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 Twain’s Brewpub.
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.
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
