As promised we are having a guest chef at My Manakin Market in the Local Agrarian's booth this Saturday, June 18th.  I have chatted with several fine chefs in our surrounding area and the criteria for choosing is this~

Chefs who embrace using local, seasonal, clean, ethically raised, meats and chemical free/gmo free vegetables.  In short, real Chefs!

I am happy and excited to announce that Chef David Quizenberry will be joining us for a 10 a.m. cooking demo making a lovely seasonal vegetable terrine.

Here is a brief bio just to give you a bit of background:

Culinary training at Johnson and Wales 1999

Cooked at Savoy Hotel in London as well as Italy and Holland.  Executive Chef locally at Havana 59, City Bar, Chop House and Morton's Steak House.  Currently Chef de Cuisine at the Federal Reserve Bank of Richmond, Executive Dining Room.

I am thinking he is qualified in teaching us how to prepare and assemble a seasonal terrine.

I hope to see you all out this Saturday to give a warm welcome to David as he is donating his time and talent.

Michele,

Your Local Agrarian Liaison