 
The soup was on at the Carrboro Farmer's Market on Saturday, September 6th. when 6 area chefs came to share their special recipes for soups using Market ingredients. There were plenty of volunteers on hand to help out with the event. The line circled around the bandstand where the tasting was to occur, as eager tasters appreciated the coolness of the morning while they waited for the chefs to arrive with their wonderful creations. Special events coordinator Kelly Clark assured the folks that the chefs would be there soon, looking down at her watch for the tenth time as 8:30 drew near. 
A bit bleary-eyed in some cases, when 8:30 am rolled around (well, maybe 8:45), chefs and volunteers began ladling their culinary delights into small plastic cups for the masses to taste. And masses there were.The chefs were Magnolia Grill’s Ben Barker and Chef de Cuisine Matt Murray, Shane Ingram of Four Square in Durham (where Claire's used to be), Bret Jennings and Ryan Stewart of Elaine’s on Franklin, Bill Smith of Crook’s Corner in Chapel Hill, Alex Gallis of Acme Food & Beverage Co. and Peter McCloskey of Panzanella’s in Carrboro. 
All of these talented taste makers used the freshest market ingredients to create their tempting tureens of mouthwatering soups. These chefs are all familiar faces as regular customers at the Market.Each of the soups offered was an adventure for the taste buds, with 3 cold and 3 hot selections at this crisp morning sampling. As the smell of fresh soup wafted through the air, folks couldn't wait for a taste. The weather was perfect for the spicy fare created by the men behind the tables.  The chefs and their helpers ladled for hours, in some cases carefully garnishing each tiny cup. The line wound its way along the outskirts of the bandstand with a new taste treat around every corner. Chefs answered questions about their recipes, their restaurants, and basked in the glory of a job well done. The chefs enjoyed the compliments of the tasters, pleased with their creations. Folks of all ages opened wide to try something new and different. Magnolia Grill’s offering was spicy green tomato soup with crab and country ham (my favorite). Download the recipe.  Four Square Restaurant featured smoked chicken gumbo. Download the recipe. Crook's Corner created baked tomato soup with a popcorn garnish. Download the recipe. It was curried butternut squash soup with minted goat’s milk yogurt & toasted squash seeds at Elaine's table, where chef Bret Jennings had some help from his daughter. Download the recipe. Chilled cucumber and buttermilk soup flavored with sumac and coriander was the choice of Panzenella. Download the recipe. Acme chose Farmers’ Market roasted chili vichyssoise with lime juice and cilantro crème fraiche. Download the recipe. 
The Carrboro Farmers’ Market is located at the Carrboro Town Commons, at 301 West Main Street, next to Town Hall. The market is open from 7 a.m. until noon each Saturday until late December, and on Wednesday afternoons, from 4 to 7, until mid October. This tasting is one of the events that the Carrboro Farmers' Market sponsors each season for their customers. Customers can keep updated on these events by pointing their browsers to the web site www.carrborofarmersmarket.com, which will be updated soon.  The Carrboro Farmers' Market is in the peak of the late summer season. You can find many varieties of peppers, greens, beans, melons, flowers, tomatoes, eggplant, squash, cucumbers, new potatoes, sweet potatoes, okra, apples and pears. There are bedding and vegetable plants, baked goods, cheeses, jellies and crafts. Everything sold at the Carrboro Farmers' Market is grown or produced by the vendors, all within 50 miles of Carrboro. More on Carrboro's Farmers' Market. Computer Stuff | Downtown Carrboro Map | Events | Prices | Restaurants | UniqueOrn Enterprises 
|