Peachtree Road Farmers Market
Every Saturday from April 5 to December 13
April through September: 8:30am to 12:00pm | October through December: 9:00am to 12:00pm
Cathedral of St. Philip - 2744 Peachtree Road, NW - Atlanta, Georgia 30305


Chef Demo Recipes

Join us every Saturday at 10am for a chef demo! View our calendar of events.

Chef demo videos are now available on our videos page so you can catch up on the demos you've missed.

Jump to a recipe archive: 2014 | 2013 | 2012 | 2011 | 2010 | 2009

Fall 2014

Kale Fritters with Yogurt Chili Dipping Sauce - Adam Waller of Bocado (video)
Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham - EJ Hodgkinson of JCT Kitchen & Bar (video)
Fall Squash & Pepper Soup and Asian Green Salad with Persimmon, Purple Radish, and a Ginger Vinaigrette - Steven Satterfield of Miller Union
Grilled Marinated Lamb & Red Pepper Salad - Angus Brown of Octopus Bar & Lusca (video)
Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette - Jon Beatty of Ecco (video)

Summer 2014

Mediterranean Okra & Muscadine Pickled Okra - Dave Larkworthy of 5 Seasons Brewing - Westside (video)
Fried Brown Rice with Asian Greens - Hilary White of The Hil
Creamed Butternut Squash with Sweet Peppers - Asha Gomez of The Spice Table and Spice Road Chicken (video)
Roasted Spaghetti Squash, Tomato Chutney, and Goat Cheese Crostini and Spaghetti Squash Fritters - Thomas McKeown of the Grand Hyatt Buckhead (video)
Okra & Eggplant Stir Fry - Seth Freedman of Forage and Flame (video)
Roasted Summer Squash Panzanella Salad with Sungold Tomatoes and Fresh Herbs - Jimmy Ellis of Atlanta Sheraton Hotel (video)
Grilled Cheese Sandwich with Marinated Tomatoes - Suzanne Vizethann of Buttermilk Kitchen (video)
Fresh Corn Soup & Heirloom Tomato Salad - Todd Richards of The Shed at Glenwood in Glenwood Park & The Pig in The Pearl at Atlantic Station (video)
Tasso with Drunken Tomatoes, Zucchini, Sun Gold tomatoes, Squash Blossoms & Arugula - Brent Banda of La Tavola
Tomato and Onion Tarte with Many Fold Brebis - EJ Hodgkinson of JCT Kitchen (video)
Summer Bread Salad - Craig Richards of St. Cecilia
Cucumber & Tomato Salad with Pickled Onions & Yogurt-Feta Dressing - Jenn Robbins of Avalon Catering (video)
Grilled Summer Squash Salad - Peter Dale of The National (video)
"Sea Dog" Cocktail - Paul Calvert of Paper Plane (video)

Spring 2014

Fresh Fruit Clafoutis - Pastry Chef Aaron Russell of Restaurant Eugene (video)
Pork Sausage with Cabbages, Spring Garlics, and Coffee Vinaigrette - Chef Jarrett Stieber of Eat Me Speak Me (video)
Spring Broccoli Salad with a Spicy Vinaigrette - Chef David Gross of Cook Hall (video)
Braised Heritage Pork with Grits and Kale Pesto - Chef Zeb Stevenson of Parish (video)
Creamed Mushrooms and Polenta with Komatsuma - Chef Nick Leahy of Saltyard
Local Strawberry "Soup & Salad - Chef Chris Hall of Local Three
Spring Vegetable and Carolina Gold Rice Dolma - Chef Woody Back of Table & Main
Guajillo & Sauteed Mushroom Lettuce Wraps - Chef Adrian Villarreal of The Spence
Spring Salad with Beer Mustard Vinaigrette - Chef Terry Koval of Wrecking Bar Brewpub
Kale Salad with Hakurei Turnips, Silver Oyster Mushrooms & Spring Onions - Chef Jeb Aldrich of 4th & Swift (video)

