By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Kale & Fennel Slaw w/ Pickled Green Garlic
By Chef Terry Koval of Wrecking Bar.
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.