Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Homemade Chicken Broth & Summer Tomato Sandwich Snacks
By Chef Chris Hall of Local Three.
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
By Chef Hugh Acheson, The 5 & 10 (Athens, GA), The National (Athens, GA), Empire State South, and The Florence (Savannah, GA). James Beard Award winner.
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.
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
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.
PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.