Fall 2013

Sweet Potato Puree with Toasted Meringue - Anne Quatrano of Star Provisions
Modern Warm Broccoli Salad and Spiced Candied Pecan - Woody Back of Table & Main
Sunchoke Soup with Persimmon - Jason Paolini of Restaurant Eugene
Salad of Roasted Fall Vegetables with Chevre & Roasted Garlic Bread Vinaigrette - Ryan Smith & Ryan Hidinger of Staplehouse
Autumn Vegetable Potage - Virginia Willis
Kimcheese - Sheri Castle
Greens with Bacon Butter and Pickled Okra and Ham Wheels - Rebecca Lang
Kale and Apple Salad - Seth Freedman of Forage & Flame
Fried Pepper Toast - Nick Melvin of Venkman’s Restaurant
Warm Squash Salad with Goat Feta, Apples, and Peppers - Kevin Gillespie of Gunshow
Pickled Mushroom on Toast with Chevre - Emily Hansford of Miller Union
Eggplant & Almond Baba Ganoush and Perfectly Blanched Green Beans with Roasted Peppers - Steven Satterfield of Miller Union
Muscadine and Pecan Frangipane Tart - Lesley Cavendar of Avalon Catering
Stocking Up for Winter
Candied Beet Caramel & Almond Hakurei Turnips - Dave Larkworthy of Five Seasons Brewery Westside

Summer 2013

African Squash Stew with Sweet Potato Greens & Pesto - Jenn Robbins of Avalon Catering (video)
Kids Healthy Eating Day Recipes - Thomas Mckeown of The Grand Hyatt Buckhead (video)
Infused Summer Mekon with Almond Butter and Whipped Cream Cheese - Pastry Chef Aaron Russell of Restaurant Eugene (video)
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce - Peter Dale at The National, Athens, GA (video)
Fridge Pickles - Hilary White of The Hil Restaurant at Serenbe
Shrimp Chowder - Todd Richards of The Shed at Glenwood (video)
Tomato & Cucumber Tartine - Ford Fry of Rocket Farm Restaurants (video)
Preserved Chanterelles with Slow Roasted Tomatoes & Brebis on Toast - Drew Belline of No. 246 (video)
Canning with Martha: Old Fashioned Blackberry Jam (with lemon verbena infusion)
Farm Egg Summer Omelet with Chevre and fresh herbs with summer squash ribbon salad - Suzanne Vizethann of Buttermilk Kitchen (video)
Ricotta Gnocchi with Chanterelle Mushrooms, Sun Gold Tomatoes and Garlic Blossoms - Brent Banda of La Tavola Restaurant <(video)
Cucumber, Peach and Radish Salad with Herb Dressing - EJ Hodgkinson of JCT Kitchen (video)
Canning with Martha: Peach Preserves (with chocolate mint infusion)
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam - Jeb Aldrich of 4th & Swift (video)

Spring 2013

Grilled Napa Cabbage Salad with Spotted Trotter Bacon, Summer Squash, Kale and Smoked Onion & Yogurt Dressing - Ron Eyester of Rosebud
Peach "Cider" - Mixologist Kevin Ryan of Local Three (video)
Fennel & Kohlrabi Salad and Caramelized Fennel Soup - Adam Waller of Bocado (video)
Grilled Bamboo, Carolina Rice Salad, and Spring Onion Dressing - Zeb Stevenson of Livingston & Proof and Provisions (video)
Canning with Martha: Canning 101
Canning with Martha: Pickled Carrots
Salad after a Wonky Weather Spring - Chris Hall of Local Three <(video)
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing - Craig Richards of Ecco (video)
Braised Beet on Toast with Cream Cheese & Garlic Scapes - Adrian Villarreal of The Spence (video)
Contemporary Colcannon - Thomas McKeown of The Grand Hyatt (video)
Kale and Fennel Slaw with Pickled Green Garlic - Terry Koval of Wrecking Bar Brew Pub (video)
Carrot Tartare, Carrot Top Pistou and Crisp Shallots - Linton Hopkins of Restaurant Eugene (video)

