For the best in local farm to table produce, acclaimed chefs from all over the Los Angeles area schedule Wednesday and Saturday mornings for a trip to the oldest and most respected certified farmers’ market in California:
Santa Monica, CA (PRWEB) June 2, 2010
For the best in local farm to table produce, acclaimed chefs from all over the Los Angeles area schedule Wednesday and Saturday mornings for a trip to the oldest and most respected certified farmers’ market in California: the Downtown Santa Monica Farmers’ Market, which features 75 farmers and takes up more than 4 city blocks. Whether these chefs are hunting down the best new potatoes, rainbow chard, beets, spring onions, white corn, artisan cheeses or exotic spices, they are sure to find not only the rarest, freshest ingredients, but the highest quality.
Two of those chefs who regularly buy their produce just outside their restaurants' doors in Downtown Santa Monica are Roberto Maggioni, Executive Chef of Locanda del Lago and Raphael Lunetta, Owner and Executive Chef of JiRaffe. They agreed to share two of their favorite summer recipes made entirely of ingredients they gather at the Santa Monica Farmers’ Market.
CHILLED GAZPACHO SOUP
Roberto Maggioni, Executive Chef at Locanda del Lago
Makes 4 servings
4 Heirloom Tomatoes, large
1 cup Extra Virgin Olive Oil
1 Persian Cucumber, diced
½ Red Onion, diced
2 Red Bell Peppers, small, diced
2 Yellow Bell Peppers, small, diced
1 cup White Wine Vinegar
3 cloves Garlic
** Salt and Pepper, to taste
- Chop all ingredients in food processor
- Pass through a filter or cheese cloth to remove large food particles
- Adjust salt and pepper as necessary Serve chilled
Locanda del Lago is located at 231 Arizona Avenue in Santa Monica, California. lagosantamonica.com
ROASTED BEET SALAD WITH CARAMELIZED WALNUTS,
DRIED CHERRIES AND GOAT CHEESE
Raphael Lunetta, Owner and Executive Chef at JiRaffe
Makes 4 servings
3 Medium red beets
2 Tbsp. Banyuls vinegar
1 cup Dried cherries, chopped
¼ cup Grapeseed oil
1 cup Walnut halves or pieces
1 Tbsp. Chives, chopped
1 Shallot, peeled and minced
1 cup Sugar
1 tsp Fresh ginger, minced
1 ½ cups Goat cheese
1 Tbsp. Italian parsley, chopped
2 Large tomatoes, skin removed, seeded, and diced
- Roast beets: Preheat oven to 350 degrees. Wrap beets in aluminum foil and place on a baking sheet with a little water. Roast 40 to 50 minutes or until cooked through. Let cool. Peel beets and shred on a box grater. Set aside.
- Prepare Vinaigrette: In a jar with a tight seal, mix ginger, Banyuls vinegar, grapeseed oil and season to taste with salt and pepper. Shake well and set aside.
- Caramelize walnuts: Heat corn oil in saucepot. In a separate pot, bring water to boil and blanch walnuts for 4-5 minutes. Drain well. Toss with granulated sugar and deep fry until golden brown. Remove and let drain.
- Prepare Goat Cheese: Place goat cheese in a food processor and mix until creamy in texture. Remove and place in a pastry bag.
- To Serve: In a mixing bowl, combine shredded beets with diced tomatoes, dried cherries, caramelized walnuts, chives, shallots, parsley and season with salt and pepper. Toss with the vinaigrette and adjust seasoning. Place a ring mold in the center of a plate and fill with beet mixture. Top with the goat cheese and garnish with chopped chives.
JiRaffe is located at 502 Santa Monica Boulevard in Santa Monica, California. jirafferestaurant.com
The Downtown Santa Monica Farmers’ Market
Location: Arizona and 2nd Street
Wednesday Hours: 8:30 a.m. to 1:30 p.m.
Saturday Hours: 8:30 a.m. to 1:00 p.m.
Featured restaurant food tent hours on Wednesdays: 10:00 a.m. to close
For a more complete schedule of events please visit: smgov.net/farmers_market