Dear North Market Shopper, 

As I move about the community many individuals I encounter are not familiar with and, in fact, surprised to learn about the structure of North Market.

Not many people know that the North Market is operated by a not-for-profit organization, the North Market Development Authority (NMDA).  Our staff of four full-timers and three part-timers report to a 19-member board of directors who oversee the operation of the Market.

While the City of Columbus owns the building, it is the NMDA which attends to the oversight of the Market in our community.  

Unlike typical commercial real estate management ventures or shopping center operations, the Market is operated to create low cost economic opportunities for small family-run businesses and farms.  It is also operated to maintain an old-world style of business that is instrumental in creating the atmosphere that is so unique to our Market.

The NMDA receives its operating dollars from three sources: merchant rent, parking revenue and fundraising.  As a not-for-profit organization, we look to fundraising to help us maintain our position of pride in the community. 

On the evening of Saturday, May 22^nd, North Market will play host to our biggest fundraising event of the year, the Apron Gala.  The Apron Gala is a casual and fun evening of great food, drink and entertainment.  Each year our merchants go all-out to serve up the very best they can offer.  It’s a true gastronomic evening.  

Your $75 ticket is good for a full evening of appetizers, main courses, desserts and drinks personally served by our community of merchants.  Your ticket contribution also goes a long way in helping provide us with the funds so necessary to keep our Market great. 

So, if you’re looking for something fun, delicious and rewarding to do on May 22^nd you should pick up a ticket for the 14^th Annual North Market Apron Gala.  You’ll be doing something great for the Market and something even better for your appetite. 

Hope to see you at the Market and the Apron Gala.

Dave Wible

Executive Director

North Market will celebrate its fifth Grillmasters Festival over Memorial Day Weekend. The event has been expanded to  two days this year and will emphasize grilling, techniques and sauces (the smoke) as well as putting a little bite into your recipes with spices and hot sauces (the fire). North Market Grillmasters Festival will take place May 29 and 30 and feature special barbeque and fiery foods vendors, cooking demonstrations, culinary contests, live music and entertainment for the kiddies. 

Our regular farmers’ market will take place on Saturday and be augmented by special barbeque and fiery foods vendors including Black Swamp Gourmet, Chuck Evans’ Montezuma Brand, Crazy Uncle Jester’s Inferno World, Ole Ray’s Sauces, Patter Fam Sauces, Ron’s Original Hot Sauce and Urban Chefs. The vendors will be present Saturday and Sunday where you can see them in action along with local chefs at our grilling demonstrations that will boast a host of flavorful grilling recipes. Attendees are invited to watch as recipes are prepared, taste what the presenters have created and take tips to go home and try out on the grill. 

On Saturday, customers are invited to demonstrate their BBQ prowess in an Amateur Barbeque Sauce Contest that will be judged by local BBQ sauce makers.  First prize is $50 in North Market gift certificates. Returning in the “professional” category is the popular, “Thrilla at the Grilla.”  A couple chefs are given their own hibachis and charcoal then use their imagination as far as what they whip up on the grill. Our discerning judges will choose a champion and the public can taste their creations. The winner will take home the title “Baron of Barbeque” and $200 in North Market gift certificates. On Sunday the activities of the day will commence with an amateur Salsa Fresco Contest with another winner taking home $50 in North Market gift certificates.

“Memorial Day weekend kicks-off the Summer grilling season and North Market is the perfect place for a perfect barbecue.” Said David Wible, Executive Director of the North Market. “From our fresh poultry, meats, seafood and game to the broad offerings of our Farmers Market and The Greener Grocer, we have all the ingredients for summer grilling.  Our Grillmaster’s Festival adds an additional layer of “flavor” to the barbecue tradition by assembling some of the best grilling sauce makers in the country.”

Grillmasters Festival Schedule of Activities

Saturday, May 29

• 8 a.m., Farmers Market opens
• 9 – 11 a.m., music by BeJae Fleming
• 9 a.m., Cooking demonstration TBA
• 10 a.m. – 3 p.m., Face Painting by Rita
• 10 a.m., Amateur BBQ Sauce Contest
• 11 a.m., Cooking demonstration TBA
• 11 a.m.- 1 p.m., music by Island Breeze Duo
• 11 a.m.- 1 p.m., Columbus Dog Connection foster parents with adoptable dogs
• 11 a.m.- 1 p.m., balloons by Dr. Silverfoot
• 11 a.m. – 2 p.m., Mark Wood’s Cowboy Fun Show
• 12 p.m., Thrilla at the Grilla, two chefs face off for the title “BBQ Master”
• 1 – 3 p.m., music by Za Unitt
• 3 – 5 p.m., music by Dan Heidt
• 1 p.m., Cooking demonstration by Patter Fam Sauces
• 2 p.m., Cooking demonstration by Anthony Frazier of Urban Chefs
• 3 p.m., Cooking demonstration TBA
• 4 p.m., Cooking demonstration TBA

