By Chef Lance Gummere, Bantam + Biddy.
Kale and Green Tomato Tabbouleh
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Gambas Al Ajillo over Greens/Shrimp with Garlic
By Chef Peter Dale of The National (Athens).
Creamy Baby Turnip Soup with Smoked Trout Butter
PICKLED OKRA
By Chef Martha McMillin of Preserving Place.
Bagna Cauda with Radishes, Kohlrabi & bread for Dipping
Gumbo Pilaf
By the Pine Street Market.
FALL HARVEST WHEATBERRY SALAD
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
By Chef Peter Dale of The National (Athens).
Tomato & Cucumber Tartine
By Chef Ford Fry, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Farm Egg Summer Omelet with Chevre and fresh herbs with summer squash ribbon salad
By Chef Suzanne Vizethann, Buttermilk Kitchen.
Shrimp Chowder
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Ricotta Gnocchi with Chanterelle Mushrooms, Sun Gold Tomatoes and Garlic Blossoms
by Chef Brent Banda of Lure.
Preserved Chanterelles with Slow Roasted Tomatoes & Brebis on Toast
By Chef Drew Belline, St. Cecilia.
PEACH PRESERVES (with chocolate mint infusion)
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLACKBERRY JAM with lemon verbena infusion
By Chef Martha McMillin of Preserving Place.
Seasonal Salad with Dipping vinaigrette, Grilled Fresh Chicken Breast, Cherry Tomato Kebab, Roasted Potatoes, Garnola Parfait
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
FRIDGE PICKLES
By Chef Hilary White, The Hil
