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.
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Beans with Pecans, Lemon, and Parsley
Thanksgiving Sausage Roulade
By Chef Ryan Smith, STAPLEHOUSE.
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Market Mash Up: Caramelized Onion Petals, Pork and Duck Rillette en Croute with Oxtail Glace
Market Mash Up: Crispy Jerusalem Artichoke Puree
Market Mash Up: Pear and Celery Salad with Fuyu Persimmon Puree
Market Mash Up: Quasi Pickled Turnips With Pepper Jelly Vinaigrette
Market Mash Up: Cornmeal Cookie Ice Cream Sandwiches With Triple Berry Jam
Market Mash Up: Taste of Barcelona
Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce
Market Mash Up: Very Berry Granola Cheese Bars
Market Mash Up: Honey Corn Muffin with Bacon Jam
Market Mash Up: Sun-Dried Tomato & Smoked Ham Tapanade
Market Mash Up: Garden Summer Rolls with Jammin’ Wontons
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Couscous with Asian Greens
By Chef Peter Dale of The National (Athens).
CAULIFLOWER PANNA COTTA with BROCCOLI SOUP
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Butternut Squash Three Ways!
By Chef Lance Gummere, Bantam + Biddy.
