Learn How to Combine Fresh Ingredients from the Holland Farmers Market Into an Enjoyable Meal
Holland, MI – The Chef Series is held at 10 a.m. every Saturday morning at the Holland Farmers Market from May 21 to September 10 and is free to attend. The Chef Series is exclusively sponsored by Local First and is supported by in-kind donations from Visser Farms, a family farm in Zeeland that has been in business since 1902. Visser Farms can be found at the Holland Farmers Market every Wednesday and Saturday.
The Holland Farmers Market is located at the Eighth Street Market Place (150 West 8th Street) in Downtown Holland and is open rain or shine every Wednesday and Saturday from 8 a.m. – 3 p.m. from mid-May through mid-December. The Market features over 75 vendors throughout the season selling everything from fresh fruits and vegetables to plants, baked goods, floral arrangements, dairy products, and much, much more. The Market also features a food court with dining options for breakfast and lunch, as well street performers who entertain the crowds with music, magic, and more. Absolutely NO pets are allowed at the Market Place while the Holland Farmers Market is in operation. An ATM is located onsite and Bridge Cards, WIC Project FRESH and Senior/Market FRESH are accepted, with additional Bridge Card funding provided by Double Up Food Bucks. Market Bucks gift certificates and official Market tote bags are also available for purchase. Visit www.hollandfarmersmarket.com for more information, follow us on Facebook, Instagram and Twitter or call 616.796.1210 for more information.
About This Saturday’s Chef Series
This Saturday, August 20 at 10 a.m. Chef Mike Kenat, a cooking instructor at Fustini’s Oils and Vinegars, will take over and demonstrate how to use fresh, local ingredients to create easy and delicious meals. The Chef Series is proudly sponsored by Local First, the leading organization in West Michigan that fosters the development of an economy, grounded in local ownership, which functions in harmony with our ecosystem, meets the basic needs of our people, encourages joyful community life and builds wealth.
Mike Kenat of Holland graduated from Baker College’s Culinary Institute of Michigan with an associate’s degree in culinary arts. He is now focusing on his bachelor’s degree in food and beverage management. Kenat has been improving his skills though cooking competitions at school and is currently the captain of their hot foods team. Most recently, Kenat won first place in an individual cooking competition and second place at regionals for hot food. Chef Mike Kenat is currently employed at Salt of the Earth, Fustini’s Oils and Vinegars and Macatawa Bay Yacht Club.
Remaining 2016 Chef Series Line Up:
August 27: No Cook Hors D’oeuvres
Shelly Rash, executive chef at CitySen Lounge and CityVu Events both in CityFlatsHotel, will demonstrate a variety of hors d’oeuvres that can be made without turning on the oven or stove…perfect for entertaining during those hot summer days!
September 3: Tasty Tomato Treats
Butch’s Dry Dock’s executive chef, Clark Frain, will use heirloom tomatoes to create three simple, yet unforgettable recipes, including Heirloom Caprese Salad, Heirloom Roasted Tomato Sauce and Heirloom Tomato Vinaigrette.
September 10: Heirloom Tomato Bruschetta
Cory Holleman, owner and chef at Sandy Point Beach House, will provide tips for preparing classic summer appetizers including heirloom tomato bruschetta, perfect for every occasion!