Roger Mitchell and Antoinette Moore at the GCP Info table
Jason Reynolds from Texas Culinary Academy on a stroll
Whole Foods Market menu
Quincy Adams Erickson of Fete Accompli setting up
Marion Gilchrist of La Traviata prepares a dish
Virginia Wood and friend, with Charles Mayes, Helen Bergin, and Jason Hooper
Rebecca Wallace, Charles Mayes, Emmett Fox, and Ann Clark
Zhi Tea and Urban Roots volunteers
Carol Ann Sayle of Boggy Creek Farm signs a T-Shirt
Larry Butler of Boggy Creek Farm
Cafe Josie's Shrimp and Grits expertly tossed
Texas Culinary Academy gets cooking
Bill McGrory of Taste
Farm Stand and Silent Auction
Lisa Fox, Larry Butler, and Marla Camp
Boggy Creek Farm beans and flowers
Tabatha Stephens of ASTI
GCP Sponsor - Edible Austin
Larry Butler and Ann Clark
Audience for Chef Demo
Emma Buttros of Whole Foods Market ready to go with a great salad selection
Olivia's deviled eggs with Boggy Creek Farm smoke dried tomatoes
Chris Brecht entertains
Taste serves buffalo mozzarella wrapped in thin slices of smoked ostrich
Jesse Bloom of Ecstatic Cuisine serving guests
FINO's Paella
The Woodland adds the finishing touches
Cissi's Market serves pickled black-eyed peas
Primizie Osteria include appealing veggies on the side
Charles Mayes of Cafe Josie during his Chef Demo
Jason Reynolds of Texas Culinary Academy gets cooking
Texas Culinary Academy's crab cakes sizzling
Quincy Adams Erickson of Fete Accompli serves guests
Mark Spedale of Primizie Osteria serves guests
John Bates of ASTI during his Chef Demo
The Lonesome Heroes entertain
The Lonesome Heroes
The Melancholy Ramblers entertain
The Melancholy Ramblers
The Melancholy Ramblers and Wayne Kamin
The Sticky Toffee Pudding Co.
Guests
Tina Marsh sings
Allison Heaton of Lamar Culinary Center during her Chef Demo
Jesse Griffiths of Dai Due during his Chef Demo
Carol Ann Sayle and guests
Helen Bergin and Jason Hooper
The FINO chefs relax
