fall

Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette

By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.

Candied Beet Caramel & Almond Hakurei Turnips

By Chef David Larkworthy, 5 Seasons Brewery.

Mediterranean Okra & Muscadine Pickled Okra

By Chef Dave Larkworthy of 5 Seasons Brewing.

Kale Fritters with Yogurt Chili Dipping Sauce

Recipe by Chef Adam Waller of Escorpion, formerly: Bocado.