Charred Breakfast Salad with 5 Minute Egg
Recipe by Maricela Vega of 8ARM and Chicomecóatl
Pan Braised Cabbage with Herby Tomato Sauce - Stella Dillard - 7.6.19
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Shakshuka
By Chef Jenny Levison, Souper Jenny.
Avocado Squash, Heirloom Tomato & Sweet Onion Salad with Boiled Dressing
Recipe by Chef Andreas Müller of Revival.
Chilled Vegetable Frittata
ByChef EJ Hodgkinson of King and Duke.
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Deviled Eggs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Market Mash Up: Sausage Cheddar Muffins with Sugar Plum Jam
Fall Harvest Savory Tart
Grandmother Catherine’s Potato Salad
Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce
Market Mash Up: Honey Corn Muffin with Bacon Jam
Savory Eggplant and Sausage Pie with Toasted Millet Crust
Farm Egg Summer Omelet with Chevre and fresh herbs with summer squash ribbon salad
By Chef Suzanne Vizethann, Buttermilk Kitchen.
Roasted Spaghetti Squash, Tomato Chutney and Goat Cheese Crostini
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Fresh Fruit Clafoutis
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
SWEET POTATO CAKE
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham
By EJ Hodgkinson of King + Duke, formerly: JCT Kitchen & Bar.
Broccoli and Brown Butter on Biscuits
By Chef Zeb Stevenson of Watershed.
