By Chef Jenn Robbins, Avalon Catering.
Chanterelles & Sweet Potato Greens on Toast
By Chef Hugh Acheson, The 5 & 10 (Athens, GA), The National (Athens, GA), Empire State South, and The Florence (Savannah, GA). James Beard Award winner.
SPICED GRAPES
By Chef Martha McMillin of Preserving Place.
Spiced Okra & Potato Stir Fry
By Chef SCOTT BLACKERBY, Mackinac Island's Mission Point Resort.
Wilted Swiss Chard with Toasted Coconut and Pecans
THE SALAD
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Spring Carrot Salad
By Chef Chris Hall of Local Three.
Spring Carrot & Ginger Soup
By Chef Chris Hall of Local Three.
Summer Cocktails
By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen.
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables
By Chef David Larkworthy, 5 Seasons Brewery.
SPICY PICKLED CARROTS
By Chef Martha McMillin of Preserving Place.
updated OLD FASHIONED BLUEBERRY JAM
By Chef Martha McMillin of Preserving Place.
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
The Shed’s Sweet Potato Hash
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Stuffed Eggplant
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
ROOT VEGETABLE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
