By Chef Jesse McDannell, Grand Hyatt Buckhead.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
Shaved Fennel and Kohlrabi Salad
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard