Market Mash Up 2011
Market Mash Up: Honey Corn Muffin with Bacon Jam
Market Mash Up: Sun-Dried Tomato & Smoked Ham Tapanade
Market Mash Up: Garden Summer Rolls with Jammin’ Wontons
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Couscous with Asian Greens
By Chef Peter Dale of The National (Athens).
CAULIFLOWER PANNA COTTA with BROCCOLI SOUP
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Butternut Squash Three Ways!
By Chef Lance Gummere, Bantam + Biddy.
Alternative Sides For Thanksgiving
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
Tomato Braised Okra
By Chef Whitney Otawka, Greyfield Inn Cumberland Island.
Savory Eggplant and Sausage Pie with Toasted Millet Crust
Quick refrigerator PICKLES!
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Market Inspired Sweet Onion Risotto & Arugula Chimichurri
H&F Bottle Shop Cocktails
Green Beans with Homemade Mayo
By Chef Jason Paolini, Linton's in the Garden.
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
GA Tomato Sandwiches
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
