Peachtree Road Farmers Market | Chef Demo Recipes

Peachtree Road Farmers Market
Every Saturday from April 14 to December 15
April through September: 8:30am to 12:00pm | October through December: 9:00am to 12:00pm
Cathedral of St. Philip - 2744 Peachtree Road, NW - Atlanta, Georgia 30305

Chef Demo Recipes

Join us every Saturday at 10am for a chef demo! View our calendar of events.

Chef demo videos are now available on our videos page so you can catch up on the demos you've missed.

Fall 2011

• Cauliflower Panna Cotta with Broccoli Soup - Anne Quatrano of Bacchanalia (video)
• Couscous with Asian Greens - Peter Dale of The National Restaurant (video)
• Thanksgiving sausage roulade - Ryan Smith of Empire State South (video)
• Fall greens three ways (Kohlrabi and Turnip Slaw, Kohlrabi and Yukon Potato Gratin, and Macerated Broccoli Greens with Speck) - Jason Paolini of Restaurant Eugene (video)
• Alternative sides for Thanksgiving (Almost All White Roasted Root Vegetables, Savory Sweet Potatoes, and Raw Greens Salad With Vidalia Onion Chutney Bacon Vinaigrette) - Lisa Rochon (video)
• Alsatian-Style Warm Sunchoke Salad - EJ Hodgkinson of Woodfire Grill (video)
• 2011 Market Mash Up
• Radishes Three Ways - Steven Satterfield of Miller Union (video)
• Butternut Squash Three Ways - Lance Grummere of The Shed at Glenwood (video)

Summer 2011

• Indian-Spiced Delicata Squash - Kevin Gillespie of Woodfire Grill (video)
• Late Summer Squash Salad - Todd Ginsberg of Bocado (video)
• Okra Cornbread Fritters with Sweet & Sour Peppers - Zeb Stevenson of Livingston Restaurant (video)
• Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions - Jenn Robbins of Avalon Catering (video)
• Whole Wheat Pasta & Pasta Sauce with "Hidden Veggies" - Youth chef Katie Bazzel (video)
• Homemade Chicken Broth & Summer Tomato Sandwich Snacks - Chris Hall of Local Three (video)
• Summer Garden Pasta - Chris Hall of Local Three (video)
• Fig, Heirloom Melon and Speck Salad - Justin Burdett of Miller Union (video)
• Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes - Justin Burdett of Miller Union (video)
• Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt - Justin Burdett of Miller Union (video)
• Pepper Hot Sauce - Justin Burdett of Miller Union (video)
• Watermelon Fresca Cocktail - Tim Faulkner of H&F Bottle Shop (video)
• Summer squash salad sliders - Jon Wolf Of The Terrace on Peachtree at The Ellis Hotel (video)
• Farm stand heirloom tomato salad, spicy arugula bacon, blue cheese vinaigrette - Ford Fry of JCT Kitchen (video)
• Baby Tomato and Cucumber Salad with Cucumber Vinaigrette - Drew Belline of No. 246 (video)
• Kerala Vegetable Stew - Asha Gomez of Spice Route Supper Club (video)
• Grandmother Catherine’s Potato Salad - Chef Gerry Klaskala of Aria (video)
• Gagootz (Silician soul food) - Chef Gerry Klaskala of Aria (video)
• Gerry's Quick Pickles - Chef Gerry Klaskala of Aria (video)

Spring 2011

• Beans with Pecans, Lemon, and Parsley - Chef Sheri Castle (video)
• Calabazitas con ancho y limon (Squash with Anchovies & Lemon) - Chef Hector Santiago of Pura Vida, Burro Pollo, and Super Pan (video)
• Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad - Chef Hugh Acheson, Empire State South, Five & Ten, the National, Gosford Wine (video)
• Pickles at Home: Pickled Beets, Chow Chow, Pickled Green Tomatoes, Bread and Butter Pickles - Chef Linton Hopkins, Restaurant Eugene (video)
• Traditional Limoncello with Berries & The Bramble - Mixologist Lara Creasy, JCT Kitchen (video)
• Raw Georgia Pecan Pate with Local Seasonal Crudités - David Sweeney (video)
• Spring Radish New Potato Chopped Salad - Chef Scott Serpas, Serpas True Food (video)
• Shrimp & Grits topped with Spring Pea Shoots and Herbs - Chef Linton Hopkins, Restaurant Eugene (video)
• Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers - Chef Jay Swift, 4th & Swift (video)
• Swiss Chard, Pilaf & Feta Bruchetta - Chef Sheri Davis, Sheri Davis Catering (video)
• Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette - Chef Ron Eyester, Rosebud Restaurant & The Family Dog (video)

