This Week @ The Westport Farmers Market

Liz Rueven

Tandoori Shrimp: Copyright 2010, Chuck Dorris,

June 10, Guest Chef: Prasad Chirnomula, Executive Chef/ Owner, Thali 

Westport Farmers Market, Imperial Avenue, 10-2

Throughout the Summer, shoppers at the Westport Farmers Market will have the opportunity to sample multiple dishes prepared by an outstanding group of guest chefs.  As part of this exciting new program, every week a different chef will shop the market and prepare 2-4 dishes using vendors' ingredients and products.  This is a tremendous opportunity for chefs, farmers and enthusiastic eaters alike.  

On June 10, hungry shoppers will have the opportunity to sample three creative dishes prepared by Thali of Westport's Executive Chef /Owner, Prasad Chirnomula.   His quest for inspiring ingredients at this market prompted him to create three exciting dishes. First, is the chorizo and shrimp skewers with the chorizo sourced from Greyledge Farm in Roxbury, CT. The skewers will be seasoned with El's Kitchen's distinctive rubs  (Weston).  Chef Chirnomula is so excited to discover these special spice and herb combinations that he plans on using El's rubs in his restaurant preparations, also. Beaver Brook Farm in Lyme, CT. will provide the leg of lamb that he breaks down to make his lamb croquettes, again, with El's spices combined to heat things up.  For the veggie lovers, expect a pleasantly sharp arugula salad with greens from Starlight Gardens in Durham, CT.  June's gems are fragrant, sweet, ruby hued strawberries.  Find them topping  these greens, possibly in combination with pistachios and  vitamin dense, local beets.  Wave Hill Bread's (Wilton, CT.)  EVOO and balsamic blends attracted  Chef Chirnomula and inspired him to combine locally made strawberry jam (Rose's Berry Farm in South Glastonbury, CT.)  with the dressing to further emphasize the fruit's presence in the salad.

Chirnomula sources from local growers in the New Haven area for his 5 restaurants, and is excited to encounter other organic and local resources through his exploration of the Westport market.  His hope is that as more and more home cooks support local growers, produce prices will fall a bit and more shoppers will be able to access these fresh ingredients.   Join him for lunch at the market this week and see for yourself. Lunch will be offered from approximately 11 until the food runs out.  I suggest you plan on an early lunch on Thursday!

Note: As one of the many improvements at the market this summer, there is a  more centrally located, expanded and shaded seating area providing a comfortable spot to pause and enjoy these chefs' creations.