2019 Chef Series at the Holland Farmers Market Kicks Off This Saturday, May 18

On Saturday, May 18, the popular Chef Series will return to the Holland Farmers Market for the 2019 season. Each Saturday during the Chef Series, a talented local chef, caterer or Market vendor will demonstrate how to incorporate fresh fruits and vegetables, along with other seasonal ingredients from the Market, into healthy, delicious and easy to prepare meals. The Chef Series is proudly sponsored by Higher Health Chiropractic, with in-kind support from Visser Farms.

Led by Dr. Andrew White, the team at Higher Health Chiropractic is driven by faith, proven by results and dedicated to creating an extraordinary experience for their youngest chiropractic patients. Higher Health Chiropractic is a neurologically based practice utilizing state of the art technology and FDA approved adjusting tools to help patients of all ages achieve their health goals. Visit them online at www.gethigherhealth.com or call 616.294.8376 to make an appointment today. “As a small business owner, I am intentional with where we place our time and resources as
part of our community outreach program,” said Dr. White. “I believe in supporting other small business owners and developing relationships based on trust. It was with this in mind we gladly partnered with the Holland Farmers Market to sponsor the fantastic local chefs in our community as part of the summer Chef Series!”

The Chef Series is held every Saturday morning at 10:00 am from May 18 through August 3 in front of the Holland Civic Center building. The event is free to attend and all recipes prepared by the chefs will be passed out to audience members during the demonstration. Recipes will also be available on the Holland Farmers Market website (www.hollandfarmersmarket.com) the following week.

Melissa Corey, owner and Executive Chef at Pennyroyal Café and Provisions in Saugatuck, will make her debut appearance at the Chef Series this Saturday. Corey will share tips and tricks for cooking with grass fed beef and less familiar cuts of beef. Corey was named one of Chicago’s top female chefs in 2015 by Thrillist and was featured in the annual People Issue of the Chicago Reader in 2014, after already winning $10,000 as a “Chopped” champion on the Food Network. Having worked for three James Beard award-winning chefs between Maine and Chicago, her cooking focuses on using seasonal produce and classic techniques. She’s excited to bring this focus on fresh flavor to her new establishment, Pennyroyal Café and Provisions.

May 25
Rustic American Cuisine Salt of the Earth Salt of the Earth Chef Mike Kenat will combine fresh spring flavors with rustic American dishes…the perfect way to reintroduce fresh spring produce into your meals after the long winter.

June 1
Cooking with Asparagus
Hope College Creative Dining
Chef Randy Taylor of Hope College Creative Dining will demonstrate how to prepare a salad, pasta and stir fry dish that all include Michigan-grown asparagus as the main ingredient.

June 8
Edible Michigan Fustini’s of Holland Join Fustini’s Executive Chef Andy Stewart as he prepares recipes that highlight Michigan’s
savory produce utilizing the Fustini’s line of flavored olive oils and balsamic vinegars.

June 15
Globally-Inspired Dishes Waverly Stone GastroPub Chefs Andrew and Ed Westerlund from Waverly Stone Gastropub will take you on a culinary trip around the globe using ingredients grown right here in Michigan! Learn how to craft an entire meal by putting contemporary spin on traditional cultural dishes.

June 22
Cooking with Kids Hops at 84 East/ Salt and Pepper Chefs Robert Repp from Hops at 84 East and Tessa Repp from Salt and Pepper, will be joined by their daughter Rory to demonstrate easy, fun and delicious recipes you can create with your kids using seasonal fruits and veggies from the Market.

June 29
French Mother Sauces Butch’s Dry Dock Join Ryan Boersema, Executive Chef at Butch’s Dry Dock, as he shares tips for preparing classic “French Mother Sauces” like Hollandaise, Bechamel and Veloute for incorporating into delicious dishes for your dinner table.

July 6
Do the Protein Flip! Hope College Hospitality Services Tom Hoover, Executive Chef at Hope College Hospitality Services, will demonstrate how to create more healthful and delicious versions of dishes by flipping traditional proteins like beef, chicken and pork for legumes, beans, tofu and other plant-based protein sources

July 13
You’ll Be Jammin’ Jammin’ with Marguerite Marguerite Riker, owner of Jammin’ with Marguerite and Holland Farmers Market vendor, will prepare a spicy drizzle, salad dressing and spread using her very own delicious jams. This isn’t your Granny’s traditional jam so watch out!

July 13
You’ll Be Jammin’ Jammin’ with Marguerite Marguerite Riker, owner of Jammin’ with Marguerite and Holland Farmers Market vendor, will prepare a spicy drizzle, salad dressing and spread using her very own delicious jams. This isn’t your Granny’s traditional jam so watch out!

July 20
Farmers Market Brunch Appledorn Living Centers Join Justin Smith and Jamie Culver from Appledorn Living Centers as they showcase how to create a delicious Farmers Market Brunch that includes French omelets, Bowerman blueberry doughnut French Toast and fresh berries.

July 27
Summer Lettuce Wraps Alpenrose RestaurantAnthony Tenhoor, Alpenrose Restaurant’s new Executive Chef, will demonstrate savory summer lettuce wraps that use a variety of fresh produce and delectable ingredients right from the Holland Farmers Market!

August 3
Small Plates CityFlatsHotel
Chris Gibble, CityFlatsHotel’s executive chef, will demonstrate how to make restaurant-style small plates at home incorporating fresh produce in unexpected, but delicious ways!

August 10
Greek Cooking Greek to Go Greek To Go’s Esther Koukios, a Holland Farmers Market vendor, will use fresh, seasonal vegetables like eggplant, green beans and tomatoes, and teach attendees how to turn them into traditional Greek dishes.

August 17
Raw, Grilled and Charred Salads
The Farmhouse Deli Christine Ferris, owner and executive chef at The Farmhouse Deli, will demonstrate three mouth-watering summer salads that utilize the best of Michigan’s summer produce, including a watermelon salad, grilled peaches and charred green beans.

August 24
Spanish Style Seventy-Six Seventy-Six Executive Chef Shelly Rash will prepare a variety of Spanish-inspired dishes in anticipation of their sister tapas restaurant, Poquito, opening in Downtown Holland later this year!

August 31
Cooking with Watermelon Chef Jen LLC Cold watermelon is the fruit of choice for Jen Plaggemars, owner and chef behind Chef Jen
LLC. Join her as she demonstrates how versatile this popular summer fruit can be as she uses it to prepare both savory and sweet dishes.

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