For the third week in a row, I attended the Holland Farmers Market Chef Series demo, this time with Chef Jim La Perriere. (To see the last two weeks’ posts on this series, check out “The Fine Art of Greens” by Pam Zinn and “What to Do with Rhubarb?” by Jesse Hahn.) Unfortunately, the sound system wasn’t working well, so this time I’ve included photos instead of video. And, note to market organizers: It’s VERY HOT in the sun! Please move the demo into the shade next week!
Jim La Perriere, a personal executive chef who offers “distinctive dining in the comfort of your own home,” has a farm-to-table philosophy. He demonstrated three great recipes that incorporate local produce, which can be purchased right at the market: Asparagus and Spring Garlic Vichysoisse; Horseradish, Caper, and Dill Creme Fraiche; and Spring Vegetable Frittata with Pancetta and Smoked Salmon.
Check out the photos from the demo:
Chef Jim talks about choosing and chopping leeks.
Pureeing the Asparagus and Spring Garlic Vichysoisse in a blender.
The view from the mirror….
Choosing vegetables for the next dish.
There’s always a nice turnout for the Chef Series.
Preparing the dill for the Horseradish, Caper, and Dill Creme Fraiche.
Stirring the creme fraiche.
Sauteing vegetables for the frittata.
Flipping the frittata….
It’s Memorial Day weekend and the market is packed!
The Chef Series is a unique event for a farmers’ market. Check it out each Saturday this summer through September 11.