Food Demo at Vicksburg Farmers’ Market

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Madi and Ella Rohrstaff, daughters of Jeff Rohrstaff the golf pro at Angels Crossing, with Joe Tsui, the resident chef at Creekside Grill when he did a cooking demo at the Vicksburg Farmers’ Market in 2016.

By Sue Moore

The last day of the Vicksburg Farmers’ Market will feature a cooking demonstration by celebrity chef Joe Tsui of the Creekside Grille at Angels Crossing on Friday, October 6.

He will be bringing recipes and cooking variations of summer and fall squash along with pork tenderloin, which is a great fall food too. Samples will be handed out while Tsui is showing the best ways to make squash palatable to young and old customers. He will also have coupons for dining at Creekside Grille.

The market is open from 2-6 p.m. on Friday with the cooking demo beginning as the market gets underway, according to Carol Meyer-Niedzwiecki. Fall foods that are abundantly available at the last week the market will be open in 2017 include squash, tomatoes, green beans, plums, pears and apples.

It’s been a big year for the market with two craft vendor days and another cooking demo presented by the head chef and his prize student, Taiylor Baird, who is from Vicksburg and studies at the Kalamazoo Valley Community College’s culinary arts school. For the past 22 weeks, local farmers and producers have been selling fresh vegetables, fruit and baked goods to between 400 to 800 customers per week. “It has been a great season,” Meyer-Niedzwiecki said. “We have had lots of occasional vendors too with unusual products that have sold very well.”

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