Recipe by Chef Rusty Bowers of Pine Street Market.
Avocado Squash, Heirloom Tomato & Sweet Onion Salad with Boiled Dressing
Recipe by Chef Andreas Müller of Revival.
Broccoli Salad with Radish Preserves
By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
Spring Onion Tartine
By Chef Zeb Stevenson of Watershed.
Pickled Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Pork Sausage & Greens
By Chef Scott Serpas, Serpas True Food.
Okra Cornbread Fritters with Sweet & Sour Peppers
By Chef Zeb Stevenson of Watershed.
Market Mash Up: Honey Corn Muffin with Bacon Jam
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
Quick refrigerator PICKLES!
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
The Shed’s Sweet Potato Hash
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Gumbo Pilaf
By the Pine Street Market.
FALL HARVEST WHEATBERRY SALAD
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Spring Salad with Beer Mustard Vinaigrette
By Chef Terry Koval of Wrecking Bar.
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
