August 29th, 2009

BRIAN MURTAGH CLOSES OUT SUCCESSFUL SEASON ONE

Roanoke Country Club Chef, Brian Murtagh, took the Chef’s Circle stage on the final Saturday of August and closed the curtain on season one of the successful Salem Farmers Market cooking program.  Murtagh was the 12th and final chef to showcase his culinary skills this summer.  Murtagh began his demonstration by using local tomatoes and Sterling Bridge Dairy mozzarella to create a basil salad.  He then followed that up with a grilled chicken - corn on the cob offering that was accented perfectly by basil parmesan butter.  Chef Brian also used local apples from the Market’s vendors to create his own version of the classic Waldorf Salad.  His Shenandoah Apple slaw used celery, peanuts, walnuts, fennel, nutmeg, cinnamon, raisins and a base of Homestead Creamery yogurt.  He closed out his entertaining session with a grilled “VLT.”  The vegetable, lettuce and tomato sandwich featured grilled vegetables, olive tapenade and fresh homemade Artisan bread.

August 22th, 2009

CHEF JEFF “Rains” SUPREME AT CHEF’S CIRCLE

Jeff Bland, the executive chef for the U.S. Foodservice division that is located in Salem, did a masterful job of cooking and entertaining on Saturday, August 22nd.  Just as Chef Jeff was beginning his presentation, the skies opened up at the Farmers Market and a warm rain began pouring on the cooking enthusiasts who had gathered for Jeff’s much-anticipated demonstration.  Instead of calling off the show, Jeff invited everyone to either break out their umbrellas or gather under the Chef’s Circle canopy.  Those in attendance did just that and not a single person left until the 90 minute presentation was finished.  Working totally on his own without an assistant, Jeff started out with a Quinoa Salad featuring fresh vegetables from a number of vendors.  He followed that tasty creation up with a mouth watering Crab Soup with whole grains and vegetables.  The main entrée was a mouth-watering Steak and Grits dish that was complimented perfectly by a Cajun sauce complete with Chorizo sausage.  Jeff then sent the crowd home with a decadent Coconut Rice Pudding with Fresh Fruit and Zabaglione.  He used fresh peaches, blueberries and blackberries as well as a hint of “Limoncello” liqueur.

August 15th, 2009

ROANOKE COLLEGE'S FINEST CREATE A "MAROON" MEAL

Roanoke College’s popular chefs, Bob Prophet and Matt Phillips, ventured off of campus into downtown Salem to headline the “Chef’s Circle” on August 15th, and the two did not disappoint.  The second-largest crowd of this inaugural season for the Salem Farmers Market cooking program was entertained and informed for nearly 90 minutes by the talented duo.  They began by treating those in attendance to a smoothie loaded with raspberries, blueberries, blackberries, a little cantaloupe and even some yogurt and honey.  That offering was following by a Thai inspired jasmine rice dish complete with fresh vegetables, coconut milk and curry.  The main course featured a flank steak from Highland Farms’ grass finished beef sleections prepared with a spice rub and accented with a roasted corn and tomato salsa accented with cilantro, lime juice, and fresh market jalapenos.  Chef Bob and Matt saved the best for last as they prepared a mouth-watering peach flambe’ desert – loaded with brown sugar, orange liqueur and butter- and  served on top of a cheesecake stuffed phyllo shell.

August 8th, 2009

SALEM CATERING’S “BIG MAC” ENTERTAINS ON THE MARKET

Salem Catering’s John McCrady entertained those in attendance at the Chef’s Circle on Saturday, August 8th, with everything from his incredible sense of humor to his “breadcrumb” trick!  The man  who often has to flex his culinary muscle to feed all different sizes of groups in the same day at the Civic Center, used the  Farmers Markets vendors’ fresh tomatoes, onions, garlic, green peppers and cucumbers to build a vegetable gazpacho.  McCrady then utilized some fresh basil from his own garden and mixed it with parmesan cheese, garlic, and Pinon nuts to create a basil pesto.  He then added some whole wheat penne pasta to that, along with fresh bread.  John topped things off with a refreshingly tangy cantaloupe salsa that consisted of  cilantro, red onions, fresh cantaloupe and lime juice.

August 1st, 2009

CHEF JOSEF DELIGHTS MARKET CROWD

The month of August at the Chef’s Circle got off to a tasty start as Executive Chef Josef Schelch from Preston’s in Blacksburg brought his immense culinary skills to the Salem Farmers Market.  The native of Austria, who has served up delightful dishes everywhere from Pinehurst to the Homestead to luxury cruise ships, began the morning with a refreshing cold cantaloupe soup.  Chef Josef then offered up a mouth watering bread pudding topped with bourbon sauce.  That particular item drew raves from those in attendance, but it couldn’t rival the main dish.  Chef Josef toured the Farmers Market and gathered a variety of fresh vegetables, artisan bread and some grass finished beef from Highland Farm.  He sautéed beef tips and added a red pepper sauce to them and then finished off the main dish with a medley of fresh vegetables.

