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Appetizer
BURRATA WITH ROASTED PEACHES AND FRIED ROSEMARY
From chef Mike Lata of FIG in Charleston, SC
When picking peaches, look for warm hues and no green color. To ripen quickly, put them in a folded paper bag.
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Entree
BBQ AIRLINE CHICKEN WITH BASIL BUTTER
From pitmaster Chris Lilly of Big Bob Gibson's BBQ in Decatur, AL.
Airline chicken breast is basically a boneless, skin-on breast with a little drumette still attached.
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Sides
MEXICAN GRILLED STREET CORN
From chef Rene Ortiz of La Condesa in Austin, TX.
Quick and easy to make. Great for barbecues.
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ROAST CORN AVOCADO RELISH
From chef Tim Love of Lonesome Dove in Ft. Worth, TX.
A mixture of sweetness from the Queen Ann’s corn, heat from the jalapeños and coolness from the avocado.
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Dessert
WILD MAINE BLUEBERRY BUTTERMILK TART
From chef Krista Kern Desjarlais of Bresca in Portland, ME.
Creamy seasonal pie recipe from the former pastry chef of Paris’s Guy Savoy.
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