The North Market is pleased to announce the roster of upcoming School of Cooking classes for autumn 2010. Cooking classes make the perfect gift for your favorite foodie and they are value-priced at $50 each or $125 for 3 classes. To make a good thing even better, all classes for the fall schedule purchased in the month of August have been discounted to $40. 

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 Dine Originals 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.

Dine Originals Chef Series
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 group. Chefs from thirteen of the outstanding Dine Originals 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.

Kids’ Classes get an enthusiastic new teacher
Food educator, mom and HoundsintheKitchen blogger Rachel Tayse Baillieul joins the School of Cooking team for two classes sure to entertain and educate your kids ages 4 to 8. Rachel will teach the hands-on classes Awesome Apples on September 16 and Pounds of Pumpkin on October 14. Sheri Lisak will return to teach BBQ for Kids on October 16. This class is open to kids ages 8 to 14. All kids’ classes are $25 per student. Parents are welcome to stay and watch the class.

Classes with Robin Davis
You have read her stories in the Dispatch and have seen her cook on WBNS10TV, now you can join cookbook author and James Beard award winner Robin Davis up close and in person in her studio kitchen as she guides you through her cooking classes. Robin will host Sweet and Savory Apples on October 17 and Chicken - The Whole Bird on November 14.

Fall Class Schedule

September
8 Chef Series ~ Barcelona
9 Sushi Rock
12 Pastry and Tarts
15 Chef Series ~ Alana’s Food & Wine
16 Awesome Apples (Kids’ Class $25)
19 Harvest Time
22 Chef Series ~ Due Amici
23 Canning the Welly Way
29 Chef Series ~ Katzinger’s Delicatessen

October
6 Chef Series ~ Tasi Cafe
7 Plated Desserts to Impress
13 Chef Series ~ Rigsby’s Kitchen
14 Pounds of Pumpkin (Kids’ Class $25)
16 BBQ (Kids’ Class $25)
17 Sweet and Savory Apples
20 Chef Series ~ The Refectory
21 Chef Series ~ G. Michael’s Bistro
24 Autumn Soups
27 Chef Series ~ Shaw’s Inn & Restaurant

November
3 Chef Series ~ Skillet
4 Latitude 41
7 Beyond the Pumpkin Pie
10 Chef Series ~ Barrio
11 Columbus Fish Market
14 Chicken - The Whole Bird
17 Chef Series ~ Trattoria Roma

December
1 Chef Series ~ Basi Italia

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 by phone 614-463-9664, in person at the business office on the second floor of the Market building or online here>.  More details about the scheduled classes including class times, instructors and menus (when available) are available online here>.

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!

CupcakeCampColumbus, will return to the North Market on Sunday, March 14 from 1 to 3 p.m. in the Dispatch Kitchen and “this time it’s frostable.” Organizers Carmen Owens of Surly Girl Saloon, Kiesha Jenkins-Duffy of the blog 52 Weeks of Baking and the North Market’s Mary Martineau are offering a festive Saint Patrick’s Day and spring-themed celebration of cupcakes.

Approximately forty different flavors of cupcakes created strictly by local amateur bakers will be featured. This round’s classifications include:

Best St. Patrick’s Day Cupcake: It’s just three days before “the wearing of the green” and your cupcake should pay tribute to this fanciful day of Irish frivolity. Give us green icing, shamrocks or leprechauns, but leave the orange at home!

Best Use of Bailey’s Irish Cream or Bushmills Irish Whiskey: We’re guilty of another Irish-themed category here, but for this one we want you to incorporate some fine Irish libations. You can choose to include Bailey’s Irish Cream or Bushmills Irish Whiskey into your recipe or, heck, go hog-wild and use both!

Best North Market-Inspired: The North Market features a little of everything and so should these cupcakes. Cupcakes inspired by Jeni’s Splendid Ice Cream flavors were popular in the last round. How about using one of our ethnic eateries for inspiration? With Thai, Vietnamese, Mediterranean, Belgian, Indian, Italian and even Polish cuisine on market there’s a world of inspiration here!

Best Spring-themed: The crocuses will bear their delicate little heads any day now and we’re sure the brilliant gold forsythia will bloom shortly. In the meantime, bake up a batch of cupcakes that reflect the rebirth of our greenery from the cold winter.