Sunday, May 30

• 12 p.m., North Market and outdoor vendors open
• 12 – 2 p.m., music by Avalon Nine
• 12 – 2 p.m., balloons by Dr. Silverfoot
• 12: 30 p.m., Salsa Fresco Contest
• 1:15 p.m., Cooking demonstration TBA
• 2 p.m., Cooking demonstration TBA
• 2 – 4 p.m., music TBA
• 2:45 p.m., Cooking demonstration by Anthony Frazier of Urban Chefs
• 3:30 p.m., Cooking demonstration TBA

The North Market Grillmasters Festival is a free event on Saturday, May 29 from 8 a.m. – 5 p.m. and Sunday, May 30 from 12 – 5 p.m.  For more information or to enter the BBQ Sauce, Thrilla at the Grilla or Salsa Fresco contests, please call the North Market at (614) 463-9664 or visit www.northmarket.com. 

The third rendition of CupcakeCampColumbus (or CCC3 for short), took place in the Dispatch Kitchen at the North Market this past Sunday. I think it’s safe to say that a “sweet” time was had by all.

Our cupcake bakers went all out to compete for the prizes and the glory of being declared the champion in their category. The categories in this round tended toward the seasonal with colorful and creative cupcake entries for St. Patty’s Day, Use of Bailey’s Irish Cream or Bushmill’s Irish Whiskey and Spring Themes. The Vegan category was hugely popular (and tasty!) this round too, and the North Market Inspired cupcakes literally “took the cake” with an abundance of amazing submissions inspired by a variety of North Market merchants and their delicacies.

Let’s take a look at the categories, contestants and commentary by the judges. Judges score and/or comments in parentheses when given:

Spring Themed Entries: Judged by Olivera Bratich, Jill Moorhead and Miriam Bowers Abbott

Honeypot Lemon Thyme ~ WINNER* ~ submitted by Mandy Farnsworth (24 out of 25 points)

Hello Hummingbird ~ Honorable Mention ~submitted by Kaylon Jackson (23 out of 25 points)

Honeyed Sweet Pea~ Honorable Mention ~ submitted by Jess Lavelle  (21 out of 25 points)

Buzzing Around ~ submitted by Danae Huff (20 out of 25 points)

Lovely Lavender Lemon ~ submitted by Timmura Johnson (18 out of 25 points)

The Honey Pot ~ submitted by Lisa Steward (18 out of 25 points)

Spring Garden ~ submitted by Rachel Morocco (18 out of 25 points)

*Winner Mandy Farnsworth received a CCC poster and pendant,  Spinelli’s Deli gift certificate, AmyD cupcake apron, and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Best Use of Bailey’s Irish Cream or Bushmills Whiskey Entries: Judged by Emily Clemons, Lisa Dillman, Johnny DiLoretto and AJ Perry 

Irish Coffee ~ WINNER* ~ submitted by Christina Taylor (23 out of 25 points, adorable appearance, nice, boozy flavors & good texture)

Killarney Stout & Whiskey ~ submitted by Mandy Farnsworth (21 out of 25 points, very cute, nicely iced, nicely balanced with both whiskey and stout flavors apparent)

The Burning Bush ~ submitted by Ashley Miller (17 out of 25 points)

Irish Neopolitan ~ submitted by Mary Lynn Penner (16 out of 25 points)

Irish Devil ~ submitted by Kim Rawls (14 out of 25 points)

Tipsy Cup O’ Cake ~ submitted by Lisa Sobczynski (11 out of 25 points)

Gluten Free Bailey’s Irish Cream ~ submitted by Candace Moser Stafford (8 out of 25 points)

*Winner Christina Taylor received a CCC poster and pendant, a bottle of Bushmills Irish Whiskey (we carded her), and AmyD coffee sleeve and  a Scrabble Chick “Keep calm and eat a cupcake” necklace

