Recipe by Chef Nicole Edwards of Revival.
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Skillet Roasted Okra with Eastern Spices and Lime
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
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.
Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds
by Chef Brent Banda of Lure.