Fall 2010

• Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab - Chef David Sweeney, Restaurant Eugene
• Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette - Chef Sheri Davis, Resident Chef of Whole Foods Buckhead
• Collard Greens with Peppers and Ham - Chef Eddie Hernandez, Taqueria del Sol
• Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes - Chef Virginia Willis
• Warm Chicory Salad with Andouille Vinaigrette - Chef Stephen Herman, Haven
• Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton - Chef Thomas McKeown
• Market Mash-Up - Eight recipes created by our farmers and vendors collaborating together
• Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews - Chef David Jeffries
• Fall Harvest Savory Tart - Chef David Jeffries
• Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli - Chef Hector Santiago, Pura Vida
• Braised Kale with Guanciale, Salami, Turnips and Peppers - Chef Adam Evans, Craftbar
• Pork Sausage & Greens - Chef Scott Serpas, Serpas True Food
• Fall Super Power Green Topped with Greek Yogurt - Chef Jenny Levison, Souper Jenny

Summer 2010

• Pasta with Tromboncino Squash, Garlic, Herbs and Cheese - Chef Steven Hartman, Le Vigne at Montaluce Winery
• Pimiento Cheese with Spicy Pepper Jelly - Chef Linton Hopkins, Restaurant Eugene
• Sicilian-style Eggplant Caponata - Chef Jeffery Gardner, South City Kitchen
• Buttermilk Ricotta Cheese - Chef Jeffery Gardner, South City Kitchen
• Green Beans with Sautéed Onions, Bacon and Basil - Chef Hendricks
• Skillet Roasted Okra with Eastern Spices and Lime - Chef Gerry Klaskala, Aria
• Roasted and Marinated Sweet Red Peppers - Chef Gerry Klaskala, Aria
• House Smoked Goat Cheese with Local heirloom tomatoes, rustic toast - Chef Ford Fry, JCT Kitchen
• Lara’s Famous Bloody Mary Mix with Pickled Okra - Lara Creasy, JCT Kitchen
• Eggplant and Tomato Bruschetta - Chef Keira Moritz, Pacci
• Pickled Okra - Chef Steven Satterfield, Miller Union
• Sauteed Okra - Chef Steven Satterfield, Miller Union
• Fried Okra - Chef Steven Satterfield, Miller Union
• Tomato, Melon, Cucumber, and Herb Summer Salad - Chef Kevin Gillespie, Woodfire Grill
• Pickled Peppers - Chef Jay Swift, 4th & Swift
• White Gazpacho - Chef Jay Swift, 4th & Swift
• Honey Lavender Lemonade - Chef Robert Gerstenecker, Park 75
• Honey-Goat Ranch Dressing/Dip and Honey Carrot Ginger Dressing - Chef Robert Gerstenecker, Park 75
• Honey Blueberry Muffins - Chef Robert Gerstenecker, Park 75
• Sugar to Honey Recipe Conversion Rules - David Jeffries
• Zucchini with Garlic and Mint - Chef Steven Satterfield, Miller Union
• Puree of Summer Squash Soup - Chef Steven Satterfield, Miller Union
• Patty Pan Squash with Fresh Dill and Vidalias - Chef Steven Satterfield, Miller Union
• Summer Peas and Beans Salad - Chef Lisa Rochon

Spring 2010

• Arugula and Fennel Salad w/ Fig Preserve Vinaigrette - Chef Lisa Rochon
• Honey Yogurt Sorbet - Chef Shaun Doty, Shaun's Restaurant
• Strawberry Soup - Chef Shaun Doty, Shaun's Restaurant
• Deviled Eggs - Chef Linton Hopkins, Restaurant Eugene
• Brown Butter Creamed Baby Greens - Chef Linton Hopkins, Restaurant Eugene
• Spring Salad with Buttermilk Dressing- Chef Todd Ginsberg, Bocado
• Shrimp Scampi Flat Bread- Chef Todd Richards, Rolling Bones
• Beet Salad with Caramel Yogurt, Olive Oil and Baby Greens - Chef Todd Richards, Rolling Bones
• Stone Soup - E. Rivers Culinary Club

2009

• Pickled Shrimp - Chef Linton Hopkins, Restaurant Eugene
• Southern Soup- Chef Lisa Rochon, Lisa Rochon Ltd. Event Planning and Catering

Every Saturday from April 14 to December 15
April through September: 8:30am to 12:00pm | October through December: 9:00am to 12:00pm
Cathedral of St. Philip - 2744 Peachtree Road, NW - Atlanta, Georgia 30305
404.365.1078 |