Chef Series Cooking Demonstrations Return to Holland Farmers Market This Saturday
May 18, 2018
Holland, MI – On Saturday, May 19, the popular Chef Series will return to the Holland Farmers Market for the 2018 season. Each Saturday during the Chef Series, a talented local chef, caterer or Market vendor demonstrates how to incorporate fresh fruits and vegetables, along with other seasonal ingredients from the Market, into healthy, delicious and easy to prepare meals. The Chef Series is held every Saturday morning at 10:00 am from May 19 through September 8.
Once again this year, the Chef Series demonstrations will be held in the northwest parking lot at the Civic Center, due to the Civic Center building construction. The event is free to attend and all recipes prepared by the Chefs will be passed out during the demonstration and available on the Holland Farmers Market website (www.hollandfarmersmarket.com) the following week.
“We are thrilled about the line-up of chefs, caterers and even Market vendors that will featured as part of the Chef Series this summer,” said Marketing Coordinator Kara de Alvare. “Chef Series fans will see a lot of familiar faces and meet exciting new members of the West Michigan culinary scene as well. Whether you’re an amateur foodie or an expert in the kitchen, we invite you to join us on Saturdays to learn how to create amazing dishes with fresh, locally-grown ingredients you can shop for right at the Market the very same day.”
Mike Kenat, Chef de Cuisine of Salt of the Earth in Fennville, will kick of the Chef Series this Saturday, May 19 at 10:00 am with a demonstration titled, “The Art of Spring.” Kenat will be exploring the beauty of spring’s bounty of produce by creating edible works of art inspired by Vincent Van Gogh’s most famous paintings.
Kenat graduated from the Culinary Institute of Michigan (CIM) in Muskegon with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food and Beverage Management. While attending the CIM he become very involved in competitive cooking and has placed in ten different competitions. He was recently awarded the Holland Sentinel's” Best of the Best 2016” in the Local Chef category and was nominated again in the top five for 2017. Kenat has cooked in the kitchens of the Lakeshore’s hottest restaurants, including Salt and Pepper Grille, Public and Seventy-Six, along with being a chef instructor at Fustini’s of Holland.
The Chef Series is generously supported by Holland Farmers Market vendors Visser Farms. Since 1902, Visser Farms has provided quality produce and service to customers and friends throughout West Michigan. Their booth 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 8:00 am – 3:00 pm from May 16 through December 22. The Market features over 75 vendors throughout the season selling everything from fresh fruits and vegetables, plants, baked goods, floral arrangements, dairy products, meats, honey, maple syrup, jam, bottled juices and much, much more. The Market also provides a food court with dining options for both breakfast and lunch as well as street performers who entertain the crowds with music, magic, and more. Absolutely NO pets are allowed at the Eighth Street Market Place while the Holland Farmers Market is in operation.
Patrons are reminded to shop early for the best selection and to bring cash for all transactions, as there is no ATM onsite. 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 available for purchase at the onsite office trailer. Visit www.hollandfarmersmarket.com or call 616.355.1138 or follow us on Facebook, Instagram and Twitter for the latest Market news.
Upcoming Chef Series Demonstrations
May 26
Jams, Jellies and Marmalades
These delicious spreads aren’t just for breakfast anymore! Join Market vendor Marguerite Riker, owner of Jammin’ with Marguerite, as she demonstrates how to prepare a variety of unexpected recipes that features her very own jams, jellies and marmalades.
June 2
Andy Stewart, chef instructor at Fustini’s of Holland, will demonstrate how to incorporate Fustini’s balsamic vinegars and olive oils into favorite Mexican street food dishes, including guacamole, pico de gallo, fruit salsa and vegetable quesadillas.
June 9
Cooking with Local Honey
Honey in your tea or on toast is delicious, but have you considered using honey in both sweet and savory dishes? Learn the difference between raw honey and the honey you buy at the store as Jen Plaggemars, owner of Chef Jen LLC, teaches you how to prepare coconut chia seed pudding, roasted jalapeno and honey hummus and honey chicken lettuce cups!
June 16
Salad Success
Christine Ferris, owner of the Farmhouse Deli and Pantry will share the secrets to salad success as she prepares three different salads, including quinoa with peas, mint, spinach and scallions, shaved asparagus with arugula, walnuts, feta and lemons and a honey roast rhubarb power greens salad.
June 23
Sizzling Summer Recipes
Join Lauren Hanson and Kelly Minder, nutritionists with Holland Hospital Nutrition Services, as they share the benefits of eating seasonal fruits and vegetables and demonstrate healthy, easy meal options that include disease preventing antioxidants.
June 30
Vegetable Cookery
Ryan Boersema, executive chef at Butch’s Dry Dock, will demonstrate various ways to prepare bountiful produce purchased right here at the Market including blanched green vegetables, quick pickled veggies and an easy kale salad.
