Recipe by Chef Brandon Dienger of Restaurant Eugene.
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Tomato, Melon, Cucumber, and Herb Summer Salad
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Skillet Roasted Okra with Eastern Spices and Lime
Spring Salad with Buttermilk Dressing
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
Market Mash Up: Candied Guanciale with Suspended Fall Squash and Chive Clabber Cream
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
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
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.
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.
Shaved Fennel and Kohlrabi Salad
Greens with Bacon Butter
Roasted Radish & Quinoa Salad, Fennel, Chive Vinaigrette
By Chef Adam Evans of Brezza Cucina, formerly The Optimist.
Grilled Marinated Lamb & Red Pepper Salad
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
Spicy Tomato & Squash “Confit”
By Chef Peter Dale of The National (Athens).
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.
Charred Okra & Peach Salad with Toasted Peanuts and Yogurt
By Chef Brian Jones of Restaurant Eugene.
