Recipe by Suzanne Vizethann of Buttermilk Kitchen
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Brown Butter Creamed Baby Greens
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Market Mash Up: Pumpkin Ravioli with Braised Greens
Market Mash Up: Butternut Squash Soup with Sweet or Savory Toppings
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.
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.
Thanksgiving Sausage Roulade
By Chef Ryan Smith, STAPLEHOUSE.
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Market Mash Up: Honey Corn Muffin with Bacon Jam
Tomato Braised Okra
By Chef Whitney Otawka, Greyfield Inn Cumberland Island.
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.
ROOT VEGETABLE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Creamy Baby Turnip Soup with Smoked Trout Butter
Gumbo Pilaf
By the Pine Street Market.
FALL HARVEST WHEATBERRY SALAD
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