St. Patty’s Day Entries: Judged by Amanda Ellis, Joe Spinelli and Bethia Woolf

Irish Car Bomb A ~ WINNER* ~ submitted by Timmura Johnson (very professional looking, good flavor, creative decorations of hats and shamrocks, Bailey’s frosting, chocolate hidden in cupcake, every element added to theme)

Pot O Gold ~ Honorable Mention ~ submitted by Kaylon Jackson (loved the Cupcake Camp M&Ms and gorgeous rainbow cupcake, psychedelic! tastes like a mix)

Erin Go Bragh ~ Honorable Mention ~submitted by Erin Derryberry-Mason (great flavor & decorations, good cake, shortening frosting, sharp appearance, gold liner clever)

Pistachio Lime ~ submitted by Megan Rand (OK, good frosting, heavy, chewy)

Chocolate Stout with Irish Cream Icing ~ submitted by Chelsea Mahaffey (very gooey, good Bailey’s, not excited about appearance)

Pinch Me ~ submitted by Colleen Wingo (very lime, tart, green!)

Irish Car Bomb B ~ submitted by Christy Annis (sweet and boozy, crumbly)

Shamrock CupShake ~ submitted by MaryLynn Penner (minty, very green, a little tooth-pasty)

Shamrock Shake ~ submitted by Kate Chilek (very cute, reminds us of chewing gum or toothpaste)

*Winner Timmura Johnson received a CCC poster and pendant, an AmyD coffee sleeve, Sassafrass Bakery gift certificate and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Vegan Entries: Judged by Amy Dalrymple, Jennie Scheinbach and Amy Turn-Sharp

Lemon Basil ~ WINNER* ~ submitted by Amy Hamilton (perfect! light, grown-up, good balance, moist)

Anything Goes (aka the Master and the Margarita) ~ runner up #1 ~ submitted by Stacie Sells (perfect icing, burst of freshness, lemon + salt = great mix)

Jen Surprise ~ runner up #2 ~ submitted by Jen Killius (darling, good party cupcake, great idea, kid friendly & tasty!)

Dark Chocolate Blackout ~ submitted by Jessica Kania (deep richness)

I Can’t Believe It’s Not Bacon ~ submitted by Lisa Steward  (good concept)

I Can’t Believe It’s Not Butterscotch ~ submitted by Jen Uhlrich (tastes like a butterscotch lollipop)

*Winner Amy Hamilton received a CCC poster and pendant, Sweet Stella Designs cupcake bobby pins, an AmyD coffee sleeve, Bakery Gingham t-shirt and a Scrabble Chick “Keep calm and eat a cupcake” necklace

North Market Inspired Entries: Judged by Colleen Braumoeller, Bob Mangia & Martha Snee

Cardamon Sweater ~ WINNER* ~ submitted by Jim Eaton and inspired by Flavors of India (21 out of 25 points)

Hot and Cool Mango~ submitted by Sarah Loch-Test and inspired by CaJohn’s Flavor & Fire (20 out of 25 points)

Pad Thai Panache ~ submitted by Lyndsey Maynor  and inspired by Nida’s Sushi (19 out of 25 points)

Earl Grey Chip ~ submitted by Lisa Sobczynski and inspired by Jeni’s Splendid Ice Creams (18 out of 25 points)

Belgian Waffle Blitz ~ submitted by Lyndsey Maynor and inpired by Taste of Belgium (17 out of 25 points)

Chocolate Baklava ~ submitted by Katie Jo Kelley and inspired by Firdous Express (15 out of 25 points)

Citrus Serenade ~ submitted by Maggie Trudeau and inspired by Bubbles Tea & Juice Co. (14 out of 25 points)

The New Yorker ~ submitted by Paige DeMatteo and inspired by Barry’s New York Deli (14 out of 25 points)

Cup-a-Cannoli Cake ~ submitted by Kim Rawls and inspired by Pastaria (13 out of 25 points)

*Winner Jim Eaton received a CCC poster and pendant, Market Blooms gift certificate, AmyD coffee sleeve, Bakery Gingham t-shirt and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Thanks to our discerning judges: Olivera Bratich of Wholly Craft, Colleen Braumoeller of The Greener Grocer, Miriam Bowers Abbott of The Other Paper, Emily Clemons of Surly Girl Saloon, Amy Dalrymple of Made by AmyD, Lisa Dillman of RestaurantWidow.com, Johnny DiLoretto of WSYX 6/ WTTE Fox 28, Amanda Ellis of Bakery Gingham, Bob Mangia of Market Blooms, Jill Moorhead of The Hills Market, AJ Perry of Sassafrass Bakery, Jennie Scheinback of Pattycake Vegan Bakery, Martha Snee of Omega Artisan Bakery, Joe Spinelli of Spinelli’s Deli, Amy Turn Sharp of doobleh-vay.blogspot and Bethia Woolf of HungryWoolf.com.

