2011 Market Mash Up
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
Guajillo & Sautéed Mushroom Lettuce Wraps
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.