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Tasting Oklahoma features Cherry Street Farmers' Market

Cherry Street Farmers' Market-slide0
Jill Meredith 2014

It’s spring and we all know what that means. It’s Farmers’ Market time, baby! That’s right, local farmers’ markets will be opening soon, including the largest one in the state – The Cherry Street Farmers’ Market, which opens this Saturday, April 5th. Several special guests from the Market joined Chef Amanda Simcoe in the kitchen for an evening of delicious fun at last week's Tasting Oklahoma.

Chef Amanda Simcoe hosted a kitchen full of guests at the farmers' market show.
Jill Meredith 2014

According to Market Administrator, Penni Shelton and President of the Board,, Scott Swearingen, this year's market – its sixteenth, to be exact- promises to be the best yet.

The lucky studio audience got to hear all about the upcoming season, plus sample the delicious wares from four participating local chefs.

The first course came from Chef Teri Fermo from Bohemia Moveable Feast Catering. She started the meal with a braised oxtail soup dumpling on mushroom chevre ragout. Cleverly made from wonton wrappers, the dumplings were light and absolutely addictive as is Chef Fermo’s personality. The dumplings were filled with a oxtail aspic, which became like a soup when warmed. The unctuous mushroom ragout was thickened by chevre (goat cheese). Feisty and very personable, Chef Fermo was a joy to watch and her food was fabulous. This course was paired with d'Arenberg The Hermit Crab Viognier Marsanne 2011.

Chef Valarie Carter, who co-writes The Busy Kitchen column for the Tulsa World prepared the salad course. Beautiful salad greens were tossed with roasted red pepper vinaigrette and topped with pecan crusted herbed cheese rounds, the cranberry bread from Farrell Family Bread. From the crunch of the nuts and toasty bread to the creaminess of the cheese, tang of the dressing and a slight touch of sweetness from the cranberries, this salad was almost a meal in itself. It was paired with 2013 Nobilo Regional Collection Sauvignon Blanc.

The third course was served by Chef Rick Miller from Farrell Family Bread. He served the enthusiastic audience some incredibly tender braised short ribs with smashed red potatoes and wilted Swiss chard. Fall off the bone tender, the ribs were a rich and satisfying main course. The potatoes and wilted Swiss chard were perfect accompaniments to the ribs. The course was paired with 2010 Petra Zingari Toscana.

As full as everyone was, we all had room for dessert, especially the triple berry tart from Chef Michael Hobbs from Artisan Bakers. It was a luscious, but not too heavy way to end the meal. Paired with Lunetta Prosecco, the tart was a hit with the audience, as was the rest of this market inspired dinner.

Be sure to head on out to the Cherry Street Farmers' Market this year and join in on the fun, fantastic food and phenomenal produce.It will be open from 7-11, every Saturday morning, rain or shine, until sometime in October.

The show is sponsored by Ballyhoo Creative Group, Party Pro Rents, Collins Midtown Liquor and Johnny Price Health and Strength Training Systems. It is hosted by Chef Amanda Simcoe at the The Galley Sink Test Kitchen at Kitchen Ideas.

Be sure to watch all four Cherry Street Farmers' Market episodes on YouTube:
Episode 1, Episode 2, Episode 3, Episode 4, Episode 5

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