Recipe by Chef Woody Back of Table & Main.
Blue Cheese Grits, Creamed Chard, Caramelized Hakurei Turnips, and Pickled Ramps
Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Autumn Vegetable Potage
Braised Heritage Pork with Grits and Kale Pesto
By Chef Zeb Stevenson of Watershed on Peachtree, formerly Parish.