Chef Justin Watson from Busch Gardens stopped by THRS to make chilled pea soup.

Chef Kyle Fowlkes from Embassy Suites Hampton Roads stops by THRS to make Sweet Tea Marinated Pork Chops with BBQ Mole and Four Cheese Mac'n'Cheese.

Chef Jeff Brown from Cotton Southern Bistro stops by THRS to grill up a delicious summer feast.
    
 

Molly Turner from Papa Murphy's Take-n-Bake stops by THRS to make three pizzas.  The Herb Chicken Mediterranean Delite, the Cowboy and a Dessert Pizza.

Executive Chef Jeffrey Russell from Sanderling Resort & Spa in Duck, NC stops by THRS to make soft shell crabs.

Executive Chef Mackenzie Hess from Sonoma Wine Bar and Bistro at Virginia Beach Town Center stops by THRS to make Seared Scallops & Goat Cheese Angolotti.

Chef Kent Johnson from Havana Nights Dining & Jazz stops by to make Short Rib Ropa Vieja.

Chef Cory Schleicher from Jolly Roger in Kill Devil Hills stops by THRS to make steak pizziola.

Executive Chef Jim Reis from McCormick & Schmick's Fresh Seafood and Steakhouse at the Virginia Beach Town Center stops by THRS to make bourbon glazed salmon.

Chef Kevin Chang of Zushi Bistro at the Virginia Beach Town Center stops by THRS to make Bibim Bap, a Korean-style rice salad. 

Chef Jeff Brown from Cotton Southern Bistro stops by THRS to make some delicious southern favorites, summer salad with grilled shrimp and fried strawberry