“Prestons” Cantaloupe Soup 2 cups Orange Juice 2 cups Apple Juice 1 cup Dry white wine 2 Tablespoons Tapioca 1 ripe medium Cantaloupe Pinch salt Pinch Cayenne Pepper Sugar to taste Springs of fresh Mint Combine orange juice, white wine and tapioca in a sauce pan, and gently over medium heat for 10 minutes. Then cool mixture and chill. Prepare Cantaloupe by peeling the skin off, cutting in half, removing seeds. Divide flesh into two equal portions, coarsely chopping one and finely dicing the other. Put coarsely chopped melon into the blender or food processor with 1 cup of the chilled mixture and puree until smooth. Poor puree into the mixing bowl and add remainder of chilled juice and finely diced Melon to the Soup. Adjust seasoning with salt and a touch of Cayenne pepper if desired. Serve cold with a spring of fresh mint. The Soup will keep for 2 to 3 days.

RED PEPPER BUTTER SAUCE 4-5 MEDIUM TO LARGE RED BELL PEPPERS 1 TABLESPOON OLIVE OIL ½ GARLIC GLOVE, FINELY CHOPPED 1 TABLESPOON FINELY CHOPPED SHALLOTS ½ CUP RED WINE ½ CUP (118 ml) RED WINE VINEGAR JUICE OF LEMON 1 CUP (225 g) BUTTER, SOFTENED AT ROOM TEMPERATURE SALT A DASH OF FRESHLY GROUND WHITE PEPPER ARROW ROOT POWDER AS NEEDED IN COLD WATER HALF PEPPERS, REMOVE SEEDS AND PULP, WASH UNDER COLD WATER, DRAIN IN COLANDER, CHOP COARSELY. SAUTE PEPPERS OVER MEDIUM HEAT FOR APPROXIMATELY 2 MINUTES, REDUCE HEAT, and ADD GARLIC AND SHALLOTS FOR 30 SECONDS.  ADD RED WINE, VINEGAR AND LEMON JUICE UNTIL PEPPERS ARE PARTIALLY COOKED.  REMOVE FROM HEAT AND LET COOL. WHEN COOL BLEND IN FOOD PROCESSOR AND PUREE’ UNTIL SMOOTH.  PUT IN SAUCEPAN AND REHEAT OVER MEDIUM HEAT. USE ARROW ROOT POWDER TO FIRM UP SAUCE.  WHISK IN SOFTENED BUTTER GRADUALLY.  ADJUST SEASONING AS NEEDED.  KEEP SAUCE WARM IN A DOUBLE BOILER.  DO NOT BOIL OR IT WILL SEPARATE.

WHITE CHOCOLATE BREAD PUDDING 5 FRENCH BREAD LOAVES (IN RESTAURANT SUB BRIOCHE FOR FRENCH BREAD IN EQUAL PARTS) 1 ½ CUP SUGAR 10 YOLKS 1 ½ CUPS MILK 3 CUPS HEAVY CREAM 2 CUPS WHITE CHOCOLATE 2 TBSP VANILLA  2 OZ BUTTER CUT FRENCH BREAD INTO SMALL CUBES. LET SIT OUT TO GET HARD. IN SAUCE PAN SCALD MILK AND CREAM WITH BUTTER. IN SEPARATE BOWL WISK EGG YOLKS WITH SUGAR UNTIL LEMONY IN COLOR. ADD ½ CUP MILK MIXTURE TO EGGS, WHISKING. POUR EGG MIXTURE A LITTLE AT A TIME BACK INTO REMAINING MILK MIXTURE, WHISKING CONSTANTLY. ADD VANILLA. COOL. POUR CUSTARD MIX OVER BREAD AND LET SIT TILL BREAD HAS ABSORBED LIQUID. ADD WHITE CHOCOLATE CHIPS. TURN INTO INDIVIDUAL PORTION CUPS AND BAKE AT 350 DEGREES FOR 20 MINUTES. YIELD: 12 PORTIONS

July 25th, 2009

MICHELE WAS BACK ON MAIN – AT LEAST FOR A SATURDAY!

