Hot Dog!

Ok, let’s get real…It’s gonna be hot from here to the Fourth. So how about we think on some things that are both hot and enjoyable—hint: one of them fits in a bun and is a pretty delicious Fourth of July cookout item. Don’t forget to pick up your hot dogs and other grillin’ meats along with buns, veggies, fruits, and desserts that are sure to make your holiday get-together the coolest place on the block.  

Chef Demo with Jared Lee Pyles
of HD1 – 10:00 a.m. On 6/30
Chef Demos are sponsored by
Whole Foods Market
You won't want to miss this Saturday's demo with our own PRFM “Iron Chef” winner Jared Lee Pyles of Richard Blais' haute doggery HD1. Chef Pyles first earned his kitchen stripes at restaurants in Auburn, Alabama: in the front of the house, as a pizza maker, and at the state's only microbrewery. He then enrolled at Le Cordon Bleu in Atlanta, but before his classes even began, Pyles was noticed by chef Mike Isabella who asked him to apply for a position at Pano I. Karatassos' much-lauded Kyma. Pyles went on to work with chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill, where he learned the art of whole animal butchery and charcuterie. His culinary path then met up with that of “Top Chef” Richard Blais, first at Home and later at FLIP burger boutique. As a chef at FLIP, Pyles' inventive outlook landed him the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef there, Pyles continues to think outside the proverbial box when it comes to exciting diners with his thoughtful twists on favorite dishes. Stop by the demo tent and catch a little of that excitement, y'all.

Also this week...
Attention, market shoppers: turn your greens into some green! Just buy seven different veggies at the market and not only will you have made good healthy choices, you'll also be entered to win a $20 gift card to PRFM! Stop by the info tent and show us your seven to enter.

Ice Cream Social Winners 
The results are in from last week's
Slow Food Atlanta Ice Cream Social!
Best Overall: Jenni Etchison from Pricci - Zabaione Gelato with Strawberry Rhubarb Marmalade
Most Seasonal: Ron Eyester from Rosebud - Corn Pop Ice Cream
Most Unique: Pam Moxley from Miller Union - Fennel with Candied Orange and Peach Compote


- Jennifer Maley

Meet our Iron Chefs!

Friday June 1st PRFM will come alive for a one night only event sure to go down in history! For one night only Atlanta's largest producer-only market serves up competition fresh from the farm. On Friday June 1, 2012 Peachtree Road Farmer's Market will open to serve the Atlanta community from 4-8 pm. There will be live bluegrass by The Farmland Trio and plenty of food trucks to provide dinner. In addition to the usual fruits, veggies and handmade treats available for sale, the market will play host to a nail biting competition between six hungry chefs- Iron Chef Market Style.


Suzanne Vizethann
of The Hungry Peach
Upon graduation from the University of South Carolina, Chef Vizethann moved back to her hometown of Atlanta and enrolled in the culinary arts program at The Art Institute of Atlanta (AiA). After completing the culinary program at AiA, Chef Vizethann earned the titles of certified Personal Chef as well as Certified Culinarian. Chef Vizethann’s background also includes working under the renowned Chef Richard Blais at One Midtown Kitchen and chef Eli Kirshtein at ENO. Suzanne was recently crowned the winner on Food Network’s hit show, CHOPPED and a featured guest at the inaugural Atlanta Chef’s Expo held February 19.

Chefs Chris Hall and 
Todd Mussman
of Local Three and 
Muss & Turner's
Chris is both chef and managing partner (with Todd Mussman and Ryan Turner) at Local Three. A self-taught cook, he's worked in kitchens from Philadelphia’s Le Bec Fin to Atlanta’s Canoe and 4th & Swift. His culinary style is completely unrestricted and might often be characterized as simple while at the same time a bit irreverent, and always with respect for tradition and method...However you describe it, the net results illustrate imaginative combinations of ingredients, technique and exceptional flavors. Todd, or "Muss” as he’s known, is a CIA-trained chef who worked with Fifth Group at Food Studio, South City Kitchen and Sala before opening Muss & Turner’s. You might meet someone as knowledgeable about food, but we seriously doubt you’ll ever meet anyone as passionate. From crawling on his belly in the forest foraging morel mushrooms to breaking down whole hogs and turning them into delectable delights, Todd can do it all in the kitchen.

Patric Bell
of Chef Patric
Chef Patric Bell was born and raised in the South where food is a major part of life, so it's only logical that he became a chef. He began his career at the age of 10 with Shepherd's Stew from The Betty Crocker Cookbook. Two years later, he took the blue ribbon in his school's 4-H Bake-Off with a Banana Nut Bread so light and fluffy he was almost disqualified -- the judges thought he'd cheated and used yeast!He has worked all levels of foodservice, from fast food to fine dining, and in 2002 graduated summa cum laude from Art Institute of Atlanta's School of Culinary Arts. More recently, he spent seven years as Executive Chef at West Egg Café, receiving awards and recognition the entire time. He founded Chef Patric in 2012 to bring his love of food and cooking to your table.

