By Chef Jay Swift, 4th and Swift, Noble Fin.
Brown Butter Creamed Baby Greens
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Homemade Chicken Broth & Summer Tomato Sandwich Snacks
By Chef Chris Hall of Local Three.
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
By Chef Hugh Acheson, The 5 & 10 (Athens, GA), The National (Athens, GA), Empire State South, and The Florence (Savannah, GA). James Beard Award winner.
CAULIFLOWER PANNA COTTA with BROCCOLI SOUP
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Tomato Braised Okra
By Chef Whitney Otawka, Greyfield Inn Cumberland Island.
Quick refrigerator PICKLES!
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
Shaved Fennel and Kohlrabi Salad
Braised Beet on Toast with Cream Cheese & Garlic Scapes
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Sunchoke Soup with Persimmon
By Chef Jason Paolini, Linton's in the Garden.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Southern Soup
Recipe by Chef Lisa Rochon of Lisa Rochon Ltd. Event Planning and Catering, Cuisine.