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Falls Church gets a Market Chef series


Chef Kate Jansen (with black headband), Deborah Rubin and Maeve Curtin get to work on 500 samples of risotto at the Falls Church Farmers Market earlier this month. (Kathleen Nixon)

The front parking lot of Falls Church City Hall is small, but the farmers market that fills it every Saturday morning seems to improve year after year. One of the newest additions: a Market Chef series, in which area chefs give cooking demonstrations using ingredients from the vendors.

The next installment is tomorrow. Between 9 and 11, a chef from Liberty Tavern in Clarendon will be cooking under a white canopy at the north end of the parking lot and letting marketgoers sample the results. On the menu: buffalo brisket from Cibola Farms with watermelon radish relish (radishes from Tree & Leaf Farm), drizzled with honey from Howie's Honey and served over grilled Country White bread from Atwater's.

Four weeks ago, pastry chef Kate Jansen from Willow Restaurant was on hand. She and two helpers cooked and gave out 500 samples of wheatberry, barley and butternut squash risotto. I have no scientific proof of this, but word is that Moutoux Orchard's wheatberry sales got a big boost that day.

Still to come in the series: Bernard Henry of Open Kitchen, on Nov. 21, and a return appearance from Willow on Dec. 5.

-- Jane Touzalin

By Jane Touzalin  |  October 30, 2009; 12:03 PM ET
Categories:  To Market, To Market  | Tags: Jane Touzalin, farmers markets  
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