At the Chef's Booth: Darrell Corti and Andrew Cordero
Nov
4
10:00 AM10:00

At the Chef's Booth: Darrell Corti and Andrew Cordero

Owner of the renown Corti Brothers in Sacramento, Darrell Corti "opened my eyes to products from around the world.  He...knows everything about everything," says chef Alice Waters.  

Andrew Cordero has been the man behind the scenes for 30 years as chef for Corti Bros. Market.  He and his staff work in the store's huge kitchen, a sanctum rarely seen by the multigenerational customers who have shopped at the east Sacramento institution.

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Inside the Feed Barn: Alice Waters
Oct
7
10:00 AM10:00

Inside the Feed Barn: Alice Waters

Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades.  

Join us for a book signing with Alice Waters for her memoir, Coming to My Senses: The Making of a Counterculture Cook.  Grab a Christian Caiazzo market-fresh lunch plate, sample some sparkling mead from Heidrun Meadery and purchase a copy of the memoir onsite or pre-order at www.ptreyesbooks.com.  From 10am-12pm.  Point Reyes Farmers Market open 9am-1pm.

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At the Chef's Booth: David Cook with Wild Blue Farms Walla Wallas
Sep
30
10:00 AM10:00

At the Chef's Booth: David Cook with Wild Blue Farms Walla Wallas

Wild Blue Farms notoriously delicious Walla Walla onions will be stealing the spotlight in this week's Chef's Booth.  David Cook, local Chef, Culinary teacher, host of Fishtales on KWMR Radio, and co-owner of Coast Cafe in Bolinas will demonstrate how to make life-alteringly tasty onion rings from the Walla Walla onions in your home kitchen.  You will also learn how to make dips and sauces to compliment these amazing orbs of flavor.  Starts at 10am.

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At the Chef's Booth: Gibson Thomas
Sep
16
10:00 AM10:00

At the Chef's Booth: Gibson Thomas

 Gibson Thomas - Publisher and Editor-In- Chief of Edible Marin and Wine Country Magazine 

Pickling secrets of the South and Southern Delicacies.

Having grown up in Alabama, Gibson's earliest memories are of eating perfectly fried fresh caught fish, hushpuppies, pimento cheese on celery sticks, her grandmother's pickles and fresh tomato sandwiches. 

ediblemarinandwinecointry.com

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At the Chef's Booth: CALLING ALL COFFEE LOVERS
Sep
2
10:00 AM10:00

At the Chef's Booth: CALLING ALL COFFEE LOVERS

Home coffee roasting and brewing will be happening at the Chef's Booth this Saturday at 10:00 a.m.! Partnering with the Fairfax Backyard Farmer we are excited to have Valerian Hrala teaching. Valerian is the founder of the pioneer specialty coffee Green Plantation, co-founder of CoffeeCourses.com, host of the Coffeeis.me Podcast and chief roaster at Marin based Unleashed Coffee. Coffee Farmer William Murad of Unleashed Coffee will be presenting with Valerian and afterward will offer samples of their roasted coffee inside Toby's Feed barn. As the only Farm to Cup roaster Unleashed is an important player in our Roasting Shed. https://unleashedcoffee.com

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At the Chef's Booth: Michelle Elmore, Co-owner/Chef - Hummingbird Cafe, Fairfax
Aug
12
10:00 AM10:00

At the Chef's Booth: Michelle Elmore, Co-owner/Chef - Hummingbird Cafe, Fairfax

A taste of New Orleans comes to Point Reyes when Michelle Elmore, Co-owner and Chef at the Hummingbird Cafe in Fairfax will be teaching some traditional New Orleans style dishes and offering tastes. A professional street photographer from New Orleans displaced after the levees broke post-Katrina, Michelle made her way to Marin County where she serves authentic New Orleans cuisine and hangs her award winning art. Come learn how to bring a little bit of New Orleans magic home to your kitchen!

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At the Chef's Booth: Leigh Trombley
Aug
5
10:00 AM10:00

At the Chef's Booth: Leigh Trombley

Leigh Trombley is a personal and family chef with qualifications from Le Cordon Bleu as well as being a certified nutrition consultant. She specializes in preparing wholesome, delicious meals and providing support to families at dinnertime in addition to catering in-home dinners and doing nutrition and menu consultations. Her demonstration will be inspired by one of her favorite quotes from Milton, ""Accuse not nature; she hath done her part; do thou but thine."  She will be preparing a meal using edible flowers from the vendors of our market including nasturtium stem broth risotto with nasturtium flowers and a rose petal dessert.

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At the Chef's Booth: Dr. Anna O'Malley
Jul
22
10:00 AM10:00

At the Chef's Booth: Dr. Anna O'Malley

Beloved local physician and nutrition guru Dr. Anna O’Malley will be returning in the first of her 3 part Food As Medicine Series in conjunction with one of the market's sponsors, Coastal Health Alliance. She will be cooking with celebrated early organic innovator Dennis Dierks of Paradise Valley Produce who has been farming organically in Marin county since 1972. They will be cooking and sharing the wisdom of their topic which will be "The Ecology of Farm to Table."

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At the Chef's Booth: Robin Carpenter and Andy Olmsted
Jul
15
10:00 AM10:00

At the Chef's Booth: Robin Carpenter and Andy Olmsted

As our coastal produce continues to increase in July, this week's Chef's Booth will be an early morning walk through the market bylocal home chefs Robin Carpenter and Andy Olmsted. They will then bring their bounty to the booth and create from their morning inspirational visits with our farmers and producers. Stuffed squash blossoms, zucchini a million ways and local blue cheese dressing are a few of the dishes we hear they are hoping to create. So come with your notepad and get ready to do more shopping in the market after this creative demonstration.

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At the Chef's Booth: Jennifer Luttrell- Executive Chef, The Fork at Point Reyes Farmstead Cheese Company
Jul
8
10:00 AM10:00

At the Chef's Booth: Jennifer Luttrell- Executive Chef, The Fork at Point Reyes Farmstead Cheese Company

Chef Jennifer Luttrell will be preparing a summer salad of Big Mesa Farms coastal strawberries, chopped watermelon and Point Reyes Farmstead Cheese fresh mozzarella with Brickmaiden Bread  crackers. Jennifer is the Executive Chef of The Fork, a Culinary and Educational Center at Point Reyes Farmstead Cheese Company.

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