By Chef Jenn Robbins of Avalon Catering.
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Gumbo Pilaf
By the Pine Street Market.
Fried Pepper Toast
By Chef Nick Melvin of Doux South Pickles and Venkman's.
Tasso with Drunken Tomatoes, Zucchini, Sun Gold tomatoes, Squash Blossoms & Arugula
By Chef Brent Banda of Lure.