This is the last week for peaches, y'all—come by and stock up!
Chef Demo - 8/15 at 10:00 a.m.Jeremiah Weston of
Wrecking Bar Brewpub
Chef demos are sponsored by
Piedmont Hospital
Growing up in rural East Tennessee, Chef Jeremiah Weston was exposed to a wide range of local produce. Both his grandfathers grew tremendous gardens, which first gave him the exposure of what vegetables are supposed to taste like. Jeremiah was always by his grandmothers' sides in the kitchen helping out with culinary tasks. This background is what truly sparked his interest in cooking.
In 2003 Jeremiah attended Johnson and Wales University in Charleston and graduated with an associate's degree in Culinary Arts. After earning his bachelor's degree in Food Service Management from Johnson and Wales in 2011, he returned to Tennessee and worked for the prestigious Inn at Blackberry Farm and soon fell in love with the whole idea of farming. He raised a 3-acre garden and sold his produce to local restaurants around the Knoxville area. He next moved to Atlanta to join the Wrecking Bar Brewpub under mentor and Chef Terry Koval and was named Chef de Cuisine there in 2014. The gastropub serves up meals with local, seasonal ingredients accented by house-brewed craft beer.
Market Volunteer ProjectAtlanta resident Ned Ellis is a frequent shopper at PRFM, so when he needed a project to become an Eagle Scout, the Market came foremost to his mind. Seeking a project that would both benefit the community and be used well into the future, he proposed building new picnic tables for the enjoyment of marketgoers now and in the future.
After at least 80 hours of work from conception and planning the tables to building them, Ned's tables were completed last Saturday. The two new tables and refurbished existing tables are a welcome addition to the Market landscape! Many thanks to Ned and his troop for volunteering their time and talents to enrich the Market experience! Come by on Saturday and enjoy one of our many ready-to-eat snacks at a shady picnic table!
