For the 2013 Outdoor Season, the PFM is collaborating with local restaurants, chefs, nutritionists and food technique specialists to offer live weekly seasonal cooking and food prep demonstrations. These half hour sessions will provide experiential opportunities to educate marketgoers about local, seasonal food and enhance cooking and menu planning skills.
June 6 | Joanna Farrar of Rye Tavern
This opening week we welcome Rye Tavern chef Joanna Farrar to kick off our Culinary Insights demonstration series. Growing up on a farm in Maine, Joanna brings intimate knowledge about the benefits of cooking with local, farm-raised products. She brings her farm-to-table experience to her menu at the Rye Tavern, and sources from several of Plymouth Farmers’ Market members, including Plato’s Harvest, Web of Life, and Bay End Farm.
Joanna Farrar will prepare a delicate Grilled Chicken on a bed of Farmers’ Market Salad. The healthy protein and fats of the farm fresh chicken unleash the aroma’s of the morning picked herbs.
See a professional break-down the farm fresh chicken, (without losing a finger) and witness the perfect preparation of this seasonal dish. This will be your chance to ask questions and gather culinary insight for your next kitchen experience.
June 13 | Carolyn Melchionna of the Salvation Army
Carolyn Melchionna prepares Grass Fed Beef Bolognese, an Herbed Goat Cheese Polenta and Sauteed Swiss Chard - $10 Suggested donation for a seat at the event goes to support Plymouth Farmers’ Market programming and 50% of all donations will go to support the Salvation Army in Plymouth
Carolyn most recently has been operating the Plymouth Salvation Army soup kitchen where she serves a light breakfast and hot lunch Monday through Friday at 8 Carver Street in downtown Plymouth.
Join Carolyn as she prepares this mouth watering heart healthy dish featuring seasonal herbs, spring greens and grass-fed beef. This will be your chance to ask questions and gather culinary insight for your next kitchen experience.
June 20 | Erik Hynes and Scott Boragine of 42º North
This week, Executive Chef Scott Boragine and Erik Hynes of 42º North take us on a summer excursion into the secret world of the perfect lobster roll. You may have to claw your way to the front of the tent to get a sample. See the recipe for the Summer Lobster Roll and check out the pictures of the Market Day
June 27 | Victoria Verrengia and Jenn McDermott of Nix’s Plymouth
Mixologist Demonstration - Summer Sangria – Join Nix’s Bartender Victoria Verrengia and Jenn McDermott, Director of Marketing and Sales for a sangria demonstration using the bounty selected from the farmers’ market and refreshing wines chosen from Westport Rivers Winery. Refresh yourself with the recipe and take a look at the gallery from the market day.
July 11 | Jenny Healy of Jenny‘s Bread at the Plymouth Farmers’ Market
Jenny Healy, of Jenny’s Bread shows us how to make her famous Flatbread Fold-Overs.
Watch her turn pizza dough into a stove-top flatbread, then turn that flatbread into one of her delicious Flatbread Fold-overs. The PERFECT sandwich alternative for the on-the-go, locally minded appetites. And you don’t even need to turn on the oven! Jenny will be utilizing ingredients that can be found at the Plymouth Farmers’ Market: fresh cheeses, smoked mozzarella, tomato, basil and Dufort Farms beef….you won’t want to miss this!
July 18 | Katherine Rossmore of Better Living Through Foods prepares a Quinoa and Green Bean Salad with Fresh Herbs.
Culinary Insights | Katherine Rossmore of Better Living Through Foods prepares a Quinoa and Green Bean Salad with Fresh Herbs.
Katherine Rossmoore is a food-obsessed yogi and writer, a former lawyer who punted the profession to become an Integrative Health Coach, helping people live healthier lives through balanced and complete nutrition.
She encourages her clients to fully nourish themselves, both physically and spiritually. Although people lose weight with her health coaching, her focus is on maximizing the nutrients in what we’re eating, providing good energy and nurturing the self, rather than deprivation. She encourages her clients to add more “good stuff” into their lives instead of focusing on giving things up. Her specialty is demystifying the whole foods kitchen.
She is the mother of three beautiful boys, a yoga teacher and an AADP-certified health coach. Katherine provides one-on-one guidance, group programs, cooking demonstrations, shopping and pantry makeovers, along with teaching yoga and breathwork.
Most people know what they should be eating for optimal health but don’t know how to prepare greens, beans, grains, seafood, nuts and seeds, vegetables and other superior foods in a way that’s simple and delicious. I believe that people should LOVE what they’re eating, and not feel deprived by choosing healthy foods.
See Katherine’s recipe for Quinoa and Green Bean Salad with Fresh Herbs
July 25 | Steven Dunn - Chef and Food writer at ouichefnetwork.com
Culinary Insights | Steven Dunn – Chef and Food writer at ouichefnetwork.com
For the birthday celebration on July 25th, Culinary Insights will be featuring local chef blogger, Steve Dunn, of Ouichefnetwork.com. A volunteer chef at Cooking Matters, a national program for teaching families how to plan, purchase and prepare healthy, tasty, and affordable foods at home, Steve will be demonstrating a family-friendly menu that showcases the new USDA “My Plate” recommendations. Together with Marcia Richards of the Jordan Hospital Healthy Plymouth initiative, Steve will be giving a tour of the market at 3:15pm discussing the health benefits of a local, whole foods diet. All are welcome to participate.
Steve is a 40 something father of five with a background in marketing and finance, who recently completed a two year professional hiatus during which he indulged his long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the famed Bordeaux L’Ecole du Vin.
“Oui, Chef” exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. My desire in the end is not just to enhance my young sous chefs’ culinary skills and their level of environmental awareness, but to broaden their palettes as well.