SOJ Chef Demo 09.29.12

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In this week’s South of the James Chef’s Demonstration, we saw a lot of dark greens for Fall. Much of the summer produce is still hanging around, but it is waning, and winter squashes and greens are starting to take its place. It was another semi-rainy market. It seems like we always have a lot of mushrooms during the cooler, damper cooking demos, which is fitting I suppose.

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Haas Mushrooms’ roasted mushroom vinaigrette livened up a savory kale and arugula salad. I love a short ingredient list, and this bottled dressing has a shorter, more pronounceable list of ingredients than most of the dressings on grocery store shelves.

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Speaking of sauces, Chef Sam made an extremely flavorful chimichurri sauce to serve on top of herbed pan seared mahi-mahi from Barham seafood. He served the fish alongside a salad of kale, arugula, tomatoes, onion and Goats R Us feta. The second round of salads incorporated Night Sky Farm’s 6 months aged Flora Danica goat cheese. The greens themselves are often overlooked in a salad, but I have to mention that the fresh arugula from Crumptown Farm was very tender, peppery and delicious. I took a break from the demo table to buy some arugula to bring home, just based on the fantastic smell of it, before I even tried any.

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The final dish was a goat cheese and vegetable hors d’oeuvres that incorporated both the florets and the stalks of a head of broccoli. Chef Sam pan toasted some sliced French bread from Tater Dave’s. Pan toasted bread always looks so good at these cooking demonstrations. I think I should stop putting it in the oven and start doing it this way instead.

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After toasting the sliced bread, the Chef grated some broccoli stalks to make a slaw. He told us that he made his first broccoli slaw in the early nineties, when an ingredient order mistake caused his restaurant to have dozens of cases of broccoli (I may be exaggerating now) that overran his kitchen. As time ticked by, Sam had to use up the broccoli as quickly as possible while it was still fresh, so as not to waste anything. And his first broccoli slaw was born. The one he made on Saturday included shredded broccoli, basil, parsley, olive oil, vinegar, black sesame seeds and salt.

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The Chef steamed some broccoli, sliced tomatoes, and constructed an appetizer of vegetables with goat cheese, olive oil, and spices atop toasted bread. He used a spice blend from the Village Garden that was really tasty and spicier than I expected. I never would have thought to put broccoli on bread, but these flavors worked well together and the fresh bite was satisfying and delicious.

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Thank you to Barham Seafood, Crumptown Farm, Goats R Us, Haas Mushrooms, Night Sky Farms, Norma’s Produce, Pleitez Produce, Tater Dave’s, Village Garden, Walnut Hill Farm Produce, and all of our featured vendors for producing this week’s fresh and delicious ingredients!

We are off next week, but will return to the South of the James Farmers’ Market on October 13th. That’s just one week before my wedding – do you think I could convince Chef Sam to do special occasion food to celebrate? Romantic food? Dishes for entertaining? Who knows!

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