Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
Fall Super Power Green Topped with Greek Yogurt
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
By Chef Hugh Acheson, The 5 & 10 (Athens, GA), The National (Athens, GA), Empire State South, and The Florence (Savannah, GA). James Beard Award winner.
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Savory Eggplant and Sausage Pie with Toasted Millet Crust
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam
By Chef Jeb Aldrich, 4th & Swift.
Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds
by Chef Brent Banda of Lure.
