Citrus Sorbet by Joanne weir

Ingredients:
1/2 c lime  juice
2 c orange juice
1c coconut milk
1 c sugar

Place in ice cube tray for three hour in freezer
Then place cubes in blender, it becomes like ice cream
Fill scooped out oranges, top with zest

Quinoa:

Toast 1 cup quinoa in oven, about 5 minutes.
 Add two cups stock, cover with foil and bake in oven 15 - 20 minutes

Shrimp Salsa:
Segment two oranges. Rough cut some in half. Add 1/2 cup red onions chopped, 1 serrano peppers finely chopped,
2T mint leaves chopped , 3T  cilantro chopped, 2 T  olive oil, 2 T Tequila, pinch salt, 1 cup orange juice reduced to 3-4 T,
Chilled then add to citrus ingredients.
Shrimp:
Skewer shrimp on two wooden skewers, so as to have them not curl-up
Grill one minute on each side
Serve with grilled, citrus salsa and quinoa

Signature Drink

Color and taste goes a long way since the days of the Fitzgerald, one of the first gin drinks that introduce thee use of bitters.
mixologist Ricky Lyn blast off with this "the Gatsby" version.

Ingredients: 
1 1/2 ounces  Silver Gin
1 ounce floral liqueur
1/2 ounce lime juice
1/2 cranberry juice
1/2 ounce simple syrup
2 dashes peach bitters

Add all ingredients to a shaker with ice, shake well.
Strain into two glasses
Garnish with rose petals

Shark and Bake

Shark
Make green seasoning:
2 c green onions, chopped fine
2 c chives, chopped fine
2 c cilantro chopped fine
1 cup thyme fresh, chopped
1/2 c marjoram
2 T tarragon
2 T rosemary
2 c onions chopped fine
3 scotch bonnet, seeded to taste
1/2 c vegetable oil
Combine all ingredients. Use to season shark 

Bake
4 cups flour
4 1/2 t baking powder
1/4 t salt
1 T sugar
pinch cinnamon
1-2 T butter
1 1/4 lukewarm water
Combine flour, baking powder, salt, cinnamon.
Cut in butter
Stir in water, and knead into ball, let rest for at least half an hour
Divide into a dozen balls
Heat frying oil in heavy cast iron frypan 
Flatten balls into a 4 inch disc, and fry 1-3 minutes per side
If disc starts swelling into a "blob", flip