Tropical strawberry sorbet, served in a fresh coconut and playfully decorated with lime slices and colorful edible flower leaves

Scallops and risotto cake, on a bed of spinach, with a coconut curry sauce

Scallops and risotto cake, on a bed of spinach, with a coconut curry sauce

Salmon, Gruyère Purple Potatoe Gratin, Chinese Long Beans, and Crispy Leeks, served with a Stoned-Ground Mustard Beurre Blanc Sauce

Mixed Greens & Edible Flower Salad with a Pomegranate Vinaigrette

Chef Adair plays with Fire

Fire in the Pan!

Chef Adair puts the finishing touches on a dish

Lemon Chicken Crepe Roulades, Feta Phyllo Pouches, and fried Wontons stacked with Ahi, Spicy Sprouts, Ginger, and Sesame Seeds - Closeup