By Chef Lisa Rochon.
Honey Dressings
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
House Smoked Goat Cheese with Local heirloom tomatoes, rustic toast
By Chef Ford Fry, 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
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
Arugula and Fennel Salad w/ Fig Preserve Vinaigrette
Market Mash Up: Kale and Radish Spread
Market Mash Up: Fall Harvest Savory Tart
Fall Harvest Savory Tart
Homemade Chicken Broth & Summer Tomato Sandwich Snacks
By Chef Chris Hall of Local Three.
Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.