Recipe by Thomas McKeown at Hyatt Regency Atlanta.
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
By Chef Nick Melvin, Venkman’s.
Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre
By Chef Woolery Back of Table and Main.
Avocado Squash, Heirloom Tomato & Sweet Onion Salad with Boiled Dressing
Recipe by Chef Andreas Müller of Revival.
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.
Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab
Market Mash Up: Fall Harvest Savory Tart
Fall Harvest Savory Tart
Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Butternut Squash Three Ways!
By Chef Lance Gummere, Bantam + Biddy.
Market Inspired Sweet Onion Risotto & Arugula Chimichurri
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Fresh Corn and Tomatoes
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
CORN HAND PIES - SAVORY
By Chef Anne Quatrano and Pastry Chef Carla Tomasko, Bacchanalia.
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Seasonal Salad with Dipping vinaigrette, Grilled Fresh Chicken Breast, Cherry Tomato Kebab, Roasted Potatoes, Garnola Parfait
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
