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Culinary Team to Chef At The Market

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Add a heaping spoonful of Grandmother’s apron strings and a dash of New Orleans to an abundance of culinary training. That recipe describes the culinary team coming to Chef At The Market. We are pleased to announce that we will be having two chefs for this special event to showcase the local foods.

Coming is Butch Davis who has culinary training in the French-style of cooking.  Chef Davis is a life-long culinarian, whose family has been deeply involved in cooking for three generations. He first learnt the art at his Grandmothers and Mothers side with guidance from extended family. He has worked at various venues including at the Brackenridge Heights Country Club and the U.S. PGA Open in 2007. Butch is also an accomplished gardener and grows many of his own vegetables for use in his kitchen. Assisting Chef Davis will be Chef Colin Jack, who has many years experience in culinary arts. He has worked for the Food Network in assisting Robert Irvine for Dinner: Impossible Mission. Currently, he is the lead cook for Tables On The Green serving New Orleans cuisine with a Pittsburgh flare.

As previously announced a cooking demonstration will be held on August 30 from 1:00 p.m. to 5:00 p.m. at the Potter County Farmers’ Market. The Market is at the corner of North East and East Second Streets (Rt. 6E) located adjacent to the courthouse square in downtown Coudersport. Come and talk with the chefs to learn about fresh ingredients, local foods and new dishes you can create in your own kitchen using items from market vendors.

Author: Alvie Fourness

At the heart of Wooleylot Farm is the garlic (allium sativa) the freshest, most local cloves. We started growing garlic a few years ago and realized quickly that “it grows pretty well in Potter County and… people like it.

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