Kelsey, about to graduate from Walter State Culinary Arts School, creates another amazing culinary dinner for guests. The menu begins with a cool bean and orange soup, moves on to this scrumptuous strawberry broccoli floret salad, then artichokes dipped in olive oil and French herbs, then wood charred rib eye steaks hot from the grill. The dessert was an apricot sauce over apricot bars with whipped cream topping/Janice HaynesCreekwalk Inn Bed and Breakfast and Cabins at Whisperwood Farm, Great Smoky Mountains, Cosby, TN
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