Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Canning 101 by Martha McMillin
By Chef Martha McMillin of Preserving Place.
Braised Beet on Toast with Cream Cheese & Garlic Scapes
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Spring Salad with Beer Mustard Vinaigrette
By Chef Terry Koval of Wrecking Bar.
Spring Broccoli Salad with a Spicy Vinaigrette
By Chef David Gross of Cook Hall.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Kale Salad with Hakurei Turnips, Silver Oyster Mushrooms & Spring Onions
By Chef Jeb Aldrich of Noble Fin, formerly 4th & Swift.
Guajillo & Sautéed Mushroom Lettuce Wraps
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Fresh Fruit Clafoutis
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard
Braised Heritage Pork with Grits and Kale Pesto
By Chef Zeb Stevenson of Watershed on Peachtree, formerly Parish.
Broccoli and Brown Butter on Biscuits
By Chef Zeb Stevenson of Watershed.
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.
Vietnamese Style Marinated Bamboo Shoots Salad
by Chef Joey Ward of Gunshow.
Strawberry & Charred Onion Salad with goat’s milk feta, roasted beet vinaigrette, basil
By Chef Zach Meloy of Better Half.
Pickled Peaches
By Chef Terry Koval of Wrecking Bar.
Lard Caramelized Fennel
By Chef Chris Hall of Local Three.
GUMBO Z’HERBES
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Cue Ball Squash & Fennel Pancakes with Herbed Chèvre
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
Caldo Verde with Marinated Hakurei Turnips
By Chef Nick Leahy of Saltyard.