Proceeds from CupcakeCampColumbus will go to benefit the Mid-Ohio Food Bank. (Edit: $950 was contributed to the Mid-Ohio Food Bank).

CupcakeCampColumbus was sponsored by Surly Girl Saloon, 52 Weeks of Baking, North Market, CrimsonCup Coffee, Bailey’s Irish Cream, Bushmills Irish Whiskey and Snowville Creamery. Judges and prize sponsors include AmyD, Bakery Gingham, Market Blooms, Pattycake Vegan Bakery, Sassafrass bakery, Spinelli’s Deli, Surly Girl Saloon and Wholly Craft.

Thanks to baker Amy Hamilton for letting us “borrow” her photos while we download ours!

It has been an incredible couple weeks of media coverage for the North Market! Just this Monday we were featured on the front page of the Columbus Dispatch – above the fold even! Check out the fabulous full article by Robert Vitale here>.  Accompanying the article on Dispatch.com was an outstanding video by photographer Doral Chenoweth that shows off the market and our merchants in all of their glory. View the video here>. While they were at it they created a smokin video on CaJohn that debuted on the home page yesterday here>.

This morning we were on television with the  dynamic Johnny DiLoretto (he’s awfully energetic for someone who gets up at 4 a.m.) to promote the Fiery Foods Festival. Johnny featured CaJohn’s Flavor & Fire, Hania’s Olde World Cuisine and Holy Smoke BBQ.

Saturday we escorted Tom McNutt around the North Market to give tips on what to give your sweetheart for Valentine’s Day. From fresh flowers at Market Blooms to truffles from Pure Imagination Chocolatier to wine from Grapes of Mirth and sweet endings with desserts from Omega Artisan Baking, we had plenty of ideas to share for those last minute shoppers in a quandary.

Last Thursday Columbus Alive gave North Market Poultry & Game’s Kitchen Little some well deserved praise for their homestlye cooking. Article here>.

On the same day The Other Paper gave their newest neighbor, Hania’s Olde World Cuisine, some made from scratch love too. Read about it here>.

And two weeks ago market patron favorite Lac Viet Market who is spreading their wings and opening a new place up on Bethel Road received some kudos from Gary Seman Jr. at ThisWeek News  here>.

Thanks to everyone who shares our love of the North Market and helps spread the word about us!

Always fresh, always local….just a couple of the reasons to love the North Market.

Gravlax
• 2 pounds fresh salmon, center cut from The Fish Guys
• 1 large bunch of dill, plus 1/4 cup chopped dill for serving
• 1 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons white peppercorns, crushed
• 1 tablespoon whole fennel seeds
• Zest of 2 lemons
• Pumpernickel bread, for serving
• Mustard Sauce

Directions:
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, lemon zest, crushed peppercorns, and fennel seeds in a small bowl. Vigorously mix the dry ingredients to “bruise” the lemon zest and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Tightly wrap the salmon in plastic wrap. Place a smaller pan on top of the plastic wrap and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and a mustard sauce of your choice. You can also serve with chopped red onion and capers, if desired.

If you’ve been here (and we hope you have and return frequently), then you know that a visit to the North Market is quite the sensory experience. What with the colorful and captivating sights, the sound of the market bustle, the wonderful aromas as you travel around the building and the unparalleled tastes of our merchants’ offerings, this place is something special to behold. And we did our best to capture a fraction of that goodness in our newest video vignette. We’re still waiting for “smell-o-vision” technology to become affordable, but we think you’ll get the picture!

The North Market is excited to announce the roster of upcoming School of Cooking classes for the first half of 2010. Cooking classes make the perfect gift for your favorite foodie and they are value-priced at $50 each or $125 for 3 classes. The School of Cooking even offers opportunities for your aspiring young chef with hands-on kid’s classes centered on Valentine’s Day and Mother’s Day offered at $35 each.

