S1, E6: To start, Chilled Mussels over Grilled Baguette lightly drizzled with vibrant, golden Saffron Aioli followed by Roasted Mini Butternuts with Salsa Verde, tart Goat Cheese, and nutty toasted sunflower seed garnishes. Next, Bone-in Veal Roast with grainy mustard vinaigrette-dressed Charred Bok Choy halves. Dessert spotlights summer berries with vanilla whipped cream and sweet, crunchy Macadamia Streusel.