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Chef in the Market – Lauro Romero, King Tide Fish and Shell

June 22, 2019 @ 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.

Chef Lauro Romero of King Tide Fish and Shell will be making Market Vegetable Tostadas with a Black Bean Puree and Fresh Cheese. See recipe below.

The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.


Market Vegetable Tostadas with a Black Bean Puree and Fresh Cheese

  • 1 ea. diced small red onion
  • 3 cup diced market vegetables
  • 1 tbs. sliced garlic
  • ½ cup sliced baby heirloom tomatoes
  • 1 tbs. chopped cilantro
  • 2 tbs. Evoo
  • 1 cup black bean puree
  • pickled fresno peppers
  • market cheese
  • 8 ea. tostadas

Heat oil in a large sauté pan, and add onions and garlic. Once it starts to sweat and is becoming translucent, add the diced market vegetables and sautee for a few minutes. Add cilantro and tomatoes to warm through, about 2 minutes. Season with salt and pepper and set aside.

To assemble, spread black bean puree onto tostadas. Top with guiso/vegetable mixture, fresh market cheese, and pickled peppers.



June 22, 2019
10:00 am - 10:45 am
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