By Chef Lisa Rochon.
Eggplant & Heirloom Tomato Bruschetta with White Balsamic Vinaigrette
By Chef Keira Moritz, Steel Magnolias (Valdosta).
Arugula and Fennel Salad w/ Fig Preserve Vinaigrette
Raw Georgia Pecan Pate with Local Seasonal Crudités
Market Mash Up: Quasi Pickled Turnips With Pepper Jelly Vinaigrette
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.