What kind of equipment will we be using?
We have four stainless steel preparation tables, a 6-burner commercial grill, a commercial flat top griddle, a 3-bowl food preparation sink that are all available for use. You will have to bring your own knives, pans, and cutting board, depending on what you plan on making. If you’re curious what it all looks like, then stop by the farmers market on a Saturday morning.
How many people will we be cooking for?
Plan on 200 samples between 9AM-11AM. You don’t have to feed all the customers. We average 3,500 customers on a full market day.
Does everyone need to have a sample of what we make?
Definitely not.
Can we request the food that is needed for a demo?
We will try to accommodate your request with a donation from our vendors. Items that are in high demand, such as fruits, would be extremely difficult to get in high quantities, especially as a donation. Please remember this is a way to advertise your skills as a chef and what your restaurant might have to offer, if you have one. Advertising isn’t always this cheap, so help us support the local farmer by investing in their products.
Can we be given some ideas of what folks did in the past?
Yes! Below are some past participants and what they made.
Belinda Nichols, Nutrition Outreach Instructor with WVU Extension:
- Stir-fry variations - including anything from chicken (cooked in advance), bell peppers, onion, broccoli, zucchini, squash, snap peas, and more (cooked rice in advance)
- Frittatas
Cindy Gay, Registered Dietician of WVU Healthcare:
- Fresh berry smoothies (brought a commercial blender)
- Ground beef meatballs (brought a commercial soup crockpot)
- Crostinis
Marion Ohlinger, Hill & Hollow:
- Breakfast burritos
- Petite filet steak
- Grilled zucchini & yellow squash
- Open faced breakfast sandwiches