By Chef David Jeffries.
Tomato, Melon, Cucumber, and Herb Summer Salad
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Puree of Summer Squash Soup Recipe
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Skillet Roasted Okra with Eastern Spices and Lime
Sautéed Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Roasted and Marinated Sweet Red Peppers
Pimiento Cheese and Spicy Pepper Jelly
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
Pickled Peppers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Pickled Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Arugula and Fennel Salad w/Fig Preserve Vinaigrette
Summer Peas and Beans Salad, Pesto Dressing
Pasta with Tromboncino Squash, Garlic, Herbs and Cheese
Honey Blueberry Muffin
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Honey Lavendar Lemonade
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Honey Dressings
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
Green Beans with Sautéed Onions, Bacon and Basil
House Smoked Goat Cheese with Local heirloom tomatoes, rustic toast
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
Zucchini with Garlic and Mint
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fried Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Eggplant & Heirloom Tomato Bruschetta with White Balsamic Vinaigrette
By Chef Keira Moritz, Steel Magnolias (Valdosta).
