By Chef Jenn Robbins of Avalon Catering.
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Honey Blueberry Muffin
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Market Mash Up: Old Fashioned Pork Cake with Apple Pepper Jelly and Cat Head Biscuits
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Okra Cornbread Fritters with Sweet & Sour Peppers
By Chef Zeb Stevenson of Watershed.
Market Mash Up: Caramelized Onion Petals, Pork and Duck Rillette en Croute with Oxtail Glace
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
Fresh Fruit Clafoutis
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
SWEET POTATO CAKE
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Kale Fritters with Yogurt Chili Dipping Sauce
Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham
By EJ Hodgkinson of King + Duke, formerly: JCT Kitchen & Bar.
GUMBO Z’HERBES
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
