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Dishing it local at the market

Posted on September 6, 2007 by Staff

By Taylor Sisk
Staff Writer

As if you needed further proof, witness firsthand this Saturday.

But of course you already knew. You knew that an absolutely essential ingredient in the very finest dishes from all our favorite chefs is that locally grown goodness – such as is found nowhere in greater abundance than at the Carrboro Farmers’ Market. Come, then, for the food, this Saturday morning, September 8, to the sixth-annual Chefs Who Shop the Carrboro Farmers’ Market event. Six chefs who regularly stock their kitchens with all the market has to offer will be on hand creating Southern fare-inspired dishes using ingredients presently available from market vendors.

Participating chefs are Kevin Callaghan of ACME, Jonathan Childres and Damon Lapas of Barbecue Joint, Charlie Deal of Jujube, Bret Jennings of Elaine’s on Franklin, Andrea Reusing of Lantern Restaurant and Amy Tornquist of Watt’s Grocery.

The Chefs Who Shop event will be held in loose conjunction with Camp Carolina: Preserving the Taste of Place, a weekend-long homage to locally grown food sponsored by the Southern Foodways Alliance, which, among a great deal more, will include a Saturday morning tour of the Carrboro Farmers’ Market, a talk by Ben Barker of Magnolia Grill and music and stories from Bland Simpson (for more information, visit www.southernfoodways.com/camp_carolina.shtml). The Southern Foodways Alliance is based at the University of Mississippi’s Center for the Study of Southern Culture and has been cited by Atlantic Monthly magazine as “this country’s most intellectually engaged food society.”

The fine local fare will be dished out at the Farmers’ Market from 9:00 a.m. till it runs out.

The chefs also will be offering some of their recipes.

“Many of the farmers at the Carrboro market regularly supply produce to the chefs who participate in our event,” said Kelly Clark, special-event coordinator for the Carrboro Farmers’ Market, “and I always get a kick out of watching a chef shop at the market. It makes me want to buy what they are buying. Now, if I could only cook like them.”

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