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.
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.
Traditional Limoncello with Berries & The Bramble
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
Wilted Swiss Chard with Toasted Coconut and Pecans
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
