Guest Chef Demonstrations
Chef demonstrations begin between Noon and 2 P.M. at the Market. Chefs use food available at the Market in their recipes and often include free sample tastings of the prepared food.
Demonstrations help educate customers in preparation methods that enhance fresh food flavors and show how to incorporate fresh food into everyday menus. Using fresh food can increase the nutritional value of meals and support a healthy lifestyle.
Return to Special Events Are you a locavore?
Demonstrations help educate customers in preparation methods that enhance fresh food flavors and show how to incorporate fresh food into everyday menus. Using fresh food can increase the nutritional value of meals and support a healthy lifestyle.
Return to Special Events Are you a locavore?
Chef Pat Young from E.J.'s Grill - August 12
Chef Pat uses fresh Market foods
Chef Pat Young selects fresh Market produce which he incorporates into his cooking demonstration. He made four wonderful dishes at his Chef demonstration - more than just samples, it was a meal and everyone enjoyed it.
~Steamed Mussels with garlic, wine & chopped tomatoes
~Grilled Pork with chutney made from peaches, parsley,
shallots & ginger
~Summer Salad - grilled shrimp tossed with mixed greens, tomatoes,
grilled corn (from corn on the cob), & watermelon with a
Red Thai Vingerette Dressing
~Grilled baguette of bread served with a topping of grilled egg plant,
oregano, mint, lemon juice, onion & olive oil
~Steamed Mussels with garlic, wine & chopped tomatoes
~Grilled Pork with chutney made from peaches, parsley,
shallots & ginger
~Summer Salad - grilled shrimp tossed with mixed greens, tomatoes,
grilled corn (from corn on the cob), & watermelon with a
Red Thai Vingerette Dressing
~Grilled baguette of bread served with a topping of grilled egg plant,
oregano, mint, lemon juice, onion & olive oil
Chef Mike Kalathas from The Orchards - August 5
Chef Kalathas and Sous Chef Eric Monn prepared and presented several dishes for tasting.
Grilled mini-crab cakes with feta cheese, scallions, and roasted red peppers
Caprese salad (Insalta caprese) with fresh ingredients of tomatoes, mozzarella cheese, sweet red peppers, and basil served on fresh baguette slices
Grilled mini-crab cakes with feta cheese, scallions, and roasted red peppers
Caprese salad (Insalta caprese) with fresh ingredients of tomatoes, mozzarella cheese, sweet red peppers, and basil served on fresh baguette slices
Roger Tappan, Johnnie's Restaurant - July 29
Visitors to the Market enjoyed the grilled Tilapia fish and small grilled potatoes prepared by Roger.
Cathy Pence, Pure & Simple Cafe - July 22
Pure & Simple Cafe Chef Cathy Pence presented a reciped using raw, fresh vegetable for a sun-dried tomato base crust, a walnut puree spread, and sprinkled with fresh chopped vegetable. This recipe is comprised of all raw foods with the highest temperature used at about 100° F. in a food dehydrator for the crust.
Pence also demonstrated using seasonal fruits and vegetables to create nutritional, tasty smoothies in a blender. Customers got to taste the food and ask questions about creating their own smoothies at home.
Pence also demonstrated using seasonal fruits and vegetables to create nutritional, tasty smoothies in a blender. Customers got to taste the food and ask questions about creating their own smoothies at home.
Guest Chef Photo Gallery
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