SATURDAY MARKET FORAY

SATURDAY OCTOBER 3RD 2026

This is the most bountiful and deliciously confusing time of the year for a cook. Farmers Market stands still overflow with ripe tomatoes, colorful peppers, green beans and eggplant, but we are also seeing pumpkins and other winter squash, and the last of the stone fruit is ceding place to apples and pomegranates. It is almost time to get ready for pie season and Holiday parties, but the weather is hotter now than it was at the height of summer, so what should we cook?

We will prepare some dishes to hold on to summer and some to prepare for winter. The one element they all share is superbly fresh local ingredients and a playful approach that is grounded in sound technique. 

We meet at the Farmers Market at 9:15, we shop, we cook, we enjoy and relax around a bountiful table. 

OCTOBER 3RD CLASS MENU

MENU

NIBBLES

Fluffy Focaccia, Homemade Fresh Ricotta, Heirloom Tomato Confit

SEATED

FIRST

Fall Mixed Greens Salad with roasted butternut, caramelized shallots, walnuts, pomegranate vinaigrette

MAIN

Steamed Local Rock Crab, seasonal sides

DESSERT

Tarte Fine aux Pommes
A classic French apple tart

BEVERAGES

Non Alcoholic: Sparkling water, still water, Iced herbal infusions
Paired Local Wines