By Chef Zeb Stevenson of Watershed on Peachtree, formerly Parish.
SWEET POTATO CAKE
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Roasted Radish & Quinoa Salad, Fennel, Chive Vinaigrette
By Chef Adam Evans of Brezza Cucina, formerly The Optimist.
Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette
By Chef Jon Beatty, formerly of Ecco.
Mediterranean Okra & Muscadine Pickled Okra
By Chef Dave Larkworthy of 5 Seasons Brewing.
Kale Fritters with Yogurt Chili Dipping Sauce
Grilled Marinated Lamb & Red Pepper Salad
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham
By EJ Hodgkinson of King + Duke, formerly: JCT Kitchen & Bar.
Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Crispy Carolina Gold Skillet Rice, Butternut Squash, and Pickled Radish
By Chef Brian Jones, formerly of Restaurant Eugene.
Collard Sarma with Tahini Tartare
By Chef Salvador Speights, Heirloom Cafe.
Whipped Chèvre with Candied Sweet Peppers
Recipes by Chef Jenn Robbins of Avalon Catering.
Watermelon and Yogurt Gelées 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 “Confit”
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.
