By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Muscadine and Pecan Frangipane Tart
By Chef Lesley Cavendar, Avalon Catering.
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Broccoli and Brown Butter on Biscuits
By Chef Zeb Stevenson of Watershed.
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.