The Field of Greens Festival has come and gone, and hordes of folks came out to Whipporwill Hollow Organic Farm to try the food from area chefs, shop at the farmer’s market, check out the kid’s village and support Slow Food Atlanta.
Lamb sausages from Chef Duane Nutter of One Flew South
Will Harris of White Oak Pastures & Chef Nutter
Dishes ranged from huitlacoche quesadillas from Taqueria Del Sol, homemade lamb sausages from One Flew South, Shrimp & Grits from Chicken & the Egg, Pumpkin Spaetzle from Five Seasons and my favorite, Tennessee hot chicken from Holeman & Finch Public House.
Sample of TN Hot Chicken
Chef Linton Hopkins / H&F
butternut squash dish with shrimp. JCT/No. 246
Pumpkin Spaetzle from Five Seasons
Seafood dish from Valenza
Silent auction items included Phickles Pickles from Athens
Hunter Thornton of High road Craft Ice Cream & Sorbet
Parish Restaurant
Parish
Miller Union restaurant
Shrimp & Grits from Chicken & the Egg in Marietta
Ryan Smith, Empire State South
I had a great time at this year’s festival and looking forward to the next one. I also had far too many photos that I couldn’t fit into this post. Please keep an eye on the Savory Exposure facebook page for more this week.
