By Chef Zeb Stevenson of Watershed.
Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt
By Chef Justin Burdette, Local Provisions (Asheville).
Late Summer Squash Salad
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
KERALA VEGETABLE STEW
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Indian-Spiced Delicata Squash
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Farm stand heirloom tomato salad, spicy arugula, with Bacon, blue cheese vinaigrette
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
Grandmother Catherine’s Potato Salad
Gerry’s Quick Pickles
“Gagootz” Sicilian Soul Food
Fig, Heirloom Melon and Speck Salad
By Chef Justin Burdette, Local Provisions (Asheville).
Homemade Chicken Broth & Summer Tomato Sandwich Snacks
By Chef Chris Hall of Local Three.
Baby Tomato and Cucumber Salad with Cucumber Vinaigrette
By Chef Drew Belline, St. Cecilia.
Swiss Chard, Pilaf & Feta Bruchetta
Squash with Anchovies & Lemon
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Spring Radish New Potato Chopped Salad
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Raw Georgia Pecan Pate with Local Seasonal Crudités
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
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.
Linton Hopkins's Pickle It!
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