July 7
Scrumptious Summer Salads
Chef Randy Taylor of the Haworth Inn and Conference Center will share tips for creating the perfect summertime salads with homemade dressing! His presentation will focus on lettuce varieties, vegetables and herbs that are all available right here at the Market!
July 14
Kombucha with Amuse Bouche Pairings
Chefs Tom Hoover and Ed Mennega from Hope College Dining, will present a primer on Kombucha, a fermented drink that’s both healthy and refreshing. They will discuss how you can make your own Kombucha to pair with several one-bite snacks called Amuse Bouche.
July 21
Farm to Glass
Donna Sawyer, from Donna Sawyer Celebrating Life and Food, will show you how to integrate fresh ingredients into great seasonal cocktails using a simple, clean and contemporary approach including white sangria with peaches and plums, lavender French 75, Georgia peach Moscow Mule and more!
July 28
Healthy, Hearty and Homemade
Chef Justen Bowden, owner of Just Enjoy | A Personal Chef Service, will demonstrate fresh and simple recipes including a rustic breakfast, healthy lunch and a guilt-free dessert that highlight the freshest seasonal ingredients.
August 4
Greek To Go
Learn delicious Greek recipes from Market vendor Esther Koukios from Greek To Go. She’ll be preparing as easy potatoes, greens, a traditional Greek salad and a Greek classic, Tourlou-Tourlou or Briam…featuring their secret seasoning recipe!
August 11
Cooking with Kids
Chefs Robert Repp of Hops at 84 East, and Tessa Wiley of Salt and Pepper, will be joined by their daughter Rory to demonstrate easy, fun and delicious recipes you can create with your kids using seasonal fruits and veggies from the Market.
August 18
Three Course Summer Feast
Chef Justin Smith from Appledorn Assisted Living will share ideas for a three-course meal that takes advantage of the best late summer produce. He will be preparing a pear bruschetta appetizer, shrimp scampi pasta entree and a mixed fruit shortcake dessert.
August 25
Boatwerks Waterfront Restaurant
Chefs Jon Woudstra and Paul Adams from Boatwerks Waterfront Restaurant are will share their tips and tricks for using the very best ingredients the Market has to offer to create delectable dishes that will wow your summertime guests!
September 1
New Holland Brewing
Labor Day is quickly approaching and New Holland Brewing Pub on 8th Executive Chef Matt Kirby will help us say good-bye to the long, lazy days of summer with easy and delicious recipes using Market ingredients that will help us ease into the school year routine.
September 8
The arrival of fall doesn’t mean an end to fresh, healthy and locally-grown ingredients. Clifton Gill from Downtown Holland’s newest farm-to-table restaurant, Seventy-Six, will share unique recipe ideas that take advantage of the early fall harvest.
Once again this year, the Chef Series demonstrations will be held in the northwest parking lot at the Civic Center, due to the Civic Center building construction. The event is free to attend and all recipes prepared by the Chefs will be passed out during the demonstration and available on the Holland Farmers Market website (www.hollandfarmersmarket.com) the following week.
“We are thrilled about the line-up of chefs, caterers and even Market vendors that will featured as part of the Chef Series this summer,” said Marketing Coordinator Kara de Alvare. “Chef Series fans will see a lot of familiar faces and meet exciting new members of the West Michigan culinary scene as well. Whether you’re an amateur foodie or an expert in the kitchen, we invite you to join us on Saturdays to learn how to create amazing dishes with fresh, locally-grown ingredients you can shop for right at the Market the very same day.”
Mike Kenat, Chef de Cuisine of Salt of the Earth in Fennville, will kick of the Chef Series this Saturday, May 19 at 10:00 am with a demonstration titled, “The Art of Spring.” Kenat will be exploring the beauty of spring’s bounty of produce by creating edible works of art inspired by Vincent Van Gogh’s most famous paintings.
Kenat graduated from the Culinary Institute of Michigan (CIM) in Muskegon with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food and Beverage Management. While attending the CIM he become very involved in competitive cooking and has placed in ten different competitions. He was recently awarded the Holland Sentinel's” Best of the Best 2016” in the Local Chef category and was nominated again in the top five for 2017. Kenat has cooked in the kitchens of the Lakeshore’s hottest restaurants, including Salt and Pepper Grille, Public and Seventy-Six, along with being a chef instructor at Fustini’s of Holland.
The Chef Series is generously supported by Holland Farmers Market vendors Visser Farms. Since 1902, Visser Farms has provided quality produce and service to customers and friends throughout West Michigan. Their booth 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 8:00 am – 3:00 pm from May 16 through December 22. The Market features over 75 vendors throughout the season selling everything from fresh fruits and vegetables, plants, baked goods, floral arrangements, dairy products, meats, honey, maple syrup, jam, bottled juices and much, much more. The Market also provides a food court with dining options for both breakfast and lunch as well as street performers who entertain the crowds with music, magic, and more. Absolutely NO pets are allowed at the Eighth Street Market Place while the Holland Farmers Market is in operation.
