ByChef EJ Hodgkinson of King and Duke.
Puree of Summer Squash Soup Recipe
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
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.
Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab
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 Mash Up: Caramelized Onion Petals, Pork and Duck Rillette en Croute with Oxtail Glace
Market Mash Up: Savory Bread Pudding with Caramel Bourbon Sauce
Savory Eggplant and Sausage Pie with Toasted Millet Crust
Fresh Corn and Tomatoes
Chanterelles & Sweet Potato Greens on Toast
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.
Spring Salad with Boiled Dressing
By Chef Ryan Smith, STAPLEHOUSE.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
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.
Bagna Cauda with Radishes, Kohlrabi & bread for Dipping
Farm Egg Summer Omelet with Chevre and fresh herbs with summer squash ribbon salad
By Chef Suzanne Vizethann, Buttermilk Kitchen.
Greens with Bacon Butter
Summer Bread Salad
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
