By Chef EJ Hodgkinson of King + Duke.
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam
By Chef Jeb Aldrich, 4th & Swift.
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
Salad after a Wonky Weather Spring
By Chef Chris Hall of Local Three.
PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
Peach "Cider"
By Mixologist Kevin Ryan of Local Three.
Kale & Fennel Slaw w/ Pickled Green Garlic
By Chef Terry Koval of Wrecking Bar.
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Grilled Napa Cabbage Salad with Spotted Trotter Bacon, Summer Squash, Kale and Smoked Onion & Yogurt Dressing
Grilled Bamboo: Carolina Rice Salad, Spring Onion Dressing
By Chef Zeb Stevenson of Watershed.
Shaved Fennel and Kohlrabi Salad
Contemporary Colcannon
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Canning 101 by Martha McMillin
By Chef Martha McMillin of Preserving Place.
Braised Beet on Toast with Cream Cheese & Garlic Scapes
By Chef Adrian Villarreal of Rreal Tacos, formerly The Spence.
Sweet Potato Puree with Toasted Meringue
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Sunchoke Soup with Persimmon
By Chef Jason Paolini, Linton's in the Garden.
Warm Squash Salad with Goat Feta, Apples and Peppers
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Pickled Mushroom on Toast with Chevre
By Chef Emily Hansford of Miller Union.
Muscadine and Pecan Frangipane Tart
By Chef Lesley Cavendar, Avalon Catering.