Fall 2012

Gambas Al Ajillo over Greens - Peter Dale of The National in Athens, GA
Savory corn hand pies - Anne Quatrano of Bacchanalia
Kale and Green Tomato Tabbouleh - Joe Truex of Watershed
Bagna Cauda with radishes, kohlabi, and bread for dipping - Adam Waller of Bocado (video)
Root Vegetable Soup - Kevin Gillespie
Stuffed Eggplant with Persimmon Chutney - Chef Asha Gomez of Cardamom Hill
Market Mash Up 2012 - Judge’s Choice Winner
Market Mash Up 2012 - People’s Choice Winner
Ratatouille - Chef Lance Gummere of Bantam & Biddy
Creamy Baby Turnip Soup with Smoked Trout Butter - Chef and author, Sheri Castle of The New Southern Garden Cookbook
Canning with Martha: Pickled Okra
The Shed's Sweet Potato Hash - Todd Richards of The Shed at Glenwood (video)
Braised Local Asian Greens, Local Broccoli Rabe with Sauteed Chiles and Toasted Garlic, and Creamed Malabar Spinach - Drew Belline of No. 246 (video)

Summer 2012

Muscadine Chutney - Steven Satterfield of Miller Union
Chanterelles & Sweet Potato Greens on Toast - Hugh Acheson of Five & 10 and author of A New Turn in the South
Tomato Braised Okra - Whitney Otwaka of Farm 255 (video)
Canning with Martha: Canning 101
Canning with Martha: Spiced Grapes
Green Beans with Homemade Mayo - Jason Paolini of Restaurant Eugene (video)
Spiced Okra & Potato Stir Fry - Scott Blackerby of The Terrace at The Ellis Hotel (video)
Savory Eggplant and Sausage Pie with Toasted Millet Crust - David Sweeney of Cakes & Ale Bakery
Goat's Milk Feta & Roasted Chile Spread, Charred Eggplant Salsa, and Goat's Milk Rosemary Cheddar Crackers - Jenn Robbins of Avalon Catering (video)
Fresh Corn and Tomatoes - Rebecca Lang, author of Quick-Fix Southern (video)
Summer cocktails - H&F Bottle Shop
Georgia Tomato Sandwiches - Ford Fry of JCT Kitchen and Attack of the Killer Tomato Fest Founder
Local Goat Cheese Mousse, Heirloom Tomato Jam, Crisp Crostini with Olive Oil - Thomas McKeown of Grand Hyatt Atlanta
Tomato melon gazpacho - Jeb Aldrich of 4th & Swift
Quick refrigerator pickles (blackberries, carrots, cucumbers, and cherry tomatoes) - Jared Lee Pyles of HD1
Market-inspired sweet onion risotto with arugula chimmichurri - Ron Eyester of Rosebud & The Family Dog

Spring 2012

Thai Chicken Salad - Zeb Stevenson of the Livingston & Proof and Provision
Peach cocktails (246 Bellini, Peaches and Herb Sidecar, Peach Brandy, and Fish House Punch) - Lara Creasy, Beverage Director for JCT Kitchen, The Optimist, and No. 246 (video)
Pickled Spring Onions, Spring Onion Jam, Sweet Onion Cream Puree, and Summer Squash Slaw - Justin Burdett of Miller Union (video)
Orange Organic Pork & Peach Stir Fry with Seasonal Vegetables - Dave Larkworthy of 5 Seasons Brewery (video)
Canning with Martha: Blueberry Jam
Canning with Martha: Spicy Pickled Carrots
Wilted Swiss Chard with Toasted Coconut and Pecans - Megan McCarthy of Healthy Eating 101 (video)
Spring Salad with Boiled Dressing - Ryan Smith of Empire State South (video)
The Salad - Linton Hopkins of Restaurant Eugene
Buttermilk-Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons - EJ Hodgkinson of Woodfire Grill (video)
Spring carrot and ginger soup - Chris Hall of Local Three (video)
Spring carrot salad - Chris Hall of Local Three (video)

