Recipe by Chef Zeb Stevenson of Watershed.
Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
By Chef Nick Melvin, Venkman’s.
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Market Mash Up: Garden Summer Rolls with Jammin’ Wontons
Quick refrigerator PICKLES!
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
Ricotta Gnocchi with Chanterelle Mushrooms, Sun Gold Tomatoes and Garlic Blossoms
by Chef Brent Banda of Lure.
INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
Candied Beet Caramel & Almond Hakurei Turnips
By Chef David Larkworthy, 5 Seasons Brewery.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Watermelon and Yogurt Gelées with Pickled Watermelon Rind
By Chef Lesley Cavendar of Avalon Catering.