By Chef Sheri Davis of Sheri Davis Catering.
Squash with Anchovies & Lemon
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Spring Radish New Potato Chopped Salad
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Raw Georgia Pecan Pate with Local Seasonal Crudités
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad
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.
Linton Hopkins's Pickle It!
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Traditional Limoncello with Berries & The Bramble
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.
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette
Beans with Pecans, Lemon, and Parsley
Thanksgiving Sausage Roulade
By Chef Ryan Smith, STAPLEHOUSE.
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
