By Chef Keira Moritz, Steel Magnolias (Valdosta).
Market Mash Up: Pumpkin Ravioli with Braised Greens
Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers
By Chef Jay Swift, 4th and Swift, Noble Fin.
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.
Butternut Squash Three Ways!
By Chef Lance Gummere, Bantam + Biddy.
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
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.
Stuffed Eggplant
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Preserved Chanterelles with Slow Roasted Tomatoes & Brebis on Toast
By Chef Drew Belline, St. Cecilia.
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
Crispy Carolina Gold Skillet Rice, Butternut Squash, and Pickled Radish
By Chef Brian Jones, formerly of Restaurant Eugene.
Vietnamese Style Marinated Bamboo Shoots Salad
by Chef Joey Ward of Gunshow.