Launched in autumn of 2009, the North Market School of Cooking offers basic cooking classes, ethnic cooking classes, hands-on classes for kids, classes with Dispatch Food Editor Robin Davis, and the ever-popular Chef Series classes. Participants have a clear view of the cooking action through the use of 2 LCD monitors and a roaming camera. Classes take place in the Dispatch Kitchen on the second floor of the North Market and parking in the North Market lot is included in the class price. The upcoming class schedule offers an appealing blend of offerings for everyone from amateurs to restaurant aficionados.

Chef Series teams up with Dine Originals Columbus
A new year brings new partnerships for the School of Cooking. The Dine Originals Chef Series is a product of collaboration between Columbus’ public market and the independently owned and operated restaurants of the Dine Originals Columbus group. Chefs from fourteen of the Dine Originals’ outstanding restaurants will hold demonstration style classes which culminate in the sharing of the meal prepared with recipes provided for class participants to recreate the meal at home. The alliance is an ideal one as both the North Market and Dine Originals share a mission to celebrate and promote locally owned and operated independent food purveyors.

Kid’s Classes Join the Line-Up in the North Market School of Cooking!
Kids ages 8 to 14 will be able to put on an apron on February 13 and learn to prepare a dish for their Valentine in the Cooking for Valentines class. On May 1, kids will learn how to make a meal for that special parent in their life in the Cooking for Mother’s Day class. All Kid’s classes are $35 per student and take place on a Saturday morning from 10:30 a.m. to 12 noon. Parents are welcome to stay for the class or use the opportunity to shop the market.

Classes with Robin Davis return to the North Market School of Cooking
You have read her stories in the Dispatch and have seen her cook on WBNS10TV, now you can join Robin Davis up close and in person in her studio kitchen. Want to see what ale lends to a recipe? Robin will show you the way on January 21 in the Cooking with Beer class. Learn the basics of protein in the Meat 101 class on January 24. When you are sick of winter and need something to take the chill off she’ll share some warming recipes on February 21 with a Soups class. On March 24, Robin will work with Hubert Wilamowski from Hania’s Olde World Cuisine cook up some traditional Eastern European specialties. Finally, Robin will get into gear with a spring menu for the “Almost Summer” class on May 16. We hope you will join Robin, our Dine Originals chefs and other local experts for a class, or three in the new year!

Winter/Spring Class Schedule

January
20 Katzinger’s ~ Diane Warren
21 Cooking with Beer with Robin Davis
24 Meat 101 with Robin Davis
27 Shaw’s Restaurant and Inn ~ Susie Cork

February
7 Mardi Gras
3 Rigsby’s Kitchen ~ Kent Rigsby
10 Alana’s Food and Wine ~ Alana Shock and Devon Morgan
11 Vegetarian Cooking
13 Kids’ Cooking for Valentine’s Day
18 Makin’ Bacon
21 Soups with Robin Davis
24 G. Michael’s Bistro ~ David Tetzloff

March
3 Black Creek Bistro ~ David Morrison
7 Seafood Suppers
18 The Refectory ~ Richard Blondin
24 Eastern European
31 Trattoria Roma ~ Matt Prokopchak

April
7 Barcelona Restaurant and Bar ~ Paul Yow
14 Z Cucina di Spirito ~ Travis Hyde
28 Inn & Spa at Cedar Falls ~ Anthony Schulz

May
1 Kids’ Cooking for Mothers’ Day
5 Elevator Brewery & Draught Haus ~ Nate Crockett
6 Almost Summer with Robin Davis
19 Banana Bean Cafe ~ Kevin Caskey
26 Cotters Restaurant at the Arena

The Dispatch Kitchen is located on the second floor of the North Market. Registration is required and enrollment is limited for individual classes. Class reservations may be made online, by phone 614-463-9664, by email info@northmarket.com, or in person at the business office on the second floor of the Market building.

Marty McGreevy and Bob Mangia hand-tie hundreds of beautiful flower bouquets a week. Their colorful creations and cheerful salutations greet Market shoppers upon entry to the Market.

We know that many of you have fun keeping tabs on the North Market through our website, blog, Facebook page and Twitter. But some of you appreciate the tactile distinction of printed pieces too.  With the help of some special friends, we’ve printed the North Market Holiday 2009 guide to celebrate the season and inform you of all the fresh, local goodness the North Market has to offer!

This edition includes holiday sentiments from David Wible, our Executive Director, plus gift guides, recipes, upcoming events, wine suggestions and a preview of the upcoming School of Cooking and Chef Series classes. Stop by your favorite merchant and pick one up!