Chefs at the Market
Locally Grown Cooking Series
Saturdays at 10 AM:
April 10th &
17th - May 15th & 22nd
Chefs at the Market will highlight
locally grown seasonal produce available at the Vineyard Farmer’s Market
and prepared by local area chefs.
Pumpkin Soup by Trelio
Chefs at the Market:
Locally Grown Cooking Series
10 AM Saturdays
April 10th &
17th - May 15th & 22nd
Fresno, Ca – Nov
20th, 2009 – Do you enjoy fresh produce, but are overwhelmed when it
comes to preparing it? Then join the Vineyard Farmer’s Market on the
northwest corner of Blackstone & Shaw Avenues for a fabulous springtime
food celebration: Chefs at the Market – Locally Grown Cooking Series.
For two Saturdays each in April and May at 10 AM local chefs will
demonstrate how to cook 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.
April 10
Scott Sauer Max’s Bistro
April 17 Mike
Shackleford Trelio
May 15 Pino Borrelli GiGi’s Cucina
Italiana
May 22 Vatche Moukhtarian Cracked Pepper Bistro
All demonstrations
begin at 10 AM. Vineyard Farmer’s Market is open Wednesday’s from 3PM to
6PM and Saturday’s from 7AM to noon, year round. Vineyard Farmer’s
Market has been in operation since 1980 providing local, fresh, and
grower direct produce to Fresno residents for thirty years!
For more information
see
www.VineyardFarmersMarket.com
Chef Pino Borelli of GiGi's
Cucina Italiana dishes up his signature lasagna!
Vatche Moukhtarian of Cracked Pepper
Bistro enjoys being hand fed
Persian mulberries by Chef Mike Shackelford.
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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