Thursday, April 30, 2015

Show and Tell

This week at PRFM…

Chef Demo
with Joey Ward of Gunshow
10:00 a.m. on 5/2
Chef Demos are sponsored by
Piedmont Hospital
This Saturday under the demo tent, one of “Top Chef” Kevin Gillespie’s “hired guns,” Joey Ward, will bring his passion for local foods and farmers. He's the real deal—knowing he wanted to become a chef as a young boy looking up to his grandfather, a Navy cook. Ward worked in some of Atlanta’s favorite spots, from Woodfire Grill to H. Harper Station, before Gillespie recruited him (and his creativity) for Gunshow. He's since been named Jezebel’s “Rising Star Chef” and listed in Zagat’s “30 Under 30" of people redefining the hospitality industry. Oh, and he’s also the two-year consecutive champ of the Kevin Gillespie Super Bowl Dip Off/Snack Attack competition. Get ready to think outside the [produce] box, y’all.

Chef Pop-Up with Nick Leahy
Grab a bite from Saltyard’s Nick Leahy and support the PRFM Meals on Wheels program, where produce is bought from farmers after the market to serve local seniors in need.

Mercer University Health Screenings
Mercer University student pharmacists will be on hand to provide blood pressure screenings and discuss the results with you. They’ll also share lifestyle modifications for patients with hypertension and info about cardiovascular diseases.

- Jennifer Maley

Thursday, April 23, 2015

Happy Birthday to Us!

This Saturday you're invited to Peachtree Road Farmers Market's eighth birthday party (don't worry, we'll be nice and dry inside)! Bring the whole family to visit our special guests of honor, farm animals from Fairywood Thicket Farm, and enjoy birthday cake from Sweet Auburn Bakery. After visiting with the animals, you and the kids can keep the celebration going by stopping by the Your Happy Nest tent for creative activities celebrating PRFM's birthday all morning long. And all that partying will work up an appetite, so don't miss this week's Chef Demo at 10 a.m. with Nick Leahy of Saltyard. Party on, y'all!

- Jennifer Maley

Thursday, April 16, 2015

Root to Leaf to PRFM!

Chef Demo + Cookbook Signing
Saturday, April 18 at 10 am
Steven Satterfield of Miller Union
Chef demos are sponsored by Piedmont Hospital
The New York Times has called him the "Vegetable shaman," and that's just a small taste of the praise Chef Steven Satterfield has received. In 2010, the James Beard Foundation recognized his restaurant Miller Union as a semifinalist for the national award of best new restaurant. In 2013, 2014, and 2015, he was named a nominee for Best Chef: Southeast by the organization. He is clearly the real deal. And if you'd like to learn how to wield a vegetable like the best of them, you'd better consult the best. Enter Chef Satterfield and his recently debuted cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons, with easy-to-make dishes for the home cook. Your kitchen will never be the same, y'all. 

The Cathedral Book Store will be selling the book at the Market all morning, so stop by their tent to get your copy and have it signed after this special demo!

News of note...

PRFM Chef of the Year - 2014
Chef Thomas McKeown is our Peachtree Road Farmers Market Chef of the Year for 2014! PRFM wants to recognize the efforts of Chef Thomas over the past year to incorporate farm-to-table menu items at his restaurant and Hyatt Hotels nationwide, his partnership with our local farmers, and his willingness to give back to the Market through our vendor appreciation breakfast, Sunday Supper, Meals on Wheels chef pop-ups, and so much more. He has also held training sessions with farmers and other Grand Hyatt chefs to incorporate local offerings into the menus at Hyatt hotels worldwide. Thank you, Chef Thomas!

- Jennifer Maley

Tuesday, April 7, 2015

April 11 is Opening Day!

It just doesn't feel like spring has sprung until Peachtree Road Farmers Market opens for the season. Good thing that’s happening. This Saturday. So ready your shopping bags, y’all, cause it’s going to be a great year at the Cathedral of St. Philip. The ninth season will welcome a few new faces: 100% Artisan Foods (fresh tamales and salsas made from our farmers' produce and Georgia farm-raised animals), Boom Biscuits (biscuits and sweet and savory biscuit sandwiches), Oliver Farms (cold-pressed nut and seed oils from locally sourced ingredients and home-milled nut and seed flours), Proof Bakery (artisan breads including baguettes, country sourdough, multigrain rye, and more), White Oak Pastures (goat, lamb, leather goods, and beef tallow soap out of Bluffton, GA), and Yalla (handcrafted sodas made from local fruits, vegetables, and herbs). Check out all of our vendors here and come on by to meet them this Saturday from 8:30 a.m. to 12:00 p.m.

Opening Day Happenings

At 9:00 a.m., COUNTRY Financial and Peachtree Road Farmers Market will announce the third annual PRFM Reusable Bag Design Contest winner. Atlanta high school students were invited to use their creativity to show what the market and this year's theme, "Live, Love, Be Green," mean to them. We'll unveil this year's design and award the winning student a $1,000 scholarship. Be sure to pick up a free 2015 bag, hot off the presses!

At 10:00 a.m., check out our first Chef Demo of the year, sponsored by Piedmont Hospital. Join frequent market shopper, Chef Thomas McKeown of Grand Hyatt Atlanta under the demo tent. If you've ever walked with Chef McKeown on one of his market tours, you know just how passionate he is about local foods. See how this European born and trained chef creates delicious dishes out of the sustainable ingredients indigenous to the South. Chef McKeown highlights local and organic as the executive chef at Grand Hyatt Atlanta’s Cassis restaurant and oversees all of the hotel’s weddings, social gatherings, and corporate shindigs. He’s also a member of Hyatt’s Sustainable and Responsible eating team—yes, that is a thing, and yes, it is very cool. Don't miss his intro to spring this Saturday! 

Coming next week!
Join us on Saturday, April 18 at 10:00 a.m. for a special Chef Demo and cookbook signing by Chef Steven Satterfield. Root to Leaf is not a vegetarian cookbook, it's a cookbook that celebrates vegetables, and a must-have for your kitchen!  

- Jennifer Maley