Foraging at the Farmers Market

ALICE WATERS HAS BEEN a champion of the farm-to-table movement for over four decades. Alice and her world-famous Chez Panisse restaurant in Berkeley have ties to our region, thanks to local chef Alan Tangren, a 22-year Chez Panisse veteran.

Alice credits Alan “for foraging our relationships with scores of mostly local growers and suppliers who bring us beautiful ingredients.”

Now Alan is the resident chef at Tess’ Kitchen Store in downtown Grass Valley. He prepares the gourmet Chef’s Table dinners at Tess’, and he also teaches cooking classes.

The hands-on cooking classes are limited to 12 people to ensure a personal experience. Like others, including experienced chefs, we have learned much from them.

In one of the classes — “Farmers Market Cooking: Farm to Table at its Freshest” — Alan shows attendees how to select the best fruits and vegetables at the downtown Grass Valley Thursday Night Market.

Using a recipe to guide them, the class discusses what to look for and forages for the ingredients at the market. The class then returns to Tess’ Kitchen to prepare what it has found.

The class costs $60 and offers a unique farm-to-table cooking experience with a legendary and experienced chef. The next class is Thursday, August 1, at 5:30 p.m.

Tahoe Central Market
With a motto “farm to you, overnight,” the Tahoe Central Market on Lake Tahoe’s North Shore offers fresh, regional produce, deli goods, organic dairy products, and beer and wine.

The Kings Beach store’s produce comes from small family owned farms such as Del Rio Botanical and River Dog Farms in Yolo County and Sierra Valley Farms in Beckwourth.

The store epitomizes the farm-to- table network that makes our area stand out for its fresh food.

Tahoe Central Market is owned by the Habeger family, which also owns Produce Plus. For over 25 years, Produce Plus has supplied chefs in Tahoe-Truckee with year-round seasonal produce, including organic fruits and veggies, when possible.

(Photo: Jeff Pelline)

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