We can’t get enough of her interactive cooking classes! Christin Anderson is back, this time making THREE GREAT SUMMER SALADS FOR GATHERINGS from the cookbook The Forest Feast Gatherings by Erin Gleeson and using ingredients fresh from the Market and our local food shed.
In partnership with the Marin Agricultural Land Trust, the Point Reyes Farmers Market is hosting a monthly ‘Meet the Locals’ series that showcases products sourced from MALT-protected ranches.
Rossotti Ranch is located on Evans Nicasio Ranch in Nicasio and has been MALT protected since 2017. Offering a unique selection of meat products including goat, pasture raised veal and chicken, Julie Rossotti has been working to change perspectives and raise awareness about pasture raised veal production. Give it a try!
Tasting: Rossotti Ranch’s veal sausage.
Tina Carella, the Signing Chef, will lead a musical and interactive demonstration on homemade gnocci. Accompanied by Jack Dawson, the duo will perform while Tina Carella discusses authentic Italian technique and ends with a sampling of fresh gnocci. To cap it off, a gift basket stuffed with hand-selected goodies donated by The Singing Chef will be presented to the winner of the raffle. Tickets can be purchased for $2 at The Chef's Booth. Must be present to win. Join us at 10am for this lively demonstration!
We are pleased to welcome back the Tomales Bay Mudflats with Jim Griffiths (ukelele and banjo uke), Mark Alderdice (upright bass) and Laura Alderdice (guitar and guitarlele). Their eclectic program will includes Hawaiian music, old jazz standards, a little folk, and a few covers from the Great American Songbook.
Joshua was born and raised in the Calabrese community in Melbourne, Australia. His parents were from small villages just a few kilometres apart in the La Sila Mountains and Joshua was raised in the rich culinary traditions of their native Calabria. He grew up following the seasonal round of home food making: bottling all the tomatoes needed for the ensuing year; preserving olives; preparing regional sauces; and making traditional cheeses, salami, prosciuto, capicollo, pancetta, and nduja. His culinary expertise has been honed through observing old world cooking in his large extended family. He frequently cooked for large gatherings and his Nonna frequently says: “si cucina tiu mediu di mia,” which translates as, “your cooking is better than mine,” in Calabrese dialect. His home-made pastas, gnocchi, and sauces are especially fine.
Joshua is happy to have recently made his home in Point Reyes. Currently finishing his dissertation on traditional Roman ethics during the reign of Augustus, he will be starting at the Culinary Institute in Santa Rosa in January. He is also an accomplished carpenter and builder.
For his demonstration, Joshua will be making Mafalde pasta fatta a mano con pomodori freschi e verdure (handmade Mafalde pasta with fresh tomatoes and greens).
Misty Dawn, a reincarnation of Midnight on the Water, consists of Maryellen O'Connell on the piano and harp, Ned Riley on fiddle, Avis Licht on fiddle and mandolin, Cici Dawn Wilcoxon on stand-up Bass, and Irene Herrmann on mandolin. Join us for lively Celtic tunes!
For this exciting collaboration with the Inverness Garden Club, meet Kate Rowe, co-owner of AZTEC DAHLIAS in Petaluma who will introduce us to her delicious Dahlia-world! On the corner of Adobe and Washington in Petaluma, you will see rows on rows of brilliance which Kate and her partner Omar are harvesting for the markets. Come on down at 10:30am to learn more about the four hundred varieties they grow- how they do it, and how we can all do it!
Photo by Ashlee Burton
Hovering the line between folk trio and string band, Late for the Train is composed of song writers and multi-instrumentalists David Pascoe, Laura Benson, and Thom Beneduci. Prepare for a journey through joyful fiddle tunes, bluegrass riffs, and melancholic folk songs, all ringing true to the tradition of narrative songwriting.
Miyoko Schinner is the tenacious, award-winning vegan celebrity chef behind Miyoko’s. Her passion for her craft and mission is unrivaled. The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution.
Growing up as a vegetarian, Miyoko’s passion for fine food ignited during the 1980’s when rich and flavorful French cuisine and gourmet cheeses were a huge trend in her home city of Tokyo. As a self confessed cheese-a-holic, she found herself conflicted by her culinary tastes and her compassion for animals. Like many vegetarians, she struggled to give up these dairy rich foods. Come out and watch this illuminating demonstration!
Amalgamation is a San Francisco alternative-rock band anchored by the powerhouse vocals of front woman Robin Lovejoy and guitarist Ivo Mijac’s nimble arrangements. Much like their musical ancestors Led Zeppelin, PJ Harvey, & Jeff Buckley, the music mingles dark and light, exploring fever dreams of the imagination. Amalgamation brings inspiring high-energy performances and have twice been awarded "Best Band" and "Best Album/Recording" by the Bay Area Bands-For-Bands Organization.
Diaspora plays mostly Sefardic music (music of the Jews of the Mediterranean), which has roots in the musical traditions of medieval southern Spain. The songs are sung in Ladino (Judeo-Spanish) and the music is noted for its variable time signatures. Diaspora also plays music from Greece, Turkey, the Balkans, and Afghanistan. Leah (violin and vocals), Steve (tabla and kanjira), and Tano Brock (oud, clarinet and vocals) are the core members of this family band from Inverness and San Francisco.
Chef Joanne Fusco has spent over two decades travelling Italy, France and Spain cooking alongside local chefs, bakers, cheese makers, and farmers; honing her skills and developing a passion for seasonal and artisanal foods. As head chef at The Marconi Center in Marshall, Joanne is a champion of local producers, sourcing guest meals from farms and businesses that showcase West Marin.
Chef Emily Paquette is a recent transplant from Frog Hollow Farm in Northern Michigan, where she served as proprietor, culinary director, and operated Farmhouse Flatbread and Cracker Company producing handmade, artisanal flatbreads, pizzas, and delicious cracker products with flavors like heirloom tomato and herb, and sea salt grissini. A wonderful demonstration to display our kaleidoscope of summer produce! www.froghollow.farm/flatbreads
Hailing from Santa Rosa,Ca.,The Bloodstones bring an original,
positive "roots reggae-soul" vibration.
Their conscious lyrics,melodic solos,bass heavy "dub" sections and hypnotic grooves creates a unique elixir of magic that results in everyone dancing and having an epic experience
Join Chef Katie Mae at the Point Reyes Farmer’s market to learn how you can prepare delicious meals from our fresh, local produce while maximizing its health benefits!
In this cooking demo you’ll learn how to prepare delicious oil-free salad dressings to get the most benefits from your summer salads, a simple technique to drastically cut your calories with cooked vegetables, and how to make one of her personal favorites: a fusion of the Potato Waffle and Avocado Toast!
Katy is the founder of Plantz St. Culinary Gym in Santa Rosa and her goal is to transform people’s quality of life through plant foods, kitchen fitness, and mindfulness. Don't miss this vibrant and inspiring demonstration!
Christian Caiazzo, chef-proprietor at Osteria Stellina and owner of Toby’s Coffee Bar and GBD Grilled Cheese (voted best grilled cheese on the planet by Sunset Magazine) will be demonstrating Bibb lettuce cups, using beautifully fresh produce from Big Mesa Farms and succulent hangar steak from Marin Sun Farms. Christian will be joined by special guest Michael Pollan who will be signing copies of his new book “How to Change Your Mind” in the barn following the demo. osteriastellina.com