By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
Pimiento Cheese and Spicy Pepper Jelly
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
Pickled Peppers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Pickled Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Lara’s Famous Bloody Mary Mix with Pickled Okra
By Mixologist LARA CREASY‐, 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
Pepper Hot Sauce
By Chef Justin Burdette, Local Provisions (Asheville).
Gerry’s Quick Pickles
Linton Hopkins's Pickle It!
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Beans with Pecans, Lemon, and Parsley
Market Mash Up: Honey Corn Muffin with Bacon Jam
Quick refrigerator PICKLES!
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
SPICED GRAPES
By Chef Martha McMillin of Preserving Place.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLUEBERRY JAM
By Chef Martha McMillin of Preserving Place.
PEACH PRESERVES (with chocolate mint infusion)
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLACKBERRY JAM with lemon verbena infusion
By Chef Martha McMillin of Preserving Place.
Canning 101 by Martha McMillin
By Chef Martha McMillin of Preserving Place.