Fall 2011

Cauliflower Panna Cotta with Broccoli Soup - Anne Quatrano of Bacchanalia (video)
Couscous with Asian Greens - Peter Dale of The National Restaurant (video)
Thanksgiving sausage roulade - Ryan Smith of Empire State South (video)
Fall greens three ways (Kohlrabi and Turnip Slaw, Kohlrabi and Yukon Potato Gratin, and Macerated Broccoli Greens with Speck) - Jason Paolini of Restaurant Eugene (video)
Alternative sides for Thanksgiving (Almost All White Roasted Root Vegetables, Savory Sweet Potatoes, and Raw Greens Salad With Vidalia Onion Chutney Bacon Vinaigrette) - Lisa Rochon (video)
Alsatian-Style Warm Sunchoke Salad - EJ Hodgkinson of Woodfire Grill (video)
2011 Market Mash Up
Radishes Three Ways - Steven Satterfield of Miller Union (video)
Butternut Squash Three Ways - Lance Grummere of The Shed at Glenwood (video)

Summer 2011

Indian-Spiced Delicata Squash - Kevin Gillespie of Woodfire Grill (video)
Late Summer Squash Salad - Todd Ginsberg of Bocado (video)
Okra Cornbread Fritters with Sweet & Sour Peppers - Zeb Stevenson of Livingston Restaurant (video)
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions - Jenn Robbins of Avalon Catering (video)
Whole Wheat Pasta & Pasta Sauce with "Hidden Veggies" - Youth chef Katie Bazzel (video)
Homemade Chicken Broth & Summer Tomato Sandwich Snacks - Chris Hall of Local Three (video)
Summer Garden Pasta - Chris Hall of Local Three (video)
Fig, Heirloom Melon and Speck Salad - Justin Burdett of Miller Union (video)
Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes - Justin Burdett of Miller Union (video)
Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt - Justin Burdett of Miller Union (video)
Pepper Hot Sauce - Justin Burdett of Miller Union (video)
Watermelon Fresca Cocktail - Tim Faulkner of H&F Bottle Shop (video)
Summer squash salad sliders - Jon Wolf Of The Terrace on Peachtree at The Ellis Hotel (video)
Farm stand heirloom tomato salad, spicy arugula bacon, blue cheese vinaigrette - Ford Fry of JCT Kitchen (video)
Baby Tomato and Cucumber Salad with Cucumber Vinaigrette - Drew Belline of No. 246 (video)
Kerala Vegetable Stew - Asha Gomez of Spice Route Supper Club (video)
Grandmother Catherine’s Potato Salad - Chef Gerry Klaskala of Aria (video)
Gagootz (Silician soul food) - Chef Gerry Klaskala of Aria (video)
Gerry's Quick Pickles - Chef Gerry Klaskala of Aria (video)

Spring 2011

Beans with Pecans, Lemon, and Parsley - Chef Sheri Castle (video)
Calabazitas con ancho y limon (Squash with Anchovies & Lemon) - Chef Hector Santiago of Pura Vida, Burro Pollo, and Super Pan (video)
Poached Salmon Salad Over Fresh Komatsuma, Radish, Fennel Salad - Chef Hugh Acheson, Empire State South, Five & Ten, the National, Gosford Wine (video)
Pickles at Home: Pickled Beets, Chow Chow, Pickled Green Tomatoes, Bread and Butter Pickles - Chef Linton Hopkins, Restaurant Eugene (video)
Traditional Limoncello with Berries & The Bramble - Mixologist Lara Creasy, JCT Kitchen (video)
Raw Georgia Pecan Pate with Local Seasonal Crudités - David Sweeney (video)
Spring Radish New Potato Chopped Salad - Chef Scott Serpas, Serpas True Food (video)
Shrimp & Grits topped with Spring Pea Shoots and Herbs - Chef Linton Hopkins, Restaurant Eugene (video)
Salad of Spring Greens, Peas, Radishes Served with Warm Bacon Dressing and topped with Edible Flowers - Chef Jay Swift, 4th & Swift (video)
Swiss Chard, Pilaf & Feta Bruchetta - Chef Sheri Davis, Sheri Davis Catering (video)
Butter Crunch & French Crisp Lettuce Salad topped with Pepperdurr Cheese and a Tasso Ham & Pecan Vinaigrette - Chef Ron Eyester, Rosebud Restaurant & The Family Dog (video)

