By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
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.
Wilted Swiss Chard with Toasted Coconut and Pecans
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
Spicy Tomato & Squash “Confit”
By Chef Peter Dale of The National (Athens).