Salem’s popular chef Michele Carder graced the kitchen of the Chef’s Circle on the final Saturday in July.  The owner of the former “Michelle’s on Main” told audience members she and her husband are contemplating a comeback in the restaurant business at their former site on Main Street.  That news drew applause and hopeful chatter that her world famous meatloaf could soon be coming back into circulation.  But on this day, it was all about oriental cuisine as Michele, with the help of her oldest son Landon, whipped up a Japanese noodle bowl, homemade egg rolls, leafy greens with a homemade ginger dressing, won ton  crisps, homemade duck sauce and grilled beef tenderloin.  She also hammered home her “food is fun” theme with unique presentations and by showing those on the Farmers Market how to carve a penguin out of an eggplant!

Japanese Noodle Salad
6 c. cooked spaghetti noodles, linguini, ramen or any other long skinny noodle
3 c. julienne sliced vegetables such as zucchini, squash, celery,
carrot sticks, etc.
½ c. broccoli florets
1 c. fresh baby spinach
¼ c. fresh sliced mushrooms
¼ c. thin sliced red onion
½ c. sugar snaps or snow peas
TOSS NOODLES & VEGGIES TOGETHER

Creamy Ginger Sauce or Dressing
1 c. mayo
¼ c. sugar
3 T. chopped green onion
½ tsp. ground ginger
¼ tsp. garlic powder
1/8 tsp. paprika
¼ c. soy sauce
MIX ALL SAUCE INGREDIENTS TOGETHER IN A SMALL BOWL WITH A WISK. POUR DESIRED AMOUNT OVER NOODLE & VEGGIE MIXTURE. MIX ALL INGREDIENTS UNTIL SAUCE HAS EVENLY COATED NOODLE MIXTURE. TOP WITH MEAT OF CHOICE (BEEF, CHICKEN, SHRIMP,ETC.) IF DESIRED AND FRIED WONTON STRIPS.

*Note: use as many family favorite and fresh vegetables as possible. Any vegetables listed above may be substituted, for example use red & green peppers, cauliflower, fresh green beans (thin sliced) in place of any others listed above, or double the amount of a favorite if desired.

July 18th, 2009

THE “GRAND OLD LADY’S” KHAN MAN CHARMS SALEM

Nazim Khan, the Executive Sous Chef at the Hotel Roanoke, delighted more than 100 curious cooking fans at the Salem Farmers Market with his sense of humor and his honest yet innovative approach to preparing food.  Khan toured the Market and gathered everything from grass finished beef to blueberries before preparing a four-course meal.  The native of Bangladesh, who has spent time at some of New York City’s finest restaurants, prepared a refreshing blueberry-blackberry lemonade, a gazpacho complete with melon, tomato and crab along with a seared steak featuring a chimichurri sauce served on crostini bread.  He rounded out the meal with a cobbler made from the Market’s fresh peaches.  The dessert was of course accented with the Hotel Roanoke’s signature Doubletree chocolate chip cookies.

July 11th, 2009

Joshua’s Encore Draws Cheers

Chef Joshua Smith, from the Local Roots Café, made his second stop at the Chef’s Circle on July 11th  and did a complete 180 compared to his first appearance.

Back in June, Smith “Pigged Out” by preparing a number of pork dishes, including bacon ice cream, but this time he went strictly vegetarian and whipped up a risotto that drew rave reviews from those in attendance.

Chef Smith used everything from kale to parmesan cheese to white wine to accent the dish.  He also grilled zucchini , squash and even cantaloupe to add as the perfect compliments.  The vegetables and fruits were prepared on a unique “Himalayan Salt Block” in a an apple cider vinaigrette.  Chef Smith was assisted by his good friend and fellow Local Roots chef Bradley Harris.

June 28th, 2009 -

WEEKEND DINER SETS UP SHOP AT THE CHEF'S CIRCLE

WDBJ-7’s Jay Webb and videographer Rob Chewning were on the Salem Farmers Market the final Saturday in June to tape a segment for the station’s popular cooking show, Weekend Diner.
Take a look at the story featuring Chef Steve Alls, as well as the merchants and patrons on the Market.  Click on this link   http://www.wdbj7.com/Global/category.asp?C=59666
and then click on “Tonkatsu on the Weekend Diner”

June 27th, 2009 -

STEVE ALLS “SURFS” THE CHEF’S CIRCLE

Steve Alls closed out the month of June at the Chef’s Circle with a another tasty offering for those in attendance on the Salem Farmers Market.  The Salem native, who is the Executive Chef for Kroger’s Mid-Atlantic region, appeared on behalf of Foodies and served up the perfect mix of his down home personality and his love for comfort and Polynesian food.   Alls resides in the Glenvar area with his wife and four children, but he spent a number of years surfing and cooking in Hawaii, an experience that greatly influenced his culinary interests.  Alls used pork loin cutlets, panko breading and everything else from Sake to ketchup to create a mouth watering offering called Tonkatsu.  He complimented that with a tasty Asian Stir Fried Cabbage.  Steve also offered up a number of helpful everyday kitchen tips including how to properly hold a knife to how to use the different kinds of salt.