Fall 2010

Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab - Chef David Sweeney, Restaurant Eugene
Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette - Chef Sheri Davis, Resident Chef of Whole Foods Buckhead
Collard Greens with Peppers and Ham - Chef Eddie Hernandez, Taqueria del Sol
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes - Chef Virginia Willis
Warm Chicory Salad with Andouille Vinaigrette - Chef Stephen Herman, Haven
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton - Chef Thomas McKeown
Market Mash-Up - Eight recipes created by our farmers and vendors collaborating together
Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews - Chef David Jeffries
Fall Harvest Savory Tart - Chef David Jeffries
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli - Chef Hector Santiago, Pura Vida
Braised Kale with Guanciale, Salami, Turnips and Peppers - Chef Adam Evans, Craftbar
Pork Sausage & Greens - Chef Scott Serpas, Serpas True Food
Fall Super Power Green Topped with Greek Yogurt - Chef Jenny Levison, Souper Jenny

Summer 2010

Pasta with Tromboncino Squash, Garlic, Herbs and Cheese - Chef Steven Hartman, Le Vigne at Montaluce Winery
Pimiento Cheese with Spicy Pepper Jelly - Chef Linton Hopkins, Restaurant Eugene
Sicilian-style Eggplant Caponata - Chef Jeffery Gardner, South City Kitchen
Buttermilk Ricotta Cheese - Chef Jeffery Gardner, South City Kitchen
Green Beans with Sautéed Onions, Bacon and Basil - Chef Hendricks
Skillet Roasted Okra with Eastern Spices and Lime - Chef Gerry Klaskala, Aria
Roasted and Marinated Sweet Red Peppers - Chef Gerry Klaskala, Aria
House Smoked Goat Cheese with Local heirloom tomatoes, rustic toast - Chef Ford Fry, JCT Kitchen
Lara’s Famous Bloody Mary Mix with Pickled Okra - Lara Creasy, JCT Kitchen
Eggplant and Tomato Bruschetta - Chef Keira Moritz, Pacci
Pickled Okra - Chef Steven Satterfield, Miller Union
Sauteed Okra - Chef Steven Satterfield, Miller Union
Fried Okra - Chef Steven Satterfield, Miller Union
Tomato, Melon, Cucumber, and Herb Summer Salad - Chef Kevin Gillespie, Woodfire Grill
Pickled Peppers - Chef Jay Swift, 4th & Swift
White Gazpacho - Chef Jay Swift, 4th & Swift
Honey Lavender Lemonade - Chef Robert Gerstenecker, Park 75
Honey-Goat Ranch Dressing/Dip and Honey Carrot Ginger Dressing - Chef Robert Gerstenecker, Park 75
Honey Blueberry Muffins - Chef Robert Gerstenecker, Park 75
Sugar to Honey Recipe Conversion Rules - David Jeffries
Zucchini with Garlic and Mint - Chef Steven Satterfield, Miller Union
Puree of Summer Squash Soup - Chef Steven Satterfield, Miller Union
Patty Pan Squash with Fresh Dill and Vidalias - Chef Steven Satterfield, Miller Union
Summer Peas and Beans Salad - Chef Lisa Rochon

Spring 2010

Arugula and Fennel Salad w/ Fig Preserve Vinaigrette - Chef Lisa Rochon
Honey Yogurt Sorbet - Chef Shaun Doty, Shaun's Restaurant
Strawberry Soup - Chef Shaun Doty, Shaun's Restaurant
Deviled Eggs - Chef Linton Hopkins, Restaurant Eugene
Brown Butter Creamed Baby Greens - Chef Linton Hopkins, Restaurant Eugene
Spring Salad with Buttermilk Dressing- Chef Todd Ginsberg, Bocado
Shrimp Scampi Flat Bread- Chef Todd Richards, Rolling Bones
Beet Salad with Caramel Yogurt, Olive Oil and Baby Greens - Chef Todd Richards, Rolling Bones
Stone Soup - E. Rivers Culinary Club

2009

Pickled Shrimp - Chef Linton Hopkins, Restaurant Eugene
Southern Soup - Chef Lisa Rochon, Lisa Rochon Ltd. Event Planning and Catering



Every Saturday from April 5 to December 13
April through September: 8:30am to 12:00pm | October through December: 9:00am to 12:00pm
Cathedral of St. Philip - 2744 Peachtree Road, NW - Atlanta, Georgia 30305
404.365.1078 | laurencarey@peachtreeroadfarmersmarket.com