Fresh food is super on trend and oh so fashionable.
You no doubt have heard the phrase “Farm to Table”. “Farm to table” is the concept of purchasing locally grown food directly from the source. The term comes from the idea that the less time and fewer hands it takes for the food to get from the farm to the table, the fresher, more environmentally sensitive and community minded it is.
This weekend I attended a foodtacular Farm to Table event hosted by Wolfgang Puck Bar and Grill and the Intuitive Forager at Downtown Summerlin.
Before I get to the event I want to tell you a little about the Intuitive Forager and the amazing Farmer’s Market at Downtown Summerlin. For over a decade Kerry Clasby aka the Intuitive Forager and purveyor of the Downtown Summerlin Farmer’s Market has been an organic grower, distributor, and professional forager for Celebrity Chefs with world-renowned restaurants in Las Vegas, Los Angeles, San Francisco, and New York. She weaves her way throughout the country to over 600 family farms and artisans tasting, smelling, and foraging to uncover the ‘perfect peach,’ of heirloom vegetables, fruits, nuts and berries. The Downtown Summerlin Farmer’s Market takes place every Saturday from 9am-2pm and carries organic, sustainably grown produce from California and Nevada family farms offering the freshest, tastiest, nutritional rich fruits and vegetables. Some of the finest Gourmet Food Artisans join the market lineup as well.
Every Saturday Wolfgang Puck Bar and Grill Executive Chef Mark Andelbrant and his team take a trip over to the Downtown Summerlin Farmer’s Market to gather the freshest ingredients to include in their delectable dishes.
For the Farm to Table event Chef Mark and Kerry Clasby (pictured above) took a group of us through the Market acquainting us with the different vendors, educating on how to choose produce and introducing me to some herbs and veggies I hadn’t even heard of! Do you know what a Ramp or a Chive Blossom is?
After the tour we made our way back to Wolfgang Puck Bar and Grill where Chef Mark then used the produce from the Farmers Market to make us an incredible three course meal.
First was a delicious spring asparagus veloute with Maine lobster, Meyer lemon emulsion and chive blossoms. I had never eaten a chive blossom before (they are the purple flower things in above image) one little petal is not only beautiful as a garnish but also delivers a power packed chive flavor.
Next, for the middle course, Chef Mark prepared English Pea Agnolotti with ramps (a type of wild onion) morel mushrooms, fine herbs and pea tendrils. Oh ma gawd it was delicious.
For dessert a delectable vanilla bean Panna Cotta topped with Strawberries and lemon sorbet. Now to just describe these as strawberries does then no justice. Each one was the most perfect strawberry picked at the perfect time and delivered straight to your palette. MMMMMMMMM.
The event was such a fantastic experience and a reminder that I really need to shop the Downtown Summerlin Farmers Market more often! It’s a foodie wonderland!
Wolfgang Puck Bar and Grill will be offering these Farm to Table events to the public soon. Stay tuned for details.
Downtown Summerlin Farmers Market takes place every Saturday from 9 AM-2 PM under the Pavilion.