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.
Ricotta Gnocchi with Chanterelle Mushrooms, Sun Gold Tomatoes and Garlic Blossoms
by Chef Brent Banda of Lure.
Preserved Chanterelles with Slow Roasted Tomatoes & Brebis on Toast
By Chef Drew Belline, St. Cecilia.
Roasted Chanterelle + Tomato Tartine
By Chef EJ Hodgkinson of King + Duke.