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Atherton Market Update

The following is reposted from the market manager of the Atherton Market. Lots of great events coming up so make certain you don’t miss out!

What’s Happening this Week at the Atherton Market?

The next big event you should know about is the Lucky Fish Oyster Roast and Low Country Boil on Friday, November 2nd.  Get your weekend started with dinner from the sea, accompanied by a variety of adult beverages that will be available, as well as lemonade, hot chocolate and Senor Pops.  We’ll also have artists indoors showing off their talent to kick off First Friday in South End.  The festivities begin at 3:00 pm, and will continue until around 7:30 or 8:00.

Wake up the next morning on Saturday, November 3rd, to our Harvest Festival, which will feature a cooking demo by Chef Manny, music by Katie Oates, and fun activities for the kids like pumpkin rolling and a hayride.

The next Underground Dinner date has been set for Saturday, December 15th at 6:00 pm.  A little different from the modern series, the seven course menu designed by Chef David Quintana will feature pork from nose to tail, and will wrap up with dessert by local celebrity chef and educator Geoff Blount.  Mark your calendar and stay tuned for your opportunity to secure tickets.

It must be mushroom season, because we’re starting to see them pop up all over.  Mushroom Mill will be back at the market on Saturday; The Gardener’s Table has had some beautiful shitakes; and The Food Hub scored almost twelve pounds of wild maitake from guru Reed Patterson that are available starting today 9-2 until they are gone.

Also – new this morning and every morning for the foreseeable future Cardais Gourmet is going to carry baguettes and ciabatta from Sam Stachon at the King’s Bakery – a small artisan bakery uptown that is sourcing local grain, local honey, local dairy and sourdough starter from a local brewery!  We’ve heard the cry for crusty bread as we get into soup season and are answering the call.  Let us know what you think.

In the spirit of community and cooperation, our prepared food vendors are working together to make sure that their great products are available to you during all of the hours that the market is open.  They’ve worked out a schedule and hired a little extra help to make sure you can be served efficiently during our quieter hours.  Take advantage of the opportunity to avoid the Saturday crowds and make the market your weekday destination!  Starting today.  See you at the market!

Keeping it fresh and local,
Lynn S. Caldwell
Atherton Market Manager



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