By Chef Jeffery Gardner, the Common Quarter.
Buttermilk Ricotta Cheese
Lara’s Famous Bloody Mary Mix with Pickled Okra
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. James Beard Award Nominee
Strawberry Soup
By Chef Shaun Doty, Yeah! Burger, Chick-a-biddy, Bantam + Biddy.
Stone Soup
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
Shrimp Scampi Flat Bread
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Honey Yogurt Sorbet
By Chef Shaun Doty, Yeah! Burger, Chick-a-biddy, Bantam + Biddy.
Arugula and Fennel Salad w/ Fig Preserve Vinaigrette
Deviled Eggs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Beet Salad with Caramel Yogurt, Olive Oil and Baby Greens
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Brown Butter Creamed Baby Greens
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes
Warm Chicory Salad with Andouille Vinaigrette
By Chef Stephen Herman Haven.
Fall Super Power Green Topped with Greek Yogurt
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Pork Sausage & Greens
By Chef Scott Serpas, Serpas True Food.
