Sharing simple flavorful foods with family, friends and the community, brings people together and supports community sustainability
Sandy Spring, MD (PRWEB) September 21, 2008
With the first cool days upon us, Willoughby's Market hosted its first Seasonal Chef's Table and Community Festival of Flavors events. Guests invited to the Chef's Table were given a behind the scenes glimpse of the culinary masterpieces to be introduced during Saturday's Fall Festival of Flavors. They were given a ring side seat to witness the culinary skills of Chef Steve Rudman. The menu consisted of rustic comfort prepared foods that Willoughby's Market will be offering to its customers this fall. Guests dined on an elegant earthy chopped salad of fresh bell peppers, cucumber and beans, flaky delicious Chicken and vegetable tart - Willoughby's twist on the traditional pot pie, delicate Halibut fillets with lemon, butter and capers prepared in a parchment pouch, rich Beef Bourguignon, Chicken Cacciatore, and sumptuous chocolate chip bread pudding for dessert and to complete the meal a selection of cheese (from the Willoughby's case). A Sommelier offered wine pairing for each course including a fruity and rich dessert wine.
As each course was presented, Chef Rudman explained the ingredients and the preparation techniques used to create these simple and flavorful rustic culinary creations. Co-owners Steve and Terry Rudman believe that the simplicity of preparation using quality flavorful ingredients produces dishes that stand the test of time. "Sharing simple flavorful foods with family, friends and the community, brings people together and supports community sustainability". Chef's Table guest Henry Lieberman, past Executive Director of the Sandy Spring Museum agreed. "The opportunity to have a selection of Willoughby's masterful cuisine fare was a special treat. We tasted truly outstanding offerings. I feel we are truly blessed to have such a specialty market in the heart of the community. What a treat to pick and choose your quality meats or seafood with freshly prepared supporting dishes and an array of wines and cheeses to fill out one's menu. I loved it."
Following the Chef's Table on Friday evening, the entire community was invited into Willoughby's Market on Saturday to sample the new prepared foods menu for the Fall, local products. For those who wanted to be creative, they were able to sample the large selection of fresh and unique rubs, marinades and sauces offered to create their own culinary delights.
In addition to the seasonal "Festival of Flavors" events and in response to community requests, Willoughby's Market will begin offering small group cooking classes twice a month beginning in October. The first class will be "The Art of the Knife" . For more information and to sign up for the weekly E-newsletter, you are invited to view Willoughby's Market website, http://www.willoughbysmarket.com