Spoonsful of duck comfit, curried chicken, smoked salmon and shrimp stayed cool slipped between blocks of ice at Mountain Institute for Culinary Arts' table.

Artists from Columbus Carving Artist sculpted a fire-breathing dragon from three melons stacked on top of each other. They also displayed ceremonial Japanese masks intricately carved from melons at the Culinary Classic at Stonewall Resort.

Graceland Inn's display of English toffee appealed to diners' sweet teeth.

Students at West Virginia Northern's culinary program wrapped sweet potato crepes wrapped around smoked chicken and topped the mixture with a barbecue froth.