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Always in Season –
Farm to Table


Ryan Pernice


Pernice, who returned to Georgia after a stint in New York dining rooms, explained his inspiration this way: “I came back because I wanted to invest in the community that I grew up in. If I can’t get it from my street (Table & Main’s pies and bread come from bakeries across the street), then I get it from the town, and if I can’t get it from the town, I get it from the state. Very little in our restaurant comes from beyond state lines.”






Table & Main – scallops 




 Chef Ted Lahey of Table & Main serves this summery recipe as a seasonal entrée: Sauteed Diver Scallops.




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