By Chef Chris Hall of Local Three.
Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette
By Chef Jon Beatty, formerly of Ecco.
Kale Fritters with Yogurt Chili Dipping Sauce
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Cucumber Gazpacho with Pickled Charred Peaches and Sourdough Crouton
By Graham House of 4th & Swift.