Lisa Rochon’s “Quasi” Succotash
Recipe by Lisa Rochon - Caterer, interior designer, artist, and awesome person in general
Herbed Fromage Blanc
Recipe by Chef Brandon Dienger of Restaurant Eugene.
Creamy Corn Grits, Bean Salad with Kombucha Vinaigrette, Roasted Veggies & Eggplant Chips
Recipe by Chef Woody Back of Table & Main.
Raw Kale & Swiss Chard Slaw with Golden Raisins, Strawberries, Toasted Almonds & Fresh Herb Dressing
Recipe byChef Jenny Levison of Souper Jenny.
Grilled Summer Squash with Chile Oil, Almonds, Feta and Herbs
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Broccoli Salad with Radish Preserves
By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
Bamboo in Butter Bone Broth
By Chef Jesse McDannell, Grand Hyatt Buckhead.
Roasted and Marinated Sweet Red Peppers
Pasta with Tromboncino Squash, Garlic, Herbs and Cheese
Stone Soup
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
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.
Homemade Chicken Broth & Summer Tomato Sandwich Snacks
By Chef Chris Hall of Local Three.
Baby Tomato and Cucumber Salad with Cucumber Vinaigrette
By Chef Drew Belline, St. Cecilia.
Swiss Chard, Pilaf & Feta Bruchetta
Spring Radish New Potato Chopped Salad
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Linton Hopkins's Pickle It!
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
