By Chef Justin Burdette, Local Provisions (Asheville).
Spring Carrot Salad
By Chef Chris Hall of Local Three.
Spring Carrot & Ginger Soup
By Chef Chris Hall of Local Three.
Summer Cocktails
By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen.
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables
By Chef David Larkworthy, 5 Seasons Brewery.
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLUEBERRY JAM
By Chef Martha McMillin of Preserving Place.
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
The Shed’s Sweet Potato Hash
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Stuffed Eggplant
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
ROOT VEGETABLE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
RATATOUILLE
By Chef Lance Gummere, Bantam + Biddy.
Kale and Green Tomato Tabbouleh
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Gambas Al Ajillo over Greens/Shrimp with Garlic
By Chef Peter Dale of The National (Athens).
Creamy Baby Turnip Soup with Smoked Trout Butter
PICKLED OKRA
By Chef Martha McMillin of Preserving Place.
Bagna Cauda with Radishes, Kohlrabi & bread for Dipping
Gumbo Pilaf
By the Pine Street Market.
