Chef John Mooney, who knows his way around the kitchen, is also an exceptional gardener. In fact, he grows his produce in aeroponic planters on the roof of the restaurant at Union Market, a year-round indoor market featuring 40 local artisans. Mooney incorporated his fruits and vegetables in his menu of signature dishes with a Southern flair. My favorite dish is the Crispy Deviled Eggs with Homemade Ranch Dressing. Rolled in breadcrumbs and deep-fried, each bite is laced with roasted jalapenos and sweetened with the dressing. They make me nostalgic for my childhood and my aunt's deviled eggs at family gatherings.