SATURDAY MARKET FORAY

SATURDAY OCTOBER 10th 2026 This is the most bountiful and deliciously confusing time of the year for a cook. Farmers Market stands still overflow with ripe tomatoes, colorful peppers, green beans and eggplant, but we are also seeing pumpkins and other winter squash, and the last of the stone fruit is ceding place to apples and pomegranates. It is almost time to get ready for pie season and Holiday parties, but the weather is not quite sure yet if it wants to let go of summer. We will prepare some dishes to hold on to summer and some to prepare for winter. The one element they all share is superbly fresh local ingredients and a playful approach that is grounded in sound technique. We meet at the Farmers Market at 9:15, we shop, we cook, we enjoy and relax around a bountiful table. OCTOBER 10th CLASS MENU MENU NIBBLES Fluffy Focaccia, Homemade Fresh Ricotta, Heirloom Tomato Confit SEATED FIRST Little Gem Salad, Shaved Cucumber, Asian Pear, Meyer Lemon Vinaigrette, Shredded Parmesan MAIN Pan Roasted Local Yellowtail, Fresh Shelled Bean Ragoût in Heirloom Tomato Broth DESSERT Tarte Fine aux Pommes A classic French apple tart BEVERAGES Non Alcoholic: Sparkling water, still water, Iced herbal infusions Paired Local Wines