Recipe by Chef Aaron Russell of Poor Hendrix
Wilted Swiss Chard Salad with Feta and Radishes
Recipe by Chef Zeb Stevenson of Watershed.
Raw Kale & Swiss Chard Slaw with Golden Raisins, Strawberries, Toasted Almonds & Fresh Herb Dressing
Recipe byChef Jenny Levison of Souper Jenny.
Blue Cheese Grits, Creamed Chard, Caramelized Hakurei Turnips, and Pickled Ramps
Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Spring Gumbo
Recipe by Suzanne Vizethann of Buttermilk Kitchen
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Grilled Summer Squash with Chile Oil, Almonds, Feta and Herbs
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Spring Onion Tartine
By Chef Zeb Stevenson of Watershed.
Spring Pea Orzo
Bamboo in Butter Bone Broth
By Chef Jesse McDannell, Grand Hyatt Buckhead.
Chilled Vegetable Frittata
ByChef EJ Hodgkinson of King and Duke.
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Crispy Fried Duck Eggs, Arugula and Radish Salad with Red Pepper Relish & Pickled Ramps
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Buttermilk Ricotta Cheese
Lara’s Famous Bloody Mary Mix with Pickled Okra
By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Strawberry Soup
By Chef Shaun Doty, Yeah! Burger, Chick-a-biddy, Bantam + Biddy.
Stone Soup
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
