– Chef in the Market at PSU is joined by a new Outdoor Classroom Series at Sunday King Market –
Portland, Ore. (May 9, 2017) – Portland Farmers Market, in their continuing mission to connect people more closely with the roots of their food, announces the return of its celebrated Chef in the Market series and the introduction of a monthly series of classes at the Sunday King Market in Northeast Portland.
The classes and demonstrations help market visitors discover creative, yet simple ways to cook with the fresh, seasonal ingredients that are available at market, and introduce them to new ingredients that they may not have cooked with.
Chef in the Market returns to the Portland Farmers Market at PSU on Saturday, June 3 with a well-rounded lineup of talented chefs and market vendors. Visitors to the market will follow the delicious aromas to the center stage, where they’ll witness professional cooking demos and receive sage advice and creative tips from some of the area’s most celebrated foodies. Demos include how to take advantage of peak-of-the-season ingredients, and pointers for uncovering the best that the market has to offer, straight from the mouths of Portland’s top tastemakers. No sign-up is necessary.
When: Every Saturday, 10:00 a.m. June through September
Where: PSU Market Center Stage
2017 CHEF IN THE MARKET SCHEDULE
June 3 Bonnie Morales, Kachka
June 10 Todd Koebke, Sabin-Schellenberg Center
June 17 Kusuma Rao, Ruchikala
June 24 Aaron Adams, Farm Spirit
July 1 David Sapp, Park Kitchen
July 8 Dax Erickson, Multnomah Athletic Club
July 15 Sarah Marshall, Marshall’s Haute Sauce
July 22 Chef Kenny, Pazzo Ristorante
July 29 Phillip Schroeder, Northwest Culinary Institute
August 5 Carlo Lamagna, Clyde Common
August 12 Chef Dolan Lane, Red Star Tavern
August 19 Sophie Rahman, Cardamom Hills Trading Co.
August 26 Eric Joppie, Olympia Provisions Northwest
September 9 Kathryn Yeomans, Heirloom
September 16 Annie Moss, Seastar Bakery
September 23 Bill Wallender, Quaintrelle
September 30 Scott Ketterman, Crown Paella
King Market Cooks: Outdoor Classroom Series will provide a more intimate, hands-on cooking class experience with all the fresh ingredients of the market close at hand. Equally suited to seasoned market-goers and those new to the market experience, students will learn how to use products purchased right at the market to create delicious, flavorful meals. The monthly classes will be led by local chefs and market vendors who are dedicated to creating the best food with the freshest ingredients. Shoppers must register in advance; spaces are limited.
When: Every second Sunday of the month, 11am – Noon, June through September
Where: King Farmers Market at King Elementary School, NE 7th & Wygant
2017 KING MARKET COOKS: OUTDOOR CLASSROOM SERIES
June 11: Kusuma from Ruchikala demonstrates Cooking with Indian Spices
Kusuma will demonstrate a “thadka” (whole spice) technique, using this infused oil to prepare vegetables fresh from the market for a simple Indian inspired meal. The second part of the class will go over the basics of how to build a curry and layer spices using a ground spice blend. Participants will each get a jar of Kusuma’s spice blend to take home and pair with fresh market produce.
July 9: Paige of Eatin’ Alive makes Summer Berry Shortcake in a Jar
Paige Common, owner of Eatin’ Alive, a raw, vegan and gluten-free company, will walk attendees through all the steps to making a fabulous, healthy summer dessert with layers of coconut whipped cream, farm-fresh berries and guilt-free shortcake.
Aug 13: Jane of Ippai PDX makes Hiyashi Chuka Ramen
Jane Hashimawari of Ippai PDX, a monthly Japanese comfort food dinner series at Milk Glass Market, will lead students in making a traditional Japanese summertime cold noodle salad using market ingredients.
September 10: Tressa from Broth Bar makes Bone Broth
Just in time for autumn, learn how to make your own delicious, nourishing bone broth and ways to dress it up from Tressa, owner of Broth Bar, Portland’s first dedicated bone broth cafe.
“Thanks to Portland’s thriving, supportive network of food professionals, the at-market education just gets better each year,” said Trudy Toliver, Executive Director of Portland Farmers Market. “These demos and classes are really for everyone, making market shopping more practical for people who may not be comfortable with scratch cooking, and providing seasoned cooks with insider tips and new ideas.”
For a full listing of classes, events, music and celebrations at Portland Farmers Market, visit portlandfarmersmarket.org/events.
About Portland Farmers Market
Celebrating its 26th season in 2017, Portland Farmers Market operates world-class farmers markets that contribute to the success of local food growers and producers, and create vibrant community gatherings. The independently-run nonprofit organization manages seven weekly farmers markets in Portland, the flagship, year-round market on Saturdays at Portland State University. More than 700,000 shoppers purchased farm-fresh produce, meats, cheeses, seafood, baked goods and other specialty foods from more than 190 vendors generating more than $8 million in sales annually. Through operating markets, Portland Farmers Market serves as an incubator for emerging businesses, a leader of the local food movement, a source of education, a culinary focal point in the community, a cultural destination and a beacon for Portland’s sustainability movement. To learn more about how Portland Farmers Market aims to grow, nourish and inspire the community, become a Twitter and Instagram follower, Facebook fan, blog reader, and visit portlandfarmersmarket.org