By the Pine Street Market.
FALL HARVEST WHEATBERRY SALAD
Sweet Potato Puree with Toasted Meringue
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Sunchoke Soup with Persimmon
By Chef Jason Paolini, Linton's in the Garden.
Warm Squash Salad with Goat Feta, Apples and Peppers
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
Muscadine and Pecan Frangipane Tart
By Chef Lesley Cavendar, Avalon Catering.
Kimcheese
Kale and Apple Salad
By Chef Seth Freedman of Peach Dish.
Greens with Bacon Butter
Fried Pepper Toast
By Chef Nick Melvin of Doux South Pickles and Venkman's.
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Eggplant & Almond Baba Ganoush
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Candied Beet Caramel & Almond Hakurei Turnips
By Chef David Larkworthy, 5 Seasons Brewery.
Modern Warm Broccoli Salad
By Chef Woody Back, Table and Main.
Autumn Vegetable Potage
SWEET POTATO CAKE
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Roasted Radish & Quinoa Salad, Fennel, Chive Vinaigrette
By Chef Adam Evans of Brezza Cucina, formerly The Optimist.
Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette
By Chef Jon Beatty, formerly of Ecco.
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.
