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.