Best Vegan: No animal products permitted. Bring us the tastiest cupcake you can create without using milk, eggs, butter or any other animal product.

Local celebrities, bakers and other experts will be on hand to judge each category and fabulous prizes will be awarded to the winners. Applications for cupcake bakers and tickets for cupcake eaters are now available. To register to be a cupcake baker visit the CupCakeCampColumbus website. BAKER REGISTRATION FILLED. If you’re not a baker, but you are an avid cupcake eater and you would like to attend, tickets are $10 with the proceeds benefiting the Mid-Ohio Food Bank. TICKETS SOLD OUT.

 Tickets are limited and the event has sold out each time so get yours early!

Finally, if you’re all about quantity over quality, perhaps you’d like to enter the Cupcake Crush. In this contest the first intrepid eater to finish a set amount of mini cupcakes provided by the Surly Girl Saloon will take home a special award. Registration for the Cupcake Crush will take place on the day of the event.

CupcakeCampColumbus is 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, The Hills Market, Market Blooms, Pattycake Bakery, Sassafrass bakery, Spinelli’s Deli, Wholly Craft. The event will take place on Sunday, March 14 from 1 to 3 p.m. in the Dispatch Kitchen of the North Market. Admission is free for registered cupcake bakers, but space is limited. Only 100 tickets are available for $10 each to the general public. Keep up with the ongoing details of CupcakeCampColumbus on the website or visit or on the North Market events page.

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.

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!

The North Market in conjunction with Dispatch Food Editor Robin Davis has expanded its class offerings and established the “North Market School of Cooking” scheduled to launch this fall with Davis at the helm. The North Market School of Cooking classes will be comprised of a range of offerings including classes on the basics, ethnic cooking classes, special Sunday sessions with Robin and the ever-popular Chef Series classes.

The Chef Series returns with a lineup of tried-and-true favorites including Matt Prokopchak of Trattoria Roma, Rocco Valentino of Pastaria and Paul Yow from Barcelona. New additions include Spencer Budros of Pistacia Vera, Richard Blondin of The Refectory, Michael Jones of The Greener Grocer and Matt Linebrink of Latitude 41. Chef Series classes are designed as demonstration events where participants get to mix and mingle with their favorite chefs, garner a closer insight into their personalities and savor a three course meal prepared during the course of instruction.

The North Market is also offering a chance to join Dispatch Food Editor Robin Davis in the kitchen for “Sunday Sessions.” These afternoon classes pull together some of Davis’ favorite meals from Land and Sea to Restaurant Favorites. In addition, Davis will be offering a hands-on Thanksgiving Boot Camp to a limited number of people who want to learn how to make the holiday meal. She’ll take you through everything from how to baste and roast a turkey, make perfect gravy and finish it up with a delectable traditional dessert.

“I’m asked all the time about cooking classes in Columbus. People are more interested than ever about learning how to cook,” Davis said. “I think this will really fill a need in a fun, friendly environment. And I love teaching cooking classes. It gives me a chance to be face to face with readers and viewers and share an afternoon of cooking and camaraderie.”

Also new this fall is an ethnic series, including a sushi class by Nida Perry of Nida’s Sushi, a Vietnamese class taught by Thang Nguyen of Lac Viet, and an Indian cooking class by cooking instructor Pradip Ramachandran.

Finally, the School of Cooking also has a line-up of entertaining and technique classes including a Harvest Menu and Northern Italian Menu, being taught by Sheri Lisak, a former assistant to Betty Rosbottom. Classes on baking, vinaigrettes and more are also on the schedule for those interested in learning the fundamentals of cooking. 

Fall Class Schedule

 Chef Series, Wednesdays 6:30-8:30 p.m.

$65 per session or $300 for any five sessions, limit 24 per class

• Wednesday, September 16 ~ Rocco Valentino - Pastaria                     
• Wednesday, September 23 ~ Matt Prokopchak - Trattoria Roma                                           
• Wednesday, September 30 ~ Spencer Budros - Pistacia Vera             
• Wednesday, October 7 ~ Michael Jones - The Greener Grocer
• Wednesday, October 14 ~ Matt Linebrink - Latitude 41
• Wednesday, October 28 ~ Richard Blondin - The Refectory
• Wednesday, November 11 ~ Paul Yow - Barcelona                                                   

School of Cooking Classes

Weekday Evenings 6:30-8:30 p.m. and Sundays 1:00 - 3:00 p.m.

