Chef Walter Bundy, Lemaire – Richmond, VA and Fried Green Tomatoes with Chesapeake Bay Blue Crab Salad
Spinach Salad with Spicy Tomato Vinaigrette and a Visit to the Chef’s Garden and Wine Cellar at Keswick Hall
Interview with Chef Michelle Weaver of Charleston Grill and a Recipe for Cauliflower Soup with Truffled Brioche Croutons
Interview with Chef Linton Hopkins – Restaurant Eugene, Atlanta, Georgia and his recipe for Shrimp Bisque