Recipe by Chef Terry Koval of Wrecking Bar Brewpub.
Escalivada
By Chef Eric Roberts of The Iberian Pig.
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Sicilian-style Eggplant Caponata
Warm Chicory Salad with Andouille Vinaigrette
By Chef Stephen Herman Haven.
Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions
By Chef Jenn Robbins of Avalon Catering.
Beans with Pecans, Lemon, and Parsley
Chanterelles & Sweet Potato Greens on Toast
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.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Tomato and Onion Tarte with Many Fold Brebis
By Chef EJ Hodgkinson of King + Duke.
Fresh Corn Soup & Heirloom Tomato Salad
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Crispy Carolina Gold Skillet Rice, Butternut Squash, and Pickled Radish
By Chef Brian Jones, formerly of Restaurant Eugene.
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.