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.
Bacon and Spinach Hush Puppies & Radish and Beet Slaw
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Baba Ganoush with Fried Chickpeas
Southern Soup
Recipe by Chef Lisa Rochon of Lisa Rochon Ltd. Event Planning and Catering, Cuisine.
Pickled Shrimp
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
Charred Winter Squash, with Seasonal Roasted Mushrooms, Komatsuna & Almonds
by Chef Brent Banda of Lure.
Chard and Feta Beignets w/ Honey’d Hot Sauce
Recipe by Chef Nick Melvin of Venkman’s
Caramelized Sweet Potato Skillet Collards with Ginger
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.
