News from the kitchen

From Farmer’s Market to Table

We love seasonal ingredients and even when we’re not working, we’ll go explore farmer’s markets for recipe inspiration. Naturally, when we were asked to do a demonstration at the FRESHFARM Market in Penn Quarter, we didn’t hesitate before jumping on the opportunity.

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Chef Curtis prepares samples of a delicious Market Salad with Apricots and Pickled Rhubarb

With the flick of a wisp and a whoosh of a knife, our chef prepared a light and savory salad using in-season ingredients you can pick up for yourself this weekend. If you missed the demonstration, have no fear because we the recipes are posted below for you to enjoy and try out from the comforts of your own home! Now let’s get cooking!Recipes

Here are some more snaps from our Chef at Market demo:

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