Executive Chef Katherine J. Walkowiak of Tula's: "I always find the best squash at the downtown farm markets. I like to use green and yellow squash for my Parmesan Baked Patty Pan Squash."

Chef Walkowiak's Parmesan Baked Patty Pan Squash

Preheat oven to 350 degrees. Rinse squash and set aside to dry. Place butter, garlic, shallots and thyme in a small saute pan and sweat over low heat until the garlic begins to turn brown. Remove from heat. Cut the tops and bottoms off of the squash and slice them into thirds. Toss the squash in the butter mixture.

In a separate bowl, combine the eggs, yolks, sour cream, heavy cream, salt and pepper. Whisk until the mixture is smooth. Add the Parmesan and stir until combined. Add the squash and butter mixture to the egg and cheese mixture and stir until the squash is well coated. Place squash in a buttered two-quart casserole dish and bake for 20-25 minutes, or until golden brown.

Executive Chef Jim "J.D." Daliege of Mader's: "One of my favorite recipes is Puszta Chicken. It"s a recipe that calls for the very freshest vegetables, so it's best to get your ingredients from the downtown farmer's markets."

2 oz. butter
4 lbs. frying chicken (cut up)
Salt and pepper
2 medium green bell peppers diced
1 medium Spanish onion diced
2 fresh tomatoes diced
1 lb. fresh mushroom buttons
1 tsp. Hungarian paprika
Spices -- Mix together 1/4 tsp. of each: white pepper, salt, celery salt, garlic powder and onion powder

1 oz. white wine

Heat a large skillet and melt the butter. Season the chicken with salt and pepper and sauté for 20-30 minutes, turning frequently until all sides are golden brown. Remove chicken from skillet and arrange on serving platter. Keep in warm oven. Use the same hot skillet and add the fresh vegetables, paprika and spices. Stir-fry very fast over high flame for about one minute. Add the wine, arrange the mixture over chicken and serve immediately.