John Holzwarth, Executive Chef of The Boathouse at Saugatuck, will be offering a chilled salad to shoppers at the Westport Farmers’ Market on July 22 from 10-2.
His prior position as Executive Chef of The Dressing Room in Westport, and his training under Lidia Bastianich and Fortunato Nicotra at Felidia, NYC, has prepared him supremely well for any venue. Holzwarth’s passion for creating seasonally inspired, organic dishes, while supporting local farmers and their sustainable agricultural and aquacultural practices, is at the core of his menu at the newly opened Boathouse at the Saugatuck Rowing Club.
Lucky shoppers will be served a cooling watermelon and feta salad seasoned with freshly chopped herbs, toasted almonds, a splash of lemon juice and organic olive oil. Holzwarth will combine bright red and yellow, thirst quenching melons from Riverbank Farm in Roxbury, CT. The creamy cow’s milk feta cheese from Beaver Brook Farm in Lyme, CT, provides a slightly tangy contrast to these super sweet ,summer melons. Holzwarth’s commitment to sourcing local, sustainable and organic ingredients allows him to focus on the distinctive flavors rather than high tech food preparations. This summer salad will utilize only a handful of ingredients but it will pack a bright punch because of their outstanding flavors.
“This year, I have noticed momentum building for local, organic and sustainable ingredients. The increased volume of attendees at this market and the conversations I have had with people there and at the Boathouse, attest to a surge in interest in eating locally.” Holzwarth will be happy to chat about any of these issues that he is so passionate about. “Cooking with high quality, local ingredients means less preparation, since the ingredients speak loudly for themselves!”
Come out and shop the Westport Farmer's Market on Thursday, between 10-2. As always, I suggest you arrive early .