By Chef Suzanne Vizethann of Buttermilk Kitchen.
Fresh Corn Soup & Heirloom Tomato Salad
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Cucumber & Tomato Salad with Pickled Onions & Yogurt-Feta Dressing
Creamed Butternut Squash w/ Sweet Peppers
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Watermelon and Yogurt Gelรฉes with Pickled Watermelon Rind
By Chef Lesley Cavendar of Avalon Catering.
Summer Market Vegetable Caponata, NaturAlmond Nut Butter & Yogurt on Toast
By Chef Brian Horn of Marcel (Westside)
Spicy Tomato & Squash โConfitโ
By Chef Peter Dale of The National (Athens).
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Roasted Chanterelle + Tomato Tartine
By Chef EJ Hodgkinson of King + Duke.
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.
Pickled Black Eye-Pea Summer Succotash
By Jeremiah Weston of Wrecking Bar Brewpub.
Grilled Watermelon and Sunflower Sprout Salad
By Chef Chris Grossman of Atlas (St. Regis Hotel).
Cucumber Gazpacho with Pickled Charred Peaches and Sourdough Crouton
By Graham House of 4th & Swift.
Charred Okra & Peach Salad with Toasted Peanuts and Yogurt
By Chef Brian Jones of Restaurant Eugene.
Bacon Beer Potato Salad
By Chef Savannah Haseler of Twainโs Brewpub.
