Join Melissa Cross, a culinary teacher at Geneva Academy, as she shares insights from her cooking classes for seniors and the heartwarming "orphan" Thanksgiving and Easter she hosts for those without family nearby. Melissa and her husband have used homes of all sizes to practice hospitality over the years, and in this episode, she discusses fun games and prizes for kids, easy-to-make recipes, and how to make gatherings memorable. From tips on timing meals to fostering family fellowship and involving guests in the kitchen, you don't want to miss all of Melissa's practical tips, favorite kitchen items, and more! We're so glad you're here!

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Join Adriano Zumbo as we discuss his path to becoming a celebrity pastry chef. Known as "The Sweet Assassin," Adriano has been a guest chef on over a dozen seasons of MasterChef Australia, a contestant on Dessert Masters, a judge on Netflix's reality series, Sugar Rush, and hosted Zumbo's Just Desserts, a competitive baking show. He has owned shops, written books, taught classes, and been a brand ambassador. He has recently created the menu for QTea, a high tea at the QT hotel in Sydney. Zumbo is known for his technically challenging desserts that often feature unique flavor fusions. Many consider him Australia's answer to Willy Wonka. In this episode Adriano Zumbo discusses some of his most iconic creations, the V-8 cake and Zumbarons. We discuss the importance of naming recipes and how nostalgia and experience can lead to inspiration and fun as you experiment in the kitchen. He shares insights into mental tasting and finding the balance between ingredients. Zumbo discusses the importance of accepting and learning from failure in order to keep growing. Throughout our conversation, he challenges us to be curious, to focus on gradual improvement, and to infuse our own personalities into our creations. We're so glad you're here!

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Join Meg Hixson as she discusses a gourmet supper club she and her husband joined while stationed at an Air Force Base in Texas. She began her journey learning the art of hospitality from her family and church ladies as they passed on the Swedish culture and a love for trying new things. Taking this creativity to the Air Force, Meg was able to bloom where she was planted and jumped straight into hospitality for her new neighbors and friends. She dives into the rich history of this unique supper club, which has thrived for decades thanks to the dedication of its members to culinary excellence. Meg shares two exceptional menus inspired by California flavors and the festive spirit of the Kentucky Derby. Discover the best rice to buy, essential kitchen equipment, the benefits of a beverage station, and why lighting is important for creating a delightful atmosphere. Meg reveals her favorite tools of the trade and a resource for learning more about big hospitality. We're so glad you're here!

Visit www.comeoverfordinner.com for recipes, product links, and more!