DFM Presents: The Second Annual Winter Market Chef Challenge
This Saturday, Nov. 3rd, marks the first day of The Davidson Farmers Market’s Winter Market. To celebrate this new time of year, the bounties that come with the changing seasons, the local vendors that bring their fresh goods to Market, and the local chefs that embrace homegrown ingredients and support local farmers, the Market is hosting the Second Annual Winter Market Chef Challenge.
Five area chefs will prepare dishes on-site using four mystery Market items that will be unveiled when they arrive. Chefs will be allowed 10 minutes to shop for a bonus Market item before they begin cooking. They will have 45 minutes to prepare their dish and present for judging. Market shoppers will determine the winner by majority vote. This event is free and begins at 9:15 a.m. You may taste and vote from 10:15-10:45 a.m. Come out this Saturday for a farm fresh event that promises to be locally delicious!
“We have a great group of local-minded chefs this year,” says Market Manager Courtney Spear. “Last year was a big hit with both the customers and vendors. It’s neat to see our customers experiencing new dishes and their excitement interacting with the chefs. The vendors love to smell and taste their goods being prepared at the Market.”
Meet our Chef Challenge Chefs:
Chef Anthony Ascanio, Flatiron Kitchen & Taphouse – Chef Anthony attended CPCC’s Culinary Arts Program. He’s been cooking in the Lake Norman area since 2005. Focusing on simple, properly executed dishes, Anthony enjoys cooking fall and winter dishes and believes heavier dishes and intense cooking techniques can lend to deeper and richer flavors.
Chef Chris Coleman, The Market Kitchen – The Market Kitchen is a moveable, “pop-up” feast that focuses on utilizing locally sourced, sustainable ingredients for modern tasting-style dinners and events. Born from the mind of Chef Chris, this portable dining experience moves from place to place. Guests are introduced to dining locations they may have never visited before, or never considered part of the fabric that makes up this area’s rich and diverse social scene. By using only local ingredients, Chris hopes TMK will shed some light on our agrarian past, as well as our small-farms future.
Chef Alyssa Gorelick – a Charlotte Native, Chef Alyssa has been cooking professionally for 10 years. Her passion is creating healthy foods that not only taste delicious, but make you feel good! Alyssa uses wholesome, local ingredients and specializes in vegetarian and vegan cuisine. In June 2012 she was featured in Food & Wine magazine.
Chef Nicolas Daniels, The Wooden Vine Wine Bar & Bistro’s – a Johnson and Wales graduate, Chef Nicolas trained in tasting kitchens in Spain and Chile. He learned about wine, food and pairings, which is a big part of his cooking style. His modern cooking techniques are fused with his traditional French techniques. Overseas his main produce came from farmer’s markets, so he has a high respect for local farmers and their products.
Chef Joe Kindred, Roosters Kitchen – After graduating from Johnson and Wales, Chef Joe decided to do his internship at Nobles Restaurant in Charlotte where he was introduced to now mentor Chef Jim Noble. He then moved on to Tru, Chef Rick Tramonto’s Michelin star restaurant in downtown Chicago; from there he moved on to Blue, French Chef Martial Noguier; and The Pump Room, with Chef Tramonto; then James Beard’s Delfina, where he developed a strong passion for rustic, farm-to-table, Italian inspired food and wine. Chef Joe is now the executive chef and managing partner for Roosters Uptown.
Schedule of Events
8:30 a.m. Chefs arrive to set-up and prep their stations.
9:15 a.m. Chefs receive their mystery baskets. Chefs may begin prepping (wash, cut and peel only).
9:30 a.m. Bonus shopping and cooking begins.
10:15 a.m. Market-goers sample and vote.
10:45 a.m. Voting ends.
11 a.m. Winning Chef announced.
The winning chef will receive a community Market basket and bragging rights for one year!