Saturday, February 4, 2012
Eat Well - Year-Round - at the Saskatoon Farmers' Market
Chef Anthony McCarthy
I was one of the lucky guests at the Saskatoon Farmers’ Market’s first Executive Chef Dinner in January. Chef Anthony McCarthy, winner of the 2011 Saskatchewan Gold Medal Plates, prepared a delicious five-course meal with products he had purchased at the Market.
It was such a delight to see the variety of local products he used in his recipes and to realize that I could employ many of the same products and techniques at home.
This is the first year of operations for Floating Gardens’ year-round greenhouse, and it’s been such a treat to be able to buy fresh greens (sorrel, spinach, basil, Chinese chrysanthemum), tomatoes and other fresh produce even in the winter.
Wally’s Urban Market Garden) tossed with citrus hemp dressing and hemp hearts (Hestia Organics). More fresh vegetables, even in the middle of winter.
There are plenty of Market products that will help you add a gourmet touch to your meal. Chef Anthony used Costa Rican lemon-infused pepper from Orchard del Sol and Red Clover Blossom syrup from Bedard Creek Acres (I think it’s available in the Little Market Store).
Northern Vigor Berries – that would definitely be my solution.
Upcoming Executive Chef Dinners
Dinner at the Saskatoon Farmers’ Market is fun. The Agrium Kitchen is open so that you can keep an eye on the activity, and the chef introduces each dish. It would be really fun to come with a group of friends or co-workers and to spend a leisurely evening chatting as you sample the excellent local food.
The next Executive Chef Dinner is on Thursday, February 16 and will be prepared by Chef Brent Lloyd. The menu includes Goat Cheese Crostini with Honey Caviar, Roasted Apple and Parsnip Soup finished with Apple Cider Foam, Wild Boar Pot Stickers, Lingonberry Braised Beef Short Ribs on Truffled Polenta, and Warm Dark Chocolate Cake with Honey/Green Tea Ice Cream.