trout with charred dandelion greens

Breakfast radishes with butter and sea salt; kale salad with pickled beets, lardon, blue cheese and honey-clove vinaigrette; ramp-stuffed sirloin roll with hazelnuts and Michigan cherry sauce; cornmeal spaetzle with grape tomatoes and asparagus.

Heirloom bean tostada with herbs and crispy avocados; lamb paddy with avocado relish.