Here’s a memorable Memorial Day menu for your patrons or family. Forego the yellow-tinted tub of deli potato salad and dazzle your guests with Chef Frank Brunacci’s crab salad – a refreshing mixture of fresh herbs and crabmeat served over marinated cantaloupe – or Chef Sam Marvin’s grilled giant tiger shrimp served over pureed Yukon Gold potatoes. Spruce up ye olde cheeseburger with toppings inspired by Chef Gavin Portsmouth - crumbled blue cheese, caramelized onions, baby spinach and scallion mayo. And while Paul Kirk’s champion Memphis-style barbecue ribs may seem time consuming, these baby-backs are worth the smoking labor of love. For dessert, release your inner child by making homemade cherry pop tarts from Pastry Chef Sue McCown. These puppies are a world apart from the foil-wrapped toaster pastries of your youth.

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