$50 per session or $125 for any three sessions (unless otherwise noted), limit 24 per class

 September

• Thursday, September 10, Sushi ~ Nida Perry - Nida’s Sushi
• Sunday, September 13, A Harvest Menu ~ Sheri Lisak
• Sunday, September 20, Sunday Session with Robin Davis ~ Restaurant Favorites at Home

October

• Monday, October 5, Sauces, Gravies and Vinaigrettes
• Thursday, October 8, Vietnamese Cuisine ~ Thang Nguyen - Lac Viet Market
• Sunday, October 11, Sunday Session with Robin Davis ~ Land and Sea
• Sunday, October 18, Northern Italian ~ Sheri Lisak
• Monday, October 19, Baking 101

November

• Sunday, November 1, Sunday Session with Robin Davis ~ Comfort Food for Company           
• Sunday, November 8 ~ Thanksgiving Boot Camp, $100 per person, 1:00 - 4:00 p.m.
• Thursday, November 12, Indian Cuisine Made Simple ~ Pradip Ramachandran
• Sunday, November 15, Holiday Cookies: Drop, Roll and Chill

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.

One of the most fabulous aspects of my job (and there are many), is that I have the opportunity to work with a number of Columbus’ wonderful chefs, and better yet, to taste their culinary creations! This week it was my pleasure to work with Chef Matt Prokopchak from Trattoria Roma:

We have a little fun around here teasing Matt about his age as he looks so young (and is barely 30), but there is no question of his talent in the kitchen. This was the fourth Chef Series Class taught by Matt and his students are never disappointed. He started off with a fun theme of “appetizers you can make with what’s left in your kitchen.” I won’t speak for you, but what’s lying around our chef’s kitchen is probably a wee bit more exciting than what’s in mine. Matt created a couple of canapes to start. First was a sort of deconstructed bruschetta that consisted of a slice of cucumber with a square of cheese topped with a toasted crouton and drizzled with balsamic. OK, I thought, I can totally make that with stuff from my kitchen. Part 2 was Risotto Cakes made from leftover risotto (well, I can only dream of having risotto as a leftover in my kitchen).

Risotto Cakes

3 qt. Risotto

2 Eggs

4 oz. Cappicola, chopped into small pieces

4 oz. Provolone, chopped into small pieces

Crumbs, pita or tortilla

In medium mixing bowl combine risotto, eggs, capicolla and provolone until mixture is uniform. Put bread crumbs on a plate, form the risotto into patties and dust in the grumbs. Place risotto cakes on greased baking sheet and bake at 400 degrees for 3 minutes. Flip and bake for another 3 minutes.  Serve with condiment of choice.

The mention of appetizer three aroused a small amount of skepticism: Sardines in Sweet and Sour Sauce. Those of us who are not sardine enthusiasts raised our eyebrows.  Once the dish was completed not a crumb was left on the plates of the audience, doubters and devotees alike!

Sardines in Sweet and Sour Sauce

Sardines, rinsed and dried

Flour for dredging

1/3 C. olive oil

3 Tbsp. butter

Dredge sardines in flour. Combine butter and olive oil in pan over medium-high heat. When butter is melted, place sardines in pan and fry until crispy on one side. Flip and crisp other side. Remove with a slotted spoon and set on a platter. Repeat until all fish are fried.

1 C. dried cherries or raisins, soak in liquid 30 min., drain and set aside

8 oz. shallots, cleaned and sliced

1 tsp. salt

1/2 tsp. cracked pepper

12 oz. red wine vinegar

6 oz. pine nuts

Add oil and saute shallots until translucent, add salt, pepper and vinegar. Add dried fruit (Matt also added shredded cabbage and capers at this point) Continue to cook until vinegar reduces by half.  To serve, scatter sardines with pine nuts then pour the sauce over and cool to room temperature. Can be refrigerated up to 4 days.

Next up we had stuffed rigatoni baked with a medley of veggies. One of the fun things about Matt is that he’s up for anything. For instance, he discovered this Romanesco Magnifico at The Greener Grocer while foraging for ingredients:

This newfangled and funky-looking veggie is a cross between broccoli and cauliflower.  Matt passed them around for everyone to ogle, then chopped them up as a topping for his rigatoni stuffed with fresh ricotta.

