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Chef in the Market – Aaron Adams and Scott Winegard, Farm Spirit and Fermenter PDX

September 21 @ 10:00 am - 10:45 am

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

  1. Blend all but tempeh and herbs
  2. Rough chop herbs and add to the marinade
  3. 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:

  1. Add all but olive oil to a blender and blend until smooth.
  2. Turn blender to low speed and drizzle oil slowly.

 

Fermenter Kraut + Pickles

Details

Date:
September 21
Time:
10:00 am - 10:45 am
Event Category:

Venue

PSU Market
1717 SW Park Avenue
Portland, OR 97201 United States
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