By Chef Whitney Otawka, Greyfield Inn Cumberland Island.
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Creamy Baby Turnip Soup with Smoked Trout Butter
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette
By Chef Ryan Smith & Chef Ryan Hidinger, STAPLEHOUSE.
Charred Okra & Peach Salad with Toasted Peanuts and Yogurt
By Chef Brian Jones of Restaurant Eugene.