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Current Hours:
Saturdays 8a-1p
Wednesdays 9a-1p
Current Hours:
Saturdays 8a-1p
Wednesdays 9a-1p
Current Hours:
Saturdays 8a-1p
Wednesdays 9a-1p
What a fun holiday market this past weekend! We hope you enjoyed all the festive activities from unique presents, to having Santa for pictures and balloons made into holiday fun! Chef Justin Beckett and his wife Michelle joined us from Beckett’s Table and Southern Rail for a spectacular demo. Beckett’s Table started in 2010 and has become a popular Arcadia eatery with a great community feel. In 2014, it was time for Beckett to expand and he headed over to the Central Phoenix area and opened the highly anticipated Southern Rail in 2014. At Southern Rail you can find your fried green tomatoes, okra, chicken and dumplings, fried chicken and beignets but you can also enjoy lighter fare.
Chef Paul Hamernik from St. Francis joined us this weekend for our Uptown Market Chef demo. He arrived early and had the C-CAP students walk around the market that morning to pick out fresh ingredients from McClendon’s Organic Select, Farm Phoenix and other local vendors. What they chose created a spectacular Winter Salad.
It’s the week before Thanksgiving and a perfect time to gather up some bounty and learn about how to properly garnish those holiday drinks. Ross Simon, from Bitter & Twisted Cocktail Parlour, joined us on Saturday and poured out a plethora of drink tips for us. While Ross setup, the C-CAP students sliced fresh produce that Ross had found right there at market; from figs at the Community Exchange Table to oranges and apples from McClendon’s Select, all were sliced on a hand-made cutting board on loan from one of our vendors, Sanja at Artisan Cutting Boards. He was also able to collect beautiful pomegranates and sprigs of Asian Basil from Maya’s Farm.
This weekend the market was humming with energy as everyone enjoyed strollingthrough and grabbing their favorite fresh local items from honey, to fruits and veggies and everything in between. We celebrated our one year anniversary at the Saturday market as well and we’d like to thank you all for making the market the success it is. Here’s to many more years! To celebrate we had a photo booth, a jumpy house that was in the shape of a celebratory cake and balloon artist busting out spiders and swords.
As the weather begins to cool down, Uptown Farmer’s Market is heating up with our new weekly Chef demonstrations called the Neighborhood Chef Series. Each week we will be featuring a local Chef from the neighborhood to whip up something fresh, beautiful, seasonal and using local products from the market. This is a great way for our guests to have the opportunity to purchase those ingredients and prepare an amazing dish just like the Chef!
Have you been to Gertrude’s at the Desert Botanical Gardens? Sure the plants are spectacular, but equally matched is the quality of Executive Chef Matt Taylor’s cuisine. Gertrude’s is worth a visit even if you’re not going to the garden. One of the Valley’s most revered chefs, he slugged it out in the heat at this weekend’s market sharing several deliciously refreshing dishes.
Chef Justin Beckett of Beckett’s Table and Southern Rail is owed a bit of extra credit in our ongoing Summer Chef Series at the market. He was the one to offer up the idea of hosting local chefs at the market to demo farm fresh ingredients. His creative idea has now become the tastiest ticket in town on Saturday mornings at North Phoenix Baptist Church, this weekend being no exception.
Our vendors don’t just sell great products, they can cook, too! Chef David Antonelli of Holy Mackerel Fresh Seafood jumped into the demo booth this weekend with a helpful C-CAP student from Camelback High School. Their mission was to feature fresh, local ingredients from the market in a dish that marketeers could make at home.
