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.
Dolan Lane of Red Star Tavern will be making an Oregano Vinaigrette for a Tavern Steak Salad with fresh market vegetables.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
- 1 shallots minced
- 3 cloves garlic minced
- 2 tbl dijon
- 1/3 c red wine vinegar
- 1 bunches oregano
- 3/4 c blended oil
Place all ingredients into blender except oil. Pulse blender until smooth.
Gradually add oil to emulsify. Can also be whisked together by hand. Finish with salt and pepper.