Patrons are reminded to shop early for the best selection and to bring cash for all transactions, as there is no ATM onsite. 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 available for purchase at the onsite office trailer. Visit www.hollandfarmersmarket.com or call 616.355.1138 or follow us on Facebook, Instagram and Twitter for the latest Market news.
Upcoming Chef Series Demonstrations
May 26
Jams, Jellies and Marmalades
These delicious spreads aren’t just for breakfast anymore! Join Market vendor Marguerite Riker, owner of Jammin’ with Marguerite, as she demonstrates how to prepare a variety of unexpected recipes that features her very own jams, jellies and marmalades.
June 2
Andy Stewart, chef instructor at Fustini’s of Holland, will demonstrate how to incorporate Fustini’s balsamic vinegars and olive oils into favorite Mexican street food dishes, including guacamole, pico de gallo, fruit salsa and vegetable quesadillas.
June 9
Cooking with Local Honey
Honey in your tea or on toast is delicious, but have you considered using honey in both sweet and savory dishes? Learn the difference between raw honey and the honey you buy at the store as Jen Plaggemars, owner of Chef Jen LLC, teaches you how to prepare coconut chia seed pudding, roasted jalapeno and honey hummus and honey chicken lettuce cups!
June 16
Salad Success
Christine Ferris, owner of the Farmhouse Deli and Pantry will share the secrets to salad success as she prepares three different salads, including quinoa with peas, mint, spinach and scallions, shaved asparagus with arugula, walnuts, feta and lemons and a honey roast rhubarb power greens salad.
June 23
Sizzling Summer Recipes
Join Lauren Hanson and Kelly Minder, nutritionists with Holland Hospital Nutrition Services, as they share the benefits of eating seasonal fruits and vegetables and demonstrate healthy, easy meal options that include disease preventing antioxidants.
June 30
Vegetable Cookery
Ryan Boersema, executive chef at Butch’s Dry Dock, will demonstrate various ways to prepare bountiful produce purchased right here at the Market including blanched green vegetables, quick pickled veggies and an easy kale salad.
July 7
Scrumptious Summer Salads
Chef Randy Taylor of the Haworth Inn and Conference Center will share tips for creating the perfect summertime salads with homemade dressing! His presentation will focus on lettuce varieties, vegetables and herbs that are all available right here at the Market!
July 14
Kombucha with Amuse Bouche Pairings
Chefs Tom Hoover and Ed Mennega from Hope College Dining, will present a primer on Kombucha, a fermented drink that’s both healthy and refreshing. They will discuss how you can make your own Kombucha to pair with several one-bite snacks called Amuse Bouche.
July 21
Farm to Glass
Donna Sawyer, from Donna Sawyer Celebrating Life and Food, will show you how to integrate fresh ingredients into great seasonal cocktails using a simple, clean and contemporary approach including white sangria with peaches and plums, lavender French 75, Georgia peach Moscow Mule and more!
July 28
Healthy, Hearty and Homemade
Chef Justen Bowden, owner of Just Enjoy | A Personal Chef Service, will demonstrate fresh and simple recipes including a rustic breakfast, healthy lunch and a guilt-free dessert that highlight the freshest seasonal ingredients.
August 4
Greek To Go
Learn delicious Greek recipes from Market vendor Esther Koukios from Greek To Go. She’ll be preparing as easy potatoes, greens, a traditional Greek salad and a Greek classic, Tourlou-Tourlou or Briam…featuring their secret seasoning recipe!
August 11
Cooking with Kids
Chefs Robert Repp of Hops at 84 East, and Tessa Wiley of Salt and Pepper, will be joined by their daughter Rory to demonstrate easy, fun and delicious recipes you can create with your kids using seasonal fruits and veggies from the Market.
August 18
Three Course Summer Feast
Chef Justin Smith from Appledorn Assisted Living will share ideas for a three-course meal that takes advantage of the best late summer produce. He will be preparing a pear bruschetta appetizer, shrimp scampi pasta entree and a mixed fruit shortcake dessert.
August 25
Boatwerks Waterfront Restaurant
Chefs Jon Woudstra and Paul Adams from Boatwerks Waterfront Restaurant are will share their tips and tricks for using the very best ingredients the Market has to offer to create delectable dishes that will wow your summertime guests!
September 1
New Holland Brewing
Labor Day is quickly approaching and New Holland Brewing Pub on 8th Executive Chef Matt Kirby will help us say good-bye to the long, lazy days of summer with easy and delicious recipes using Market ingredients that will help us ease into the school year routine.
September 8
The arrival of fall doesn’t mean an end to fresh, healthy and locally-grown ingredients. Clifton Gill from Downtown Holland’s newest farm-to-table restaurant, Seventy-Six, will share unique recipe ideas that take advantage of the early fall harvest.
Contact:
Kara de Alvare, Downtown Marketing Coordinator
k.dealvare@cityofholland.com, (616) 796-0472