Fresh Ricotta Cheese

1 gallon whole milk

1/4 C. lemon juice

In a heavy bottomed pot, place milk and juice over low heat. Lightly stir pot. Do not skim. While the milk is cooking you may add any desired flavoring to it. Right before milk begins to simmer, drain through a cheese cloth or fine strainer. Let drain for 15 minutes. Store in airtight container for up to 3 days.

Matt stuffed the rigatoni (cooked al dente) with the fresh ricotta cheese (you can also add desired spices into the mix). Then covered them with chopped veggies including the Romanesco Magnifico and I believe some sauteed cabbage. On top of that went a nice covering of feta cheese. He popped it all into the oven and voila!

Out came this technicolor dish that he served with chunks of roasted pork shoulder. We were already impressed with Matt’s courses to this point when he announced dessert: creme brulee. For timing sake Matt had the desserts pre-made from Trattoria Roma, but demonstrated the recipe while we contemplated licking the creme brulee cups clean. 

Creme Brulee

20 oz. heavy cream

5 oz. confectioners sugar

1.5 oz. vanilla extract

3 oz. granulated sugar

2 oz. water

8 egg yolks

2 oz. coffee liquor

Scald cream, confectioners sugar and vanilla in sauce pan.  Meanwhile, combine the granulated sugar and water over heat in a separate pan until carmelized. In a third bowl beat egg yolks thoroughly and add coffee liquor. Temper the caramel sauce into the cream, then temper it all into the egg mixture. Strain through a fine mesh strainer and pour into baking cups. Place cups in a warm water bath and bake at 350 degrees for 35-40 minutes until the custard is firm, but not solid. Chill before serving. If you’ve got a high-tech torch like Matt you can sprinkle the tops with finely ground sugar (throw it in the food processor for a few seconds) and torch it for a nice burnt sugar crust.

If you missed this one you can join us for the next Chef Series Class on Wednesday, March 25 in the Dispatch Kitchen with Chef Matt Langstaff of Bexley’s Monk! Tickets are $60 per person and available by emailing info@northmarket.com.

More photos from Matt Prokopchak’s class here: http://www.flickr.com/photos/33474685@N08/sets/72157615170890835/

One of the most-sought-after prizes at our annual Apron Gala silent auction is the “Market Table Dinner.” It’s an intimate, after-hours, behind-the-scenes dinner for you and nine of your favorite people.

The affair is held in the Dispatch Kitchen, prepared by one of Columbus’ favorite chefs and served by the Market staff. This year’s Market Table maestro was board member and chef extraordinaire, John Dornback of Basi Italia.

Recent Board President emeritus Michelle Chippas and husband Glen Pritchard entertained four other couples at the Market Table this past Saturday night. Chef Dornback cooked up an exemplary five-course meal for those in attendance. Upon arrival the guests were greeted with glasses of Dibon sparkling wine and Scottish Salmon Tartare in Endive Boats:

Once the party had settled in the first course was served, a lovely seared scallop with roasted beet tapenade and mustard green pesto. At this time your intrepid blogger must have been too busy serving as she neglected to take a photo, but having tasted some of the “extras” I assure you it was a splendid start! I’ll make up for it with two photos of the second course. Chef Dornback scored and seared little disks of foie gras:

And served them on a bed of sauteed butter beans with sweet peppers and sherry wine. This course was accompanied by a Joel Gott Chardonnay.

Course number three was Lobster Risotto with fresh lemon, chives and marscapone. It was served with a Riesling who’s vintage I neglected to note (sorry).

The main course was a hearty Filet of Rib Eye served with parsnip potatoes and garnished with a wile mushroom and port wine sauce. Served with Pets Petit Sirah.

The evening was capped off with bowls of roasted berries lightly drizzled with balsamic vinegar:

And topped off with fresh whipped cream:

Many thanks to Michelle Chippas and Glen Pritchard for their support of the North Market through the Market Table purchase. And cheers to Chef John Dornback for creating an exceptional meal!

If this all sounds too good to be true, you too can bid on the Market Table Dinner and other fabulous silent auction items at the North Market Apron Gala. Save the date for this year’s bash: Saturday, May 16 from 7 - 10 p.m.