By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
Pasta with Tromboncino Squash, Garlic, Herbs and Cheese
Buttermilk Ricotta Cheese
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Seasonal Salad with Dipping vinaigrette, Grilled Fresh Chicken Breast, Cherry Tomato Kebab, Roasted Potatoes, Garnola Parfait
Recipe by Thomas McKeown of The Grand Hyatt Buckhead