And just when you thought we were done… You have to try RJ’s Dry-Rubbed Smoked Local Wings, which are made within a two day process of brining and seasoning that creates perfection, Sticky Szechuan Carrots with maple Szechuan glazed carrots, crispy garlic, toasted sesame seeds, silken tofu, and a fresh orange glaze—as well as a Quinoa en Nogada, a vegan take on the traditional Mexican dish Chiles en Nogada. Stuffed fire roasted poblano peppers topped with citrus cashew cream, pomegranate, roasted cashew, petite herbs, and crispy corn tortilla make this dish a must-have.