Recipe by Nick Leahy of Saltyard
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Buttermilk Ricotta Cheese
Market Mash Up: Candied Guanciale with Suspended Fall Squash and Chive Clabber Cream
Market Mash Up: Sausage Cheddar Muffins with Sugar Plum Jam
Market Mash Up: Honey Corn Muffin with Bacon Jam
CAULIFLOWER PANNA COTTA with BROCCOLI SOUP
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Quick refrigerator PICKLES!
Goats Milk Feta & Roasted Chile Spread
By Chef Jenn Robbins, Avalon Catering.
Shrimp Chowder
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.