Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Spring Gumbo
Recipe by Suzanne Vizethann of Buttermilk Kitchen
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Spring Pea Orzo
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Squash with Anchovies & Lemon
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Grilled Bamboo: Carolina Rice Salad, Spring Onion Dressing
By Chef Zeb Stevenson of Watershed.
Braised Beet on Toast with Cream Cheese & Garlic Scapes
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Spring Broccoli Salad with a Spicy Vinaigrette
By Chef David Gross of Cook Hall.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Kale Salad with Hakurei Turnips, Silver Oyster Mushrooms & Spring Onions
By Chef Jeb Aldrich of Noble Fin, formerly 4th & Swift.
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.
