Recipe by Chef Aaron Russell of Poor Hendrix
Spring Gumbo
Recipe by Suzanne Vizethann of Buttermilk Kitchen
Chilled Vegetable Frittata
ByChef EJ Hodgkinson of King and Duke.
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Arugula and Fennel Salad w/Fig Preserve Vinaigrette
Arugula and Fennel Salad w/ Fig Preserve Vinaigrette
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.
Market Inspired Sweet Onion Risotto & Arugula Chimichurri
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
Shaved Fennel and Kohlrabi Salad
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Roasted Radish & Quinoa Salad, Fennel, Chive Vinaigrette
By Chef Adam Evans of Brezza Cucina, formerly The Optimist.
Lard Caramelized Fennel
By Chef Chris Hall of Local Three.
Cue Ball Squash & Fennel Pancakes with Herbed Chèvre
Chef Demo by Angus Brown of Ama and Octopus Bar, formerly: Lusca.
Pickled Shrimp
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
