Passed Appetizers
Pork Belly Wonton, Kani, wasabi cream, ramen broth gel,
pickled daikon & cucumber, shiso
Chef Brandon Martin – Capital City Club
Smoked Trout Brandade
Chef Christopher Grossman – THE CHASTAIN
Smoked Potato Pierogi with truffle and fig
Chef Karl Gorline – Avize
Cana de Cabra Pintxo – pear butter, serrano, mountain bread
Skewer Boquerones, olives, guindilla pepper
Chef John Castellucci – Iberian Pig
On the Table
Bread & Accompaniements
Chef Anne Quatrano – Star Provisions, Bacchanalia, and Summerland
Potluck Buffet
Smoked Whole Pig Pulled & Finished with Fox Bros Vinegar Sauce – GF
Fox Bros. Bar-B-Q
Joyce Farms Whole Chicken Smoked & Pulled – GF
Fox Bros. Bar-B-Q
Mustard Braised Cabbage with pickled mustard and herb salad – V, GF
Chef Austin Goetzman – Aria
Smoked Collard Green Mac & Cheese
Bruce Logue – Bocca Lupo
Blackeyed Pea, Collard, and Cornbread Panzanella
with warm pork belly vinaigrette
Chef Deborah VanTrece – Twisted Soul Cookhouse & Pours
Roasted Fall Veggies – Cabbage, turnip, radish, Koji – VG
Chef Demetrius Brown – Heritage Supper Club, Bread & Butterfly
Roasted Vegetable and Grain Salad, salmoriglio dressing with gremolata – V, VG without cheese
Chef Eric Brooks – Gigi’s Italian Kitchen
Coconut Poi with Tamarind Sauce – V, VG, GF, contains sesame
Chef Hector Santiago – El Super Pan
Cucumber Salad – VG, GF
Chef Hudson Terrell – The Animal Farm, Columbus
Watermelon & Gold Tomato Salad,
Shaved Red Onion, Mint, Feta Cheese, Splash of Vinegar – V, GF
Chef Jacob Hunter – The Daily
BGE Squash Casserole – V
Chef Jared Hucks – The Alden
Roasted Hen of the Woods Mushrooms with romesco and chimichurri – VG, GF, contains nuts
Chef Jason Paolini – Lucian Books & Wine, Sargent
Broccoli Caesar – roasted broccoli, black garlic, parmesan – V
Chef Jimbo Irvin & Chef Chris Hall – Local Three
Hoppin’ John Salad – V, VG, GF
Chef Joey Ward – Georgia Boy, Southern Belle
Campanelle Pasta with butternut squash, lemony walnuts,
Brussel sprouts, apples, and herbs – V
Chef Jonathan McDowell – Il Premio
Cirtus & Whipped Ricotta with Grilled radicchio, blood orange, whipped ricotta, toasted pistachios, mint, and a honey sherry vinaigrette – V, VG
Chef Jonathan McDowell – Elektra
Santa Maria Pinquito Beans, Beef Chorizo, Pickled Vidalia Onions
Chef Josh Keeler – St. Albans
Dirty Rice with Lamb – GF
Chef Malik Rhasaan – Che Butter Jonez
Market Salad– kale , red bliss potatoes , pickled red onions , feta, chopped eggs, confit cherry tomatoes, sherry Dijon vinaigrette – V
Chef Maximilian Hines – Breaker Breaker
Chicken Adobo Rice – GF
Atsara (pickled green papaya)
Chef Mia Orino & Chef Carlo Gann – Kamayan
Sweet Potato Gratin – V
Chef Nic Bour – Serenbe
Poached Shrimp with pomelo, coconut and red chili jam dressing, herbs – GF
Chef Parnass Savang & Chef Rod Lassiter – Talat Market
Jap Chae with collard greens, and a soy-sorgum dressing -VG
Chef Ron Hsu – Lazy Betty
Charro Beans
Chef Roberto Montalvo – El Ponce
Creamy Kimchi Pasta Salad
Chef Taylor Benson – Little Tart Bakeshop
Serious Salad – black beans, cherry tomatoes, cabbage, seared squash, walnuts, Decimal place farms herby goat cheese on side – VG, GF, Contains Nuts
Chef Stella Dillard – Dandelion Food & Goods
Roasted Delicata Squash topped with Esquites – V
Chef Steven Satterfield – Miller Union, Madeira Park
Poached Mussels Salad with Anchovy Vinaigrette
Chef Terry Koval – The Deer & The Dove, Fawn
Baked Beans
Chef Nic Wilber – Indaco
Desserts to Share
Dark Chocolate Cupccakes
Chef Anne Quatrano – Summerland
Olive Oil & Honey Cake
Chef Bruce Logue – BoccaLupo
Pecan Italian Cream Cake | Four-Layer Pecan Buttermilk Cake, Coconut Cream Cheese Icing, Candied Pecans
Chef Nic Wilber – Indaco
Tiramisu
Chef Eric Brooks – Gigi’s Italian Kitchen
Piggie Cookies with Guava
Chef Hector Santiago – El Super Pan
Caramel Cake and Chocolate Raspberry Pie
Chef Hudson Terrell – The Animal Farm
Vanilla Cake with Spiced Frosting
Chef Jacob Hunter – The Daily
BGE Churro Bread Pudding
Chef Jared Hucks – The Alden
Caramel Chocolate Bars with Pecans
Chef Jason Paolini – Lucian Books & Wine, Sargent
Key Lime Bars and Evil Cookies (no nuts)
Chef Jimbo Irvin & Chef Chris Hall – Local Three
Cornbread Cake with honey buttercream & blueberry
Chef Joey Ward – Georgia Boy & Southern Belle
Apple Cranberry Buckle Cake
Chef Jonathan McDowell – Il Premio
Blackberry Basque Cheesecake
Chef John Castellucci – Iberian Pig
Ube Flan Cake
Chef Mia Orino & Chef Carlo Gann – Kamayan
Chocolate Layer Cake with Peanut Butter Frosting & Chocolates
Chef Peter Dale – Condor Chocolates
Old-fashioned Yellow Cake with Chocolate Frosting
Chefs Miranda Bell and Emily Stephens – Little Tart Bakeshop
Banana Date Walnut Bread
Chef Stella Dillard – Dandelion Food & Goods
Smores Cookies & Lemon Bars
Chef Ani Dand – Sweet Basil Cakes
Blondie
Chef Steven Satterfield– Madeira Park & Miller Union
Chocolate Cake with Toasted Marshmallow Buttercream
Chef Terry Koval– The Deer and the Dove
