By Chef Jason Paolini, Linton's in the Garden.
Greens with Bacon Butter
Tasso with Drunken Tomatoes, Zucchini, Sun Gold tomatoes, Squash Blossoms & Arugula
By Chef Brent Banda of Lure.
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.