Chef Bryan Moscatello Kicks Off Penn Quarter Farmers Market Season

Opening day of the seasonal farmers markets in DC makes me all giddy and happy inside, no matter what's happening in my day. Fresh flowers, berry tarts, gelato, live lettuce and plants were all out in force at today's opening of the Penn Quarter Farmers Market on 8th Street NW in Washington, DC.

I love how the DC chefs support the market and can even be spotted shopping for their daily local specials in the stalls where I'm shopping for my latest market challenge.  Today, Chef Bryan Moscatello - the man behind Zola, Zola Wine & Kitchen, Spy City Cafe, & Potenza AND one of the most prolific and progressive restauranteurs in social networking with customers - was the "chef in residence." He made a colorful, delicious, crunchy Spring Chicken Salad with Shaved Farm Vegetables, Peppercorn-Honey Gastrique, Boiled Egg & Cracklings.

Here he talks about the method he uses to ensure that his egg yolks stay bright yellow and soft, yet cook thoroughly.  With a cooking thermometer, it sounds like something you could replicate at home:

Here's the recipe on Chef Moscatello's blog... I think I'm going to try to make it, but a vegetarian version. The vegetables looked so great I think they could stand on their own.

The next chef demo will be at Dupont Circle Farmers Market this Sunday with Chef Mike Isabella of Zaytinya (and Top Chef alum.)
Visit Chef Bryan Moscatello's at one of his DC restaurants: Zola, Zola Wine & Kitchen, Spy City Cafe and Potenza. [Follow @ChefBryanDC on Twitter and if you're on Foursquare, make sure you check in, they do great specials for repeat customers!]

1 comment:

K said...

I loved your live-tweets from the market this afternoon!