By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Spring Broccoli Salad with a Spicy Vinaigrette
By Chef David Gross of Cook Hall.
Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Watermelon and Yogurt Gelées with Pickled Watermelon Rind
By Chef Lesley Cavendar of Avalon Catering.
Bacon Beer Potato Salad
By Chef Savannah Haseler of Twain’s Brewpub.
Spicy Pork and Vegetables with ‘Korean Style’ Polenta
Recipe by Chef Jarrett Stieber of Eat Me, Speak Me