Recipe by Suzanne Vizethann of Buttermilk Kitchen
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Braised Kale with Guanciale, Salami, Turnips and Peppers
By Chef Adam Evans, Brezza Cucina.
Summer Garden Pasta
By Chef Chris Hall of Local Three.
Pepper Hot Sauce
By Chef Justin Burdette, Local Provisions (Asheville).
Summer Bread Salad
Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette
By Chef Jon Beatty, formerly of Ecco.
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.