Tonkatsu

Pork Loin Cutlets                                         8 ea, 3oz
Flour                                                               2 cups, all purpose
Eggs                                                               6 ea, beaten
Panko                                                            3 cups
Peanut Oil                                                    as needed
Ginger                                                           2”, fresh, minced
Garlic                                                                        4 cloves, minced
Ketchup                                                        2 cups
Sake                                                               3 cups
Mirin                                                               1 cup
Worcestershire Sauce                               1/3 cup
Brown Sugar                                                ¾ cup + as needed
Slurry                                                              as needed (equal parts cornstarch & water)

• First, make the sauce by combining the ginger, garlic, ketchup, sake, mirin, Worcestershire and sugar in a sauce pot.
• Cook on medium until sauce is reduced by half.
• Use slurry to thicken slightly.
• Next, prepare your breading station with the flour, eggs and panko
• Take each pork cutlet and dip into each station in order.
• Pan fry the pork cutlets.
• Let rest for 5 minutes.
• Slice cutlets in ½” strips and serve with the sauce.

Asian Stir Fried Cabbage

 Cabbage                                                    1 head, thinly sliced
Sweet Onion                                               2 ea, thinly sliced
Ginger                                                           1”, fresh, minced
Garlic                                                                        2 cloves, minced
Peanut Oil                                                    as needed
Soy Sauce                                                    ¼ cup
Siracha Pepper Sauce                             1 tsp or as needed (optional)
Salt & Pepper                                              as needed

 

• Bring a wok or large sauté pan to a very high temperature.
• Place a small amount of oil and coat the pan.
• Place your onion in pan and stir fry for about a minute.
• Then place cabbage in pan with the ginger and garlic and continue to stir fry until cabbage starts to become tender (about 4 minutes).
• Deglaze the pan with the soy sauce.
• Add the siracha if desired.
• Season to taste.

 

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June 20th, 2009 -

THE WRIGHT STUFF

Chef Michael Wright of Café’ Madrid, in downtown Salem, gave his audience a wonderful lesson in traditional Spanish foods and cooking.

Michael sautéed a mix of Swiss chard and patty pan squash. He then introduced everyone to polenta, a Spanish equivalent of grits, which he added cheese to and served both warm with the entree and cold - cut into squares.
The main entrée sample was a dish grilled pork tenderloins stuffed with fresh sage leaves and smoked Spanish cheese served over the warm polenta. The dessert finale was a fruit compote made up of fresh peaches, fresh blueberries, and Port wine served over ice cream which got rave reviews from the crowd.

June 14th, 2009 -

CHEF SMITH “PIGS OUT”  ON THE FARMERS MARKET

Joshua Smith from the Local Roots Café was the star of week two of the Chef’s Circle on the Salem Farmers Market.  The popular chef arrived on the market donning a t-shirt emblazoned with the words  “Bacon is a Vegetable” and he quickly proved his point by firing up the Chef’s Circle cook top with an array of pasta and pork dishes.  Joshua made fresh pasta using dough that was prepared the night before with fresh spring onions ground into it.  He collected fresh broccoli, squash, peas, zucchini and herbs from the market’s vendors to help accent his main entrée that included five pounds of sautéed pork shoulder.

Chef Smith also cranked out some homemade pork sausage links with mustard sauce, and even finished things off with a unique palate cleansing “bacon ice cream” dessert that had all in attendance anxiously waiting in line for a sample!

June 13th, 2009 -

The Missing Ingredients

June 12th, 2009 -

Chef's Circle Goes Global

June 8th, 2009 -

Chef's Circle "Cooking With Gas"
On Opening Day

Chef Chad Scott The much anticipated Chef’s Circle cooking series got off to an enthusiastic start on Salem Farmers Market Saturday, June 6th, as Chad Scott wowed more than 150 patrons with his culinary skills. The chef at 202 Market, who got his start at Mac And Bob’s before perfecting his skills in New York City and Atlanta, kicked off the summer-long series by breaking out a five-foot wok and showcasing his creativity in the kitchen.  Scott toured the Market early Saturday morning and gathered fresh ingredients from the various vendors who were set up to sell their products.  Everything from fresh beef and broccoli to goat cheese and strawberries were incorporated into his demonstration. Afterwards, many of the curious onlookers sampled Chad’s creation and headed home to no doubt take a stab at duplicating what they had just witnessed. The Chef’s Circle continues this coming Saturday, June, 13th, at 9:30am with Joshua Smith from The Local Roots Café.

June 5th, 2009 -

Salem’s Mike Stevens talks with
Sunny FM’s Larry Dowdy about
the Chef’s Circle


Click here to listen

Chef Circle Schedule

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