Recipe by Culinary Director Jason Paolini of Linton’s in the Garden
Butternut Squash Soup with Bourbon & Ginger and Radish Salad
Recipe by Chef Todd Richards of White Oak Kitchen & Cocktails
Turnip and Hen of the Woods Mushroom Gratin
Recipe by Chef Chris Edwards of Holeman and Finch Public House and Restaurant Eugene
Turmeric Turnips served on Pine Street Country Ham
By Chef Hilary White, The Hil.
Spicy Pork and Vegetables with ‘Korean Style’ Polenta
Recipe by Chef Jarrett Stieber of Eat Me, Speak Me
Pane Cotto
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.