Cooking at the Market: April 2017 – Aug 2017

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Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make great meals, and a great difference! See the posts for September 2016 – March 2017 here…. continue reading

Kathryn and Warren’s Wedding

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We did the appetizers for this fantastic party! Caprese Skewer |  Basil, Tomato, Marinated Mozzarella | Parmesan Shortbread Beef Carpaccio Crostini |  Fried Caper |  Dry Jack Brie quesadilla | Pickled Jalapeno | Raspberry Chipotle Sauce | Heart Garnish The heart is a umeboshi-pickled watermelon radish. Congrats to both of you!

Cooking at the Market 2016-2017

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We’ve started a NEW program at the Portola Valley Farmers Market! The Portola Valley Farmers’ Market now offers live cooking demos onsite. Cooking at the Market inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we can make… continue reading

Breakfast Wellness Faire with Cost Plus World Market

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“A huge THANK YOU for making Cost Plus’ Healthy Heart, Happy You Event so interesting, informative and savor-ishly aromatic yesterday! Your presence played important role in making the event a success! We heard lots of positive comments from employees who enjoyed your charisma and kitchen tips. We look forward to working with you again in… continue reading

Happy Birthday Jerry!

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Preparing the entree – Grilled Flank Steak Time for Appy Hour! Appetizers were Mango Mint and Crab Spring roll with Grilled Pineapple Salsa And Candy-Coated Brie The entree was Grilled Flank Steak Pinwheels with Prosciutto, Provolone and Basil Dessert – cheesecake from Prolific Oven, Palo Alto Make a wish! Wishing you many, many more.