By Chef Zeb Stevenson of Watershed.
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Spring Carrot Salad
By Chef Chris Hall of Local Three.
Spring Carrot & Ginger Soup
By Chef Chris Hall of Local Three.
Summer Cocktails
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.
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables
By Chef David Larkworthy, 5 Seasons Brewery.
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLUEBERRY JAM
By Chef Martha McMillin of Preserving Place.
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
Salad after a Wonky Weather Spring
By Chef Chris Hall of Local Three.
PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
Peach "Cider"
By Mixologist Kevin Ryan of Local Three.
Kale & Fennel Slaw w/ Pickled Green Garlic
By Chef Terry Koval of Wrecking Bar.
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Grilled Napa Cabbage Salad with Spotted Trotter Bacon, Summer Squash, Kale and Smoked Onion & Yogurt Dressing
Grilled Bamboo: Carolina Rice Salad, Spring Onion Dressing
By Chef Zeb Stevenson of Watershed.
Shaved Fennel and Kohlrabi Salad
Contemporary Colcannon
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
