Recipe by Chef Savannah Sasser of Hampton + Hudson
Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre
By Chef Woolery Back of Table and Main.
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions
By Chef Jenn Robbins of Avalon Catering.
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.