This week at
Chef Demos are sponsored by
Whole Foods Market
If you ever
joined Chef Thomas McKeown on one of his farmers market tours at PRFM, you know
just how passionate he is about local foods. You also know that he’s a pretty
smart, fun, and talented guy. What can we say? He makes an impressive
impression. You’ll want to stop by the demo tent and check out how this European
born and trained chef creates delicious dishes out of the sustainable
ingredients indigenous to the South. Chef McKeown highlights local and organic
as the executive chef at Grand Hyatt Atlanta’s Cassis restaurant and oversees all
of the hotel’s weddings, social gatherings, and corporate shindigs. He’s also a
member of Hyatt’s Sustainable and Responsible eating team—yes, that is a thing,
and yes, it is very cool. What else is cool, you might ask? Local goat cheese
mousse, Georgia organic heirloom tomato jam, and crisp crostini with olive oil.
See how it’s made and try a tasty sample this Saturday! P.S. Chef demo recipes can be found here, updated
after each PRFM demo.
Canning with Martha!
Tomatoes and Peaches
8:30 a.m. to 12:00 p.m.
year at PRFM, join us for a series of seasonal canning demos with expert Martha
McMillin. Up this week, learn how to can tomatoes and peach preserves. Who says
you can’t enjoy the season’s juicy, yummy produce later in the year? Well,
nobody’s going to say it after this demo! Martha has received her certificate
from the FDA’s Better Process Control School at UGA’s College of Agricultural
and Environmental Sciences—so if you’ve been nervous about canning, stop by
Martha’s tent and learn all the tips and tricks that will put you at ease and
impress your friends!
- Jennifer Maley