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      <image:caption>Chef Jenna Bethoney placing a tray of Chicken Cacciatore into an oven.</image:caption>
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      <image:caption>Chef Jenna Bethoney segmenting a blood orange over a glass bowl of blood orange segments on a wooden cutting board.</image:caption>
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      <image:caption>Charcuterie board with cured meats, marinated olives, cheeses, grapes, strawberries, fig preserves, pistachios, and crackers.</image:caption>
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      <image:caption>Chef Jenna Bethoney slicing a red pear on a Williams-Sonoma wooden cutting board with a Wustof Santoku knife.</image:caption>
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      <image:caption>Four square plates of fresh green arugula salad topped with crumbled goat cheese, segmented blood orange, and toasted pistachios in a fennel seed vinaigrette, arranged on a beautiful surface.</image:caption>
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      <image:caption>Chef Jenna Bethoney sprinkling chives on a tray of crostini topped with beef tartare, with bread and a small bowl of minced chives nearby in a kitchen.</image:caption>
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      <image:caption>Chef Jenna Bethoney grinding black pepper into bowls of butternut squash soup on a kitchen counter.</image:caption>
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      <image:caption>A person sprinkling chopped herbs onto a skillet of pasta with tomato sauce on a white stovetop. In the background, there are small bowls of additional ingredients and a bouquet of flowers.</image:caption>
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      <image:caption>Chef Jenna Bethoney cutting a chocolate cake dusted with powdered sugar, garnished with strawberries on a white plate.</image:caption>
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      <image:caption>A roasted chicken leg in cacciatore sauce served on a white plate, sitting on a placement with fresh thyme.</image:caption>
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      <image:caption>Chef Jenna Bethoney sprinkling green pumpkin seeds onto a bowl of butternut squash soup.</image:caption>
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      <image:caption>Two cakes on white plates; one is a citrus olive oil cake with orange slices on top, the other is a chocolate torte dusted with powdered sugar and garnished with red berries.</image:caption>
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