Tomorrow will be an exciting (and beautiful) fall day at the Market. We are holding our 5th Annual Chef Challenge!
This year, three local chefs will be competing for the title of 2013 Chef Champ by cooking a dish that features a secret ingredient which will be revealed to the chefs tomorrow morning. The secret ingredient is always a vegetable that is in abundant supply at the Market at the time of the competition. Can you guess what it is this year?
This year's chef contestants are:
Katie Coleman of Durham Spirits Co.
Mike Hacker of Pie Pushers
Justin Rakes of the soon to be open Salted Pig
Billy Cotter, from Toast, who has been the Chef Champ for 3 years running has decided to sit this one out and let other chefs compete for the title, but I'm sure that we'll see Billy and Kelli surveying the scene! This year's Chef Champ will get a handmade trophy crafted by local sculptor Tom Dawson, lots o' bragging rights, and the opportunity to defend their title at next year's Chef Challenge.
This year's judges are three food writers/food lovers. They are Susan Sink, tarheelfoodie.com, Bryan Christopher searchingforsicily.blogspot.com and Elizabeth Shestack, journalist for the News and Observer. The emcee will be Frank Stasio, host of WUNC's The State of Things.
2013 Chef Challenge Schedule:
8:30-9 - Chefs Arrive
9:00 - Secret ingredient revealed
9:00-9:30 - Chef Shop
9:30-11:00 - Chefs Cook
11:00 - Judging begins
11:30-11:45 - Chef Champ Named
As the judges are tasting and judging the food, you'll have an opportunity to get a taste of the chefs' creations too! Have a taste and you can vote for your favorite too!
TOMORROW AT MARKET: Besides the Chef Challenge fun, the Market is hitting the point of the year, where the diversity of products are at their peak. Tomorrow, you'll see the last few weeks of summer veggies and the fall vegetables keep coming. Two weeks ago, I saw the first broccoli and chinese cabbage of the summer and the greens supply keeps getting bigger and bigger!
Also tomorrow, there will be a lot of extra activity in the Durham Central Park neighborhood... the annual Beer Fest will be taking place at the Old Durham Ballpark at the corner of Morris and Corporation. The only street closure will be on Corporation between Morris and Roney. All other streets will be open and the parking lots will be open too, with the exception of the lot at the Ball Park.
See you at the Market,
Follow DFM on Facebook, Twitter and Instagram
Saturday October 5th - 5th Annual CHEF CHALLENGE!!
This years chef contestants are.... Mike Hacker from Pie Pushers, Katie Coleman from Durham Spirits Co, and Justin Rakes from the soon to open restaurant The Salted Pig!!
Wednesday October 9th, 3:30-6:30
Last Day of the Wednesday Market for the season. The Wednesday Market will re-open in April 2014.
Saturday October 12th, 8:00-12:00
The annual Bull City Coop Tour will be held on October 19th. In preparation, there will be information about the Coop Tour and the Durham County Master Gardener "Egg-sperts" will be on hand to talk about raising backyard chickens!
Saturday October 19th, 8:00-12:00 - Bull City Coop Tour!
Coop Tour and Master Gardener Egg-sperts will be back with information about raising backyard chickens. Also, chefs from NOSH will be there demonstrating some yummy egg dishes!
Saturday October 26th, 9:00-12:00 - Beer Brewing Demo
The folks from Bull City Homebrew will be on hand demonstrating how to brew seasonal beers. They will be brewing Pumpkin Ale using Market pumpkins. They will answer your questions and you can even stir the pot!
Fresh this Week....
FRUITS: Scuppernong & Muscadine Grapes, Apples, Asian Pears, Watermelon
VEGETABLES: KOHLRABI, BROCCOLI, CHINESE CABBAGE, Acorn Squash, Arugula, Beets, Bitter Gourd, Bok Choi, Butterbeans, Butternut Squash, Cherry Tomatoes, Collards, Cucumbers, Delicata Squash, Edamame, Fresh & Dried Herbs (Basil, Catnip, Dill, Mint, Rosemary, Oregano, Thyme, Sorrel, Parsley, Roselle), Eggplant, Frisee, Green Beans, Green Onions, Garlic, Ginger, Gourds, Kale, Lambs Quarter, Lettuce, Long Beans, Malabar Spinach, Mizuna, Mustard Greens, Okra, Onions, October Beans, Peppers, Potatoes, Pea Shoots, Pumpkins, Purple Hull Peas, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Swiss Chard, Sweet Potatoes, Sweet Potato Greens, Tomatillos, Tomatoes, Turmeric, Turnips, Zucchini, and more
MEATS AND EGGS: Rabbit, Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding, House, and Flower Plants.
FLOWERS: Lisianthus, Tuberose, Gomphrena, Gladiolus, Dahlia, Zinnia, Mixed Bouquets
SPECIALTY ITEMS: RAW HONEY, creamed Honey, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, Wool
CRAFTS: Pottery, Jewelry, Handmade Baskets, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more...
Produce availability depends on weather conditions \