Recipe by Chef Woody Back of Table & Main.
Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
By Chef Nick Melvin, Venkman’s.
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Crispy Fried Duck Eggs, Arugula and Radish Salad with Red Pepper Relish & Pickled Ramps
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Honey Dressings
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Buttermilk Ricotta Cheese
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes
Market Mash Up: Old Fashioned Pork Cake with Apple Pepper Jelly and Cat Head Biscuits
Okra Cornbread Fritters with Sweet & Sour Peppers
By Chef Zeb Stevenson of Watershed.
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
Kale Fritters with Yogurt Chili Dipping Sauce
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.
Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds
by Chef Brent Banda of Lure.
Chard and Feta Beignets w/ Honey’d Hot Sauce
Recipe by Chef Nick Melvin of Venkman’s
