Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham
By EJ Hodgkinson of King + Duke, formerly: JCT Kitchen & Bar.
Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Crispy Carolina Gold Skillet Rice, Butternut Squash, and Pickled Radish
By Chef Brian Jones, formerly of Restaurant Eugene.
Collard Sarma with Tahini Tartare
By Chef Salvador Speights, Heirloom Cafe.
Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds
by Chef Brent Banda of Lure.
Chard and Feta Beignets w/ Honey’d Hot Sauce
Recipe by Chef Nick Melvin of Venkman’s
Caramelized Sweet Potato Skillet Collards with Ginger
Recipe by Culinary Director Jason Paolini of Linton’s in the Garden
Butternut Squash Soup with Bourbon & Ginger and Radish Salad
Recipe by Chef Todd Richards of White Oak Kitchen & Cocktails
Turnip and Hen of the Woods Mushroom Gratin
Recipe by Chef Chris Edwards of Holeman and Finch Public House and Restaurant Eugene
Turmeric Turnips served on Pine Street Country Ham
By Chef Hilary White, The Hil.
Spicy Pork and Vegetables with ‘Korean Style’ Polenta
Recipe by Chef Jarrett Stieber of Eat Me, Speak Me
