Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
Chefs Aaron Adams and Scott Winegard of Farm Spirit and Fermenter PDX will be making a Tempeh Sandwich (recipe below).
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Tempeh Sandwich
Miso and Black Garlic-marinated Tempeh, Black Garlic-Miso Aioli, Kraut, Pickle, Sourdough Bread
Tempeh Marinade
Ingredients
- 1 pound tempeh
- 1 onion
- 1/2 cup miso paste
- 1 cup shio koji
- 1 cup olive oil
- 5 cloves black garlic
- A few sprigs of parsley, rosemary, thyme and dill
Directions
- Blend all but tempeh and herbs
- Rough chop herbs and add to the marinade
- Rub tempeh with marinade and refrigerate for at least 2 hours or as long as overnight.
Black Garlic-Miso Aioli
Ingredients
- 1 cup olive oil
- 1/4 dark miso
- 12 cloves black garlic
- 1 clove raw garlic
- 1 tablespoon mustard
- 2 tablespoons activated charcoal
Directions:
- Add all but olive oil to a blender and blend until smooth.
- Turn blender to low speed and drizzle oil slowly.
Fermenter Kraut + Pickles