By Chef Jarrett Stieber of Eat Me Speak Me.
Honey Dressings
By Chef Robert Gersteneckerof Park 75, the Four Seasons.
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.
Farm stand heirloom tomato salad, spicy arugula, with Bacon, blue cheese vinaigrette
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
Spring Radish New Potato Chopped Salad
Fall Greens Three Ways
By Chef Jason Paolini, Linton's in the Garden.
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Kale and Green Tomato Tabbouleh
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Creamy Baby Turnip Soup with Smoked Trout Butter
FALL HARVEST WHEATBERRY SALAD
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Summer Bread Salad
Roasted Spaghetti Squash, Tomato Chutney and Goat Cheese Crostini
Recipe by Thomas McKeown of The Grand Hyatt Buckhead
Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Spicy Tomato & Squash “Confit”
By Chef Peter Dale of The National (Athens).
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.
