A taste of the Mediterranean will arrive at the Westport Farmers’ Market on August 12 when Chef Pedro Garzon steps away from Cafe Manolo to present chilled gazpacho to shoppers. As the summer’s steamy weather continues, we welcome the opportunity to eat our soups chilled and avoid turning on the stoves.
Chef Garzon will be demonstrating his method of preparing this summer treat on the spot. He will use a simple, traditional, Andalusian recipe, sourcing perfectly ripe tomatoes, firm cucumbers, brightly colored peppers, mild onions and garlic from the vendors that morning. SONO bakery will provide the bread which will be blended into the raw vegetable soup. Chef Manolo serves his gazpacho, in the restaurant, by placing the chopped ingredients at the bottom of the bowl and pouring the chilled, pureed blend on top. At the market, shoppers will be treated to the soup in cups, topped with the traditional chopped veggies, cooked egg and EVOO from Spain.
Chef Garzon opened Cafe Manolo in Westport in June 2009. His Mediterranean focus mostly points to Spain, where his father was born and where Manolo spent many summers as a boy. He traveled through Europe with his beloved Tio Manolo (his great grand uncle), and recalls their adventures and eating experiences by naming his restaurant in his honor. Garzon studied culinary arts and restaurant management at the French Culinary Institute in NYC and has enjoyed working in France, NYC, and Seattle in hotels and restaurants. While he was Chef at Cascadia in Seattle, it was rated one of Esquire’s “top 50 restaurants in the world." Before opening Cafe Manolo, he was Executive Chef for the Barcelona Restaurant group.
He regularly sources CT fruits and vegetables from Cherry Grove Farm in Newtown. In addition he favors Spanish EVOO and vinegars and a selection of cheeses. For a taste of traditional, super fresh, chilled gazpacho, visit Chef Garzon at the market between 10-2. Be sure to ask him about the origins of gazpacho and its original name and recipe. You may be surprised!