By Chef Lisa Rochon.
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
Tomato Braised Okra
By Chef Whitney Otawka, Greyfield Inn Cumberland Island.
Savory Eggplant and Sausage Pie with Toasted Millet Crust
Quick refrigerator PICKLES!
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Market Inspired Sweet Onion Risotto & Arugula Chimichurri
H&F Bottle Shop Cocktails
Green Beans with Homemade Mayo
By Chef Jason Paolini, Linton's in the Garden.
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
GA Tomato Sandwiches
By Chef Ford Fry, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Fresh Corn and Tomatoes
Goats Milk Feta & Roasted Chile Spread
By Chef Jenn Robbins, Avalon Catering.
Chanterelles & Sweet Potato Greens on Toast
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.
SPICED GRAPES
By Chef Martha McMillin of Preserving Place.
Spiced Okra & Potato Stir Fry
By Chef SCOTT BLACKERBY, Mackinac Island's Mission Point Resort.
Wilted Swiss Chard with Toasted Coconut and Pecans
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
