Toyota Farm to Table Tour

Hey East Bay, thanks for turning out to the Farm to Table Tour at the Walnut Creek Farmers Market last Sunday!  Hope you all had a blast meeting local chefs and tasting the delicious food they prepared.

 

Bakesale Betty wowed the crowds with her bright blue wig and delicious roasted vegetable lasagna. If you are wondering how you can recreate the “farm to table” lasagna in your own kitchen, Bakesale Betty has shared her recipe with us. Enjoy!

Bakesale Betty’s Roasted Vegetable Lasagna

12 oz.  assorted mushrooms (portobello, shiitake, cremini)
1 bunch swiss chard
8 oz broccoli
1 yellow onion, peeled and halved
1 leek (white part), trimmed and  washed
6 cloves garlic, peeled
few sprigs fresh thyme
few sprigs  fresh sage
2 bay leaves
2  28 oz. cans whole peeled tomatoes
2 tablespoons chopped fresh basil
1 qt milk
6 tablespoons unsalted butter
1/2 cup + 2 tablespoons flour
8 oz grated Parmesan
8 oz grated mozzarella
8 oz fresh or dried lasagna noodles
Olive oil
Salt
Pepper

Roasting the vegetables:
Wash the mushrooms and pat dry. Peel the portabellos and remove the stalks from all the mushrooms.  Place in a baking dish and sprinkle generously with olive oil, salt, pepper fresh thyme, sage and bay leaf. Roast in a pre heated 350 degree oven until tender. Set aside to cool.

Read the rest of the recipe after the jump…

labels: Walnut Creek Farmers Market

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Just a reminder that we will be at the Walnut Creek Farmers Market this weekend. Come by Sunday March 27th from 9:00 a.m. to 1:00 p.m. for some free treats and check out the tasting schedule below to see when your favorite chef will be there.

CHEF SCHEDULE (schedule subject to change):
TENT 1:	9:00 a.m. – 10:00 a.m. Bahman Tehrani, Lettuce
	10:15 a.m. – 11:15 a.m. Francesco Torre and Pat English, Haute Stuff
	11:30 p.m. – 12:30 p.m. Stewart Beatty, Postino
TENT 2:	9:15 a.m. – 10:15 a.m. John Marquez, Artisan Bistro
	10:30 a.m. – 11:30 a.m. Sam Castro, Sasa
	11:45 a.m. – 12:45 p.m. Kevin Weinberg, Walnut Creek Yacht Club
TENT 3:	9:30 a.m. – 10:30 a.m. Alison Barakat-Camp, Bakesale Betty
	10:45 a.m. – 11:45 a.m. Daniel Clayton, Nibblers Eatery & Wine Bar
	12:00 p.m. – 1:00 p.m. Valentino Luchin, Ottavio-Osteria

labels: Farm to Table Tour, Walnut Creek Farmers Market

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The Farm to Table Prius is making is its way across the country and seeing some amazing sights along the way. This week the Farm to Table crew drove through the scenic Grand Canyon on their way to California. It was clear air, blue skies and nothing but the open road! We are excited to announce the twelve chefs that will be participating in the Toyota Farm to Table Tour at the Aptos Farmers’ Market on April 9th from 8:00 am until noon. Check back for more details and a full chef schedule.

CHEFS

Derek Rupp – Pleasure Pizza

Jamie Smith – Executive Market Chef, MBCFM

Elizabeth Bourget – Gourmet to Go

Hans C. Haveman – H & H Fresh Fish Co., Inc.

Owen Snyder – Papa O's

Paul Magill – Personal Chef

Stephany Buswell – The Wedding Stop & Cake Shoppe

Lionel Le Morvan – Ma Maison Restaurant

Andrea Mollenauer – Lifestyle Culinary Arts

Udo Prambs – French Culinary Institue

Kevin Koebel – Local FATT

labels: Aptos Farmers Market, Tour schedule

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We are looking forward to heading to the West coast where the Tour will make three stops in California- Walnut Creek, Aptos, and South Pasadena.

The Walnut Creek Farmers Market will host the Farm to Table Tour on Sunday March 27th from 9:00 am to 1:00 pm.

CHEFS
Kevin Weinberg – Walnut Creek Yacht Club
Alison Barakat-Camp – Bakesale Betty
Francesco Torre and Pat English – Haute Stuff
Daniel Clayton – Nibblers Eatery & Wine Bar
Stewart Beatty – Postino Restaurant
Sam Castro – Sasa
John Marquez – Artisan Bistro
Valentino Luchin – Ottavio Osteria
Bahman Tehrani – Lettuce

MEET A CHEF:
Alison Barakat-Camp, also known as Bakesale Betty, began by selling her baked goods at farmers markets. She now operates her own retail bakery shop in North Oakland and is excited to join us at the Farm to Table Tour to celebrate the farmers markets that helped her get her start. She will be preparing a roasted vegetable lasagna. Come by March 27th to try Bakesale Betty's lasagna and other great "farm to table" dishes prepared by your favorite chefs. Be sure to come back to this blog soon for Bakesale Betty’s roasted vegetable lasagna recipe.

labels: Farm to Table Tour, Tour schedule, Walnut Creek Farmers Market

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We are on our way to San Antonio, home of the Alamo and Pearl Farmers Market, which will host the second stop on this year’s tour. From 9:00 a.m. to 1:00 p.m. on March 19, nine of San Antonio’s celebrated chefs will be cooking up tasty treats using fresh products sold right at Pearl Farmers Market.

Check out your favorite chefs and take home a free potted herb to continue your “farm to table” food experience in your own kitchen.

CHEF SCHEDULE (Subject to Change)
TENT 1:	9:00 a.m. – 10:00 a.m. Hinnerk von Bargen, Culinary Institute of America, San Antonio
	10:15 a.m. – 11:15 a.m. Steven McHugh, Luke San Antonio
	11:30 p.m. – 12:30 p.m. Jeff Balfour, Citrus
TENT 2:	9:15 a.m. – 10:15 a.m. Chris Carlson, The Sandbar Fish House
	10:30 a.m. – 11:30 a.m. Jason Dady, The Lodge Restaurant of Castle Hills
	11:45 a.m. – 12:45 p.m. Johnny Hernandez, La Gloria Ice House
TENT 3:	9:30 a.m. - 10:30 a.m. Drew Morros, The Cove
	10:45 a.m. – 11:45 a.m. John Brand, Las Canarias & Ostra
	12:00 p.m. – 1:00 p.m. Melissa Guerra, Melissa Guerra Tienda de Cocina

labels: Farm to Table Tour, Pearl Farmers Market, San Antonio, Tour schedule

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