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The Vineyard Farmer’s Market presents:

   

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:

October 14   Malachi Harland  

Click on photo to go to Youtube video of the demo

The Chef’s Table
October 21 Dr. James Ritchie

Click on photo to go to Youtube video of the demo

Senses World Cuisine  
October 28 Mike Shackelford

Click on photo to go to Youtube video of the demo

Trelio
November 4 Michelle Orgill Lantana
November 11 Vatche Moukhtarian Cracked Pepper Bistro
November 18 Sharon Alexander   Upstairs Downtown

        

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.


contact : info@vineyardfarmersmarket.com
 

 

 

 
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