By Chef Jenn Robbins, Avalon Catering.
Sunchoke Soup with Persimmon
By Chef Jason Paolini, Linton's in the Garden.
Autumn Vegetable Potage
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.
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Caldo Verde with Marinated Hakurei Turnips
By Chef Nick Leahy of Saltyard.
Southern Soup
Recipe by Chef Lisa Rochon of Lisa Rochon Ltd. Event Planning and Catering, Cuisine.
