Take your tastebuds on a trip to New Orleans with this classic dish! Craft a mouthwatering sauce with Orchard Valley mushrooms, a splash of white wine, and the aromatic holy trinity of Creole cooking (onion, bell pepper, and celery)! Simmer to perfection before swirling in fragrant thyme & sour cream, then smother local pork chops with it. Serve everything over fluffy rice with garlic-roasted green beans on the side, and finish it off with a sprinkle of chives.

Pan-cook tender meatballs with White Oak Pastures ground turkey**, Rise 'N Shine egg, parmesan & crispy panko. Make a delicious glaze for your meatballs from Mercier Orchard's apple cider & apple butter, with soy sauce & cider vinegar to balance the sweetness. Roast butternut squash spiced with chili & cardamom to serve on the side along with pearled couscous garnished with lemon zest.

**Due to damages sustained during Hurricane Michael, some orders may be delivered with White Oak Pastures' ground chicken. Please email any questions to info@garnishandgather.com. 

Transform your kitchen into Brookhaven's best-kept secret, Arnette's Chop Shop! Chef Stephen's recipe features his housemade, barrel-aged Worcestershire sauce over pan-seared Painted Hills sirloin. Whip up an herbaceous homemade chimichurri with shallots & lime to top your steak. On the side, enjoy a roasted medley of shiitake mushrooms, sweet potatoes & Signal Mountain cherry tomatoes.

Simmer Pine Street Market's slow-cooked, pulled pork with a savory balsamic sauce with just the right amount of spice. Serve it over a Tuscan-inspired saute of field peas, sweet peppers, tomatoes, thyme & dill. Soak up all that goodness with flavorful focaccia from The General Muir Bread.

Step up your baked potato game with this cozy dish! Combine tender broccoli florets and Pine Street Market's slow-cooked brisket in a mouthwatering tomato & garlic sauce. Serve it all over fluffy, baked russet potatoes topped with a dollop of sour cream. On the side, enjoy a crisp green salad with radish, carrot & sunflower seeds tossed in a bright honey-mustard vinaigrette.