Recipe by Nick Leahy of Saltyard
Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
By Chef Nick Melvin, Venkman’s.
Tandoori Okra
By Chef Joey Ward, Gunshow.
Tostadas of Spaghetti Squash a la Veracruzana
By Chef Adrian Villarreal, Rreal Tacos.
Honey Dressings
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Shrimp Scampi Flat Bread
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes
Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette
Indian-Spiced Delicata Squash
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Raw Georgia Pecan Pate with Local Seasonal Crudités
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
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.