Chefs at the Market
Locally Grown Cooking Series
Saturdays at 10 AM April 5th
through May 10th 2008
Make Your Own Baby Food From
Local Produce: April 19 & May 10
Vatche
Moukhtarian and son shop at the Vineyard
Chefs at the Market will highlight
locally grown seasonal produce available at the Vineyard Farmer’s Market
and prepared by local area chefs.
Fresno, Ca –
March 19th, 2008 - Join the
Vineyard Farmer’s Market on the Northwest corner of Blackstone & Shaw
Avenues for an extraordinary food celebration: Chefs at the Market
– Locally Grown Cooking Series. For six consecutive Saturday’s
at 10 AM local chefs will highlight cooking with locally grown, fresh
seasonal produce. Helping the market celebrate will be some of its best
customers - Chef’s from Fresno’s favorite local restaurants.
In this
springtime series two of our Market Chefs will be demonstrating how to
make your own baby food from fresh locally grown produce.
Read Joan Obra's
article on the front page of the
Fresno Bee,
and in the
Life
section.
Michelle Orgill
on April 19th and Vatche Moukhtarian on May 10th will demonstrate
healthy and nutritious ways to feed your little ones.
April 5 Malachi Harland Chefs Table
April 12 Moa
Lee
Moa's Produce
April 19
Michelle Orgill
Mommy Matters
April 26 Varouj Kachichian Bistro Rustico
May 3 Mike Shackleford Trelio
May 10 Vatche
Moukhtarian Cracked Pepper Bistro
All demonstrations are scheduled to
begin at 10 AM.
The Vineyard Farmer’s Market is open
Wednesday’s from 3-6PM and Saturday’s from 7AM to noon, year round. The
market and has been in operation since 1980 providing local, fresh,
grower direct produce to Fresno residents for twenty eight years!
For more information see
www.vineyardfarmersmarket.com
Local Organic Mixed Greens &
Strawberry Salad with Sweet Ginger Vinaigrette
by Cracked Pepper Bistro
sweet Ginger Vinaigrette
2 C Sugar
2 C water
1
1" piece ginger, peeled and minced
1/4 C soy sauce
1/4 C rice wine
vinegar
1/2 C salad oil
1 T
sesame oil
Combine sugar, water, and
ginger in a small pot and bring to a simmer. Once the syrup has
developed a strong ginger flavor, remove the ginger and let it reduce
until it starts to thicken. Transfer the syrup into a mixing bowl, and
whisk in the remaining ingredients.
Fall 2006 Chefs at
the Market participants included:
All demonstrations are scheduled to begin at 10 AM.
Each chef will create a unique dish to showcase the
best of our fall food offerings.
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