Chef Demonstration with Bistro on Wheels

Uptown was thrilled to welcome Chef Wade Simpson of Chef Wade’s Bistro on Wheels to the market for a demonstration at our special St. Patrick’s Day Market on March 16th. You may recall spotting this food truck at either the Wednesday or Saturday markets — he’s a fan favorite around here! Bistro on Wheels is known for offering delicious options for breakfast and lunch. In the spirit of the Irish season, Chef demonstrated four scrumptious ways to make cabbage that will have you wanting to make cabbage in your own kitchen long after the Leprechauns have gone back in to hibernation.

Up first, Chef demonstrated how to make Stewed Cabbage with Bacon. This dish had all the familiar flavors of cabbage cooked with corned beef during this time of year, but packed an unexpected savory punch from the bacon and richness of the vinegar.

Stewed Cabbage with Bacon

1 lb of bacon, diced
1 large onion, peeled and chopped
1 green cabbage, cored and sliced
1 cup flavored vinegar
Salt and pepper

In a large pot, heat to medium high and sear bacon until crispy, stirring often to allow to cook evenly. Once crispy, add onion and cabbage, lower heat to simmer. Stir once in a while to allow cabbage to wilt and break down. Add vinegar of choice and allow to steam off and cook further. Taste and season with salt and pepper if needed.

Next, Chef prepared Braised Cabbage and Fennel. This dish was perfectly creamy and would make for a heartier side for sautéed fish of any kind.

Braised Cabbage and Fennel

1 green cabbage sliced
2 heads fennel, cored and sliced
1 onion sliced
6 cloves garlic
1/4 cup butter unsalted
Olive oil
1 quart heavy cream
Salt and pepper

In a large pot, at medium high heat, add olive oil, onions, fennel and garlic. Cook till tender and add cabbage. Reduce heat to simmer and cook until cabbage is wilted and softened. Add cream and allow to simmer to desired thickness, stirring often. Season with salt and pepper.

One thing Uptown-goers love about Bistro on Wheels is that their seasonal, rotating menu always features at least one Vegan or Vegetarian option. Growing up, Chef Wade’s mother fixed his family Vegetarian meals exclusively, and to honor her Chef Wade makes sure those who abide by the same diet never go hungry at the market, in tribute to his Mom. You better believe Chef Wade offered the same at this demonstration!

For a Vegan option, Chef then prepared a Savoy Cabbage Cup with Quinoa Salad. This dish is ideal served as a main course for “Veggies” as it’s packed with protein from the Quinoa and has an abundance of flavors for make the tastebuds dance!

Savoy Cup with Quinoa Salad

Ingredients (To Preference)
1 head Savoy cabbage, cooked in water and leaves separated for Cabbage Cups.
Red and black quinoa, cooked and chilled.
Variety of vegetables diced fine (For example, red onion, red peppers, gold peppers, scallions, radishes, zucchini, or any squash)
Chopped herbs such as basil or cilantro or both.
Olive oil
Lemon juice
Salt and pepper

In a sauté pan on medium to high heat, add oil and sauté vegetables until tender, not allowing to over cook. Remove from heat and add quinoa, stirring in. Season with salt and pepper and a touch of lemon juice with herbs. Place savoy cabbage in bowl and spoon quinoa salad over the cup. Top with favorite hummus and diced tomatoes, if desired.

Lastly, as a Summer-friendly option Chef prepared a Cabbage Slaw that would be perfect for a 4th of July picnic. This dish also happens to be Vegan as well, making it a perfect healthy side dish for burgers, steak, etc.

Cabbage Slaw

1/2 each red and green cabbage, thin sliced
1 savoy cabbage, thinly sliced
1 head radicchio, thinly sliced
1 each, red and gold pepper, thinly sliced
1/2 red onion, thinly sliced
1 fennel, thinly sliced
1 zucchini, grated
1 yellow squash,grated
Salt and pepper
Lemon vinaigrette or flavored dressing

Mix all cabbages and veggies together and toss with dressing, season to taste with salt and pepper.

We’d like to extend a special thanks to Chef Wade for making such fun, seasonal dishes and to McClendon’s Select for contributing vibrant, flavorful produce and Quinoa, Sogno Toscano for donating White Truffle Vinegar, BBQ Vinegar and Olive Oil, and Superstition Farm for butter and cream for this demonstration. To stay in the know about upcoming Chef Demonstrations or Special Markets, subscribe to our weekly e-mail newsletter and find us on social media (FacebookTwitter and Instagram.)