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.
Spring Vegetable and Carolina Gold Rice Dolma
By Chef Woody Back of Table & Main
Spring Salad with Beer Mustard Vinaigrette
By Chef Terry Koval of Wrecking Bar.
Spring Broccoli Salad with a Spicy Vinaigrette
By Chef David Gross of Cook Hall.
PORK SAUSAGE with cabbages, spring garlics, coffee vinaigrette
By Chef Jarrett Stieber of Eat Me Speak Me.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Kale Salad with Hakurei Turnips, Silver Oyster Mushrooms & Spring Onions
By Chef Jeb Aldrich of Noble Fin, formerly 4th & Swift.
Guajillo & Sautéed Mushroom Lettuce Wraps
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Fresh Fruit Clafoutis
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard
Braised Heritage Pork with Grits and Kale Pesto
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.