Jared Lee Pyles
of HD1
While living in Auburn, Alabama, Jared Lee Pyles earned his first kitchen stripes in various positions: in the front of the house, as a pizza maker, and at Alabama’s only microbrewery. Encouraged to pursue the culinary industry as a career, Pyles prepared to attend culinary school in Texas, but his Alabama mother insisted he stay closer to home and he enrolled at Le Cordon Bleu College of Culinary Arts in Atlanta in 2006. But before he could even start school, Pyles was noticed by Chef Mike Isabella who asked him to apply for a position at Kyma, led by Pano I. Karatassos. Eventually making his way out of Alabama, Pyles worked under Chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill in Atlanta in early 2008, where he learned the art of whole animal butchery and charcuterie. He left to partner with Chef Richard Blais at Atlanta restaurant Home, and later at FLIP burger boutique. As a chef at FLIP, Pyles strengthened his ability to combine distinctive ingredients into one-of-a-kind dishes, including FLIP’s award-winning burgers. His inventive outlook led to the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef, Pyles will continue to think outside of tradition to excite diners with his thoughtful twists on favorite dishes.

David Gross
of Market
David Gross has been hand picked to lead the kitchen at MARKET Buckhead. Bringing Jean-Georges’ greatest hits to life, Gross has a passion for Atlanta’s gastronomic landscape and a reputable ability to lead and inspire others while at the helm of the kitchen. After graduating from The Culinary Institute of America, Gross began his career as Sous Chef at The Ritz-Carlton in Atlanta, which marked the beginning of his noteworthy line of success in the industry. It didn’t take Gross long to prove his leadership skills and move on to become Executive Chef at City Grill. Gross boasts an impressive array of experience at some of Atlanta’s finest restaurants including Pricci, Bluepoint, Horizon, Blue Ridge Grill, and Bones Restaurant. His experience reaches as far as Switzerland, where he worked as the Garde Manger, meaning “keeper of the food”, at Chateau Gutsch in 2001. With such a diverse culinary background, it is apparent that David Gross is the perfect choice as MARKET’s new Chef de Cuisine.

Cordu Sillah
of Whole Foods Health Starts Here
Her Caribbean background gives great flavor to her food as the Whole Foods Health Starts Here Advocate Chef. The Health Starts Here program is based on eating whole, unprocessed foods, a variety of colorful plants and healthy fats such as those from nuts and seeds.

Spring Fling

This week at PRFM...

Stop by the Market for all of your cook-out goodies: from hot dogs to buns, fruit to veggies, and of course, the all-important...dessert! We've got everything you need to have a long weekend of impressively delicious local fare.

Chef Demo with Justin Burdett 

of Miller Union

10:00 a.m. on 5/26

Chef Demos are sponsored by

Whole Foods Market

Speaking of impressive and delicious...you'll also want to check out this week's demo with Chef Justin Burdett. Last year, we shared with you all about his fine work at one of our city's best farm-to-table restaurants, Miller Union. And Justin remains one of our favorite Market friends for all the same reasons. Join him this Saturday for tips on using the season's best to create beautiful Southern dishes. We guarantee you'll never look at spring onions the same way!

Cookbook Signing

Souper Jenny Does Salads

It's time to celebrate! Souper Jenny debuts her newest cookbook at PRFM this Saturday and will be signing copies all day. You've come to love her soulful soups—now discover how to make those scrumptious salads, too!

Next week, don't forget!

Friday night Market instead of Sat...

June 1^st from 4:00 to 8:00 p.m.

One night only! PRFM is bringin’ it on a Friday instead of a Saturday, y’all. Tunes by bluegrass band The Farmland Trio, snackies and dinner from Atlanta’s best food trucks, produce and such from your favorite farmers market vendors, and (as if that weren’t enough to get your weekend going) our own PRFM Iron Chef-style competition. Oh, it’s gonna be brought. So plan to stop by for groceries, dinner, and then a show: the competing chefs will have $45 dollars to shop for ingredients to create plates for 100 patrons (you) to enjoy (and vote on) at 6:00 p.m. The price of tickets is $5 (on sale beginning at 4 p.m.). The price of this much foodie fun on a Friday? Priceless. Participating chefs: Jared Lee of HD1, David Gross of Market, Patric Bell, Justin Balmes, Suzanne Vizethann of The Hungry Peach, and Meghan Lewis of Whole Foods.

