Macon Magazine

February/March 2025

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February/March 2025| maconmagazine.com 41 I n the interest of continuing our mission to celebrate local soul, we created an occasion to head to the heart of Macon, pull up a chair, and celebrate the food and fl avors that our local chefs can off er. Presenting our fi rst ever Dish It! Chef Challenge – be sure to bring a friend and join us. We asked three of Downtown Macon's chefs to construct a dish that is emblematic of Georgia's unique fl avors – for example, from an agricultural standpoint, this state is best known as the nation's number one producer of peanuts, poultry, pecans, blueberries, and spring onions. Of course, there are some fl avors that are emblematic of Georgia's culture, like peaches, Coca-Cola, or pimento cheese. The chefs were encouraged to get creative to make a dish that feels like our fair state and try to prioritize the use of local ingredients (like from our friends Poplar Street Farmers Market, Village Marketplace,or Comfort Farms). Dish it! M A C O N ' S C H E F C H A L L E N G E W I T H A S T O R Y COMPILED BY MICHAEL W. PANNELL | PHOTOS BY JESSICA WHITLEY We want you to join in on the challenge, too. For more instructions, see page 44.

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