Lisa Rochon’s “Quasi” Succotash
Recipe by Lisa Rochon - Caterer, interior designer, artist, and awesome person in general
Braised Kale with Bacon Potlikker
Recipe by Chef Rusty Bowers of Pine Street Market.
Marinated Broccoli Salad, Broccoli Puree, Feta Cheese, & Sourdough Cracker
Recipe by Chef Zach Meloy of Better Half.
Blue Cheese Grits, Creamed Chard, Caramelized Hakurei Turnips, and Pickled Ramps
Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Butternut Squash & Chévre Dip with Spiced Pecans & Cranberries
Vanilla Village Parfaits
Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre
By Chef Woolery Back of Table and Main.
Spring Onion Tartine
By Chef Zeb Stevenson of Watershed.
Bamboo in Butter Bone Broth
By Chef Jesse McDannell, Grand Hyatt Buckhead.
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Strawberry Soup
By Chef Shaun Doty, Yeah! Burger, Chick-a-biddy, Bantam + Biddy.
Deviled Eggs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Market Mash Up: Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Market Mash Up: Fall Harvest Savory Tart
Fall Harvest Savory Tart
Collard Greens with Peppers and Ham
By Chef Eddie Hernandez, Taqueria del Sol.
