Recipe by Chef Terry Koval of Wrecking Bar Brewpub.
Butternut Squash & Chévre Dip with Spiced Pecans & Cranberries
Eggplant Confit
By Chef Peter Dale of The National (Athens).
Peach Salad with Ancho Dressing
Recipe by Chef Cameron Thompson of Farm Burger.
Market Mash Up: Old Fashioned Pork Cake with Apple Pepper Jelly and Cat Head Biscuits
Raw Georgia Pecan Pate with Local Seasonal Crudités
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Beans with Pecans, Lemon, and Parsley
Butternut Squash Three Ways!
By Chef Lance Gummere, Bantam + Biddy.
Wilted Swiss Chard with Toasted Coconut and Pecans
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.
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
Spring Carrot Salad
By Chef Chris Hall of Local Three.
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.
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
Salad after a Wonky Weather Spring
By Chef Chris Hall of Local Three.
Muscadine and Pecan Frangipane Tart
By Chef Lesley Cavendar, Avalon Catering.
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Collard Sarma with Tahini Tartare
By Chef Salvador Speights, Heirloom Cafe.