- Jennifer Maley

Brewing Good

This week at PRFM...

Chef Demo with Dave Larkworthy

of 5 Seasons Brewing Co. Westside 

10:00 a.m. on 5/19

Chef Demos are sponsored by

Whole Foods Market

Chef Larkworthy's philosophy says it all: "I believe fresh, natural food tastes better. I believe in supporting our local organic farmers and those practicing sustainable agriculture. I believe balance in life, nature and food is difficult and worth the effort. I like to pay homage to the great dishes and styles of cooking that have evolved since the beginning of time and put our own little spin on them. I want the 5 Seasons to be a positive force in the lives of the people who become involved with it and improve their lives as a result." Larkworthy's also got the chops to back that philosophy up. You won't want to miss his demo this Saturday featuring Riverview pork, stir-fried with veggies!

Green Cleaning Tips

8:30 a.m. to 12:00 p.m.

Join Katie Lange, resident Domestic Goddess at Whole Foods Market Buckhead, as she shares recipes and techniques for a cleaner, greener home! Haven't you always wanted to know how make your own cleaning supplies? Saving money and the earth? You multi-tasker, you.

Save the Date…

Friday Night Farmers Market!

June 1^st from 4:00 to 8:00 p.m.

One night only! PRFM is bringin’ it on a Friday instead of a Saturday, y’all. Tunes by bluegrass band The Farmland Trio, snackies and dinner from Atlanta’s best food trucks, produce and such from your favorite farmers market vendors, and (as if that weren’t enough to get your weekend going) our own PRFM Iron Chef-style competition. Oh, it’s gonna be brought. So plan to stop by for groceries, dinner, and then a show: the competing chefs will have $45 dollars to shop for ingredients to create plates for 100 patrons (you) to enjoy (and vote on) at 6:00 p.m. The price of tickets is $5 (on sale beginning at 4 p.m.). The price of this much foodie fun on a Friday? Priceless. Participating chefs: Jared Lee of HD1, David Gross of Market, Patric Bell, Justin Balmes, Suzanne Vizethann of The Hungry Peach, and Meghan Lewis of Whole Foods.

- Jennifer Maley

In Full Swing

This week at PRFM…

Make mom proud by visiting PRFM to get your fruits and veggies—and score some extra points by picking up a spring bouquet and sweet or savory treat for her to enjoy, too!

Chef Demo with Megan McCarthy

of Healthy Eating 101

and Atlanta Botanical Garden’s Edible Garden
10:00 a.m. on 5/12

Chef Demos are sponsored by
Whole Foods Market

Looking to put a spring in your step this (um) spring? Look no further than Megan McCarthy, healthy lifestyle consultant and chef extraordinaire, to get a few tips on incorporating good-for-you-foods in a good-tasting way. At Healthy Eating 101 and through her work with the Atlanta Botanical Garden’s edible garden, Let’s Move campaign, and Healthy Kids Across America Foundation, Megan teaches kids and adults how to incorporate fresh food into their everyday lifestyles. If simple, fast, and fresh sounds good to you, don’t miss her demo this Saturday.

Canning with Martha! 

9:00 a.m. — Blueberry jam

11:00 a.m. — Pickling 

8:30 a.m. to 12:00 p.m. — Q&A

New this year at PRFM, join us for a series of seasonal canning demos with expert Martha McMillin. Up this week, blueberry jam and pickling! Stop by the demonstration tent at any time for information and to have your questions answered. The farmers market has all the produce you need, and Martha will explain canning techniques for how you can easily put up market produce to store and enjoy throughout the year. Nothing like a juicy tomato sauce or fruity jam in the dead of winter, eh? Agreed.

SAVE THE DATE…

FRIDAY NIGHT FARMERS MARKET

June 1^st from 4:00 to 8:00 p.m.

One night only! PRFM is bringin’ it on a Friday instead of a Saturday, y’all. Tunes by bluegrass band The Farmland Trio, snackies and dinner from Atlanta’s best food trucks, produce and such from your favorite farmers market vendors, and (as if that weren’t enough to get your weekend going) our own PRFM Iron Chef-style competition. Oh, it’s gonna be brought. So plan to stop by for groceries, dinner, and then a show: the competing chefs will have $45 dollars to shop for ingredients to create plates for 100 patrons (you) to enjoy (and vote on) at 6:00 p.m. The price of tickets is $5 (on sale beginning at 4 p.m.). The price of this much foodie fun on a Friday? Priceless. Participating chefs: Jared Lee of HD1, David Gross of Market, Patric Bell, Justin Balmes, Suzanne Vizethann of The Hungry Peach, and Meghan Lewis of Whole Foods.

- Jennifer Maley