By Chef Jenny Levison, Souper Jenny.
Eggplant Confit
By Chef Peter Dale of The National (Athens).
Stone Soup
Pork Sausage & Greens
By Chef Scott Serpas, Serpas True Food.
Whole Wheat Pasta & Pasta Sauce with "Hidden Veggies"
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions
By Chef Jenn Robbins of Avalon Catering.
Goats Milk Feta & Roasted Chile Spread
By Chef Jenn Robbins, Avalon Catering.
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
Grilled Marinated Lamb & Red Pepper Salad
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
GUMBO Z’HERBES
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Butternut Squash Soup with Bourbon & Ginger and Radish Salad
Recipe by Chef Todd Richards of White Oak Kitchen & Cocktails