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>> JOINED HERE BY ANDREW ZIMMER.
HE'S THE NEW IN-HOUSE CHEF AT
THE SASKATOON FARMERS' MARKET.
CAME BACK NOW.
WHAT MAKES YOU EXCITED TO BE
PART OF THE SASKATOON FARMERS'
MARKET?
>> JUST REALLY EXCITED FOR ALL
THE VARIETY OF THE PRODUCE YOU
CAN GET AT THE SASKATOON
FARMERS' MARKET.
EATING LOCAL, SUPPORTING LOCAL
IS VERY IMPORTANT TO ME AT A
VERY YOUNG AGE, MY GRANDMA HAD A
BIG GUARD SON WE ALWAYS GREW OUR
OWN VEGETABLES SO KEEP IT
LOCAL, KEEP IT FRESH.
I'M JUST SUPER EXCITED TO BE
HERE TODAY WITH YOU AND KIND OF
GOING THROUGH THIS DISH TODAY.
>> I'M EXCITED TOO.
I ALWAYS LOVE WHEN I GET FOOD
MADE FOR ME ON THIS SHOW.
OF COURSE WE'RE ALL ABOUT
SUPPORTING LOCAL IN SASKATOON.
WHAT DO YOU HAVE PREPARED?
>> TODAY WE'RE USING A LOT OF
DIFFERENT VENDORS PRODUCTS HERE
AT THE FARMERS' MARKET.
I'M DOING MORE OR LESS A BLT
WHICH IS ONE OF MY FAVOURITE
SANDWICHES, BUT OFTEN I FIND
MYSELF WANTING A LITTLE BIT
SOMETHING DIFFERENT THAN A
SANDWICH BUT USING THE SAME
FLAVOUR PROFILES AND COMPONENTS.
THAT'S WHAT I'VE LAID OUT TODAY.
WE'RE DOING A DECONSTRUCTED
SUMMER SALAD.
>> WHAT INGREDIENTS DO WE HAVE
IN FRONT OF US?
>> WE HAVE A POTATO BREAD,
CRUSTED OFF, FROM GOOD SPIRIT.
I'VE FRIED THE BACON AND CUT IT
INTO SMALL CHIPS OR PIECES.
THAT IS FROM FROM YOU LIFE HERE
AT THE MARKET.
I'VE PICKLED ANAHEIM PEPPERS
FROM RJ AT THE SIMPKINS GARDEN.
SPRING ONIONS HAVE BEEN PICKLED
AS WELL, THAT'S FROM WALLY'S
MARKET GARDEN.
I DO HAVE GRAPE TOMATOES,
THEY'RE ALSO FROM SIMPKINS.
FROM FLOATING GARDENS.
I'VE MADE A GARLIC LEMON MUSTARD
AOLLI AND CUCUMBER RIBBON.
>> I JUST WANT TO EAT ONE OF
THOSE GRAPE TOMATOES RIGHT NOW.
WALK ME THROUGH THE PROCESS.
>> WE'LL START TO FRY THE BREAD.
GET A LITTLE BIT OF COLOUR ON
IT.
TAKE A LITTLE BIT OF OIL AND
BRUSH BOTH SIDES.
DON'T BE AFRAID TO GET A LITTLE
OIL ON THERE.
GET NICE COLOUR ON THE BREAD.
I ALWAYS LIKE THAT NICE CRISP
CHAR TO MY BLT SANDWICHES.
A LITTLE BIT OF OIL.
A LITTLE BIT OF SALT AND PEPPER.
BOTH SIDES.
A LITTLE SEASONING.
I HAVE THIS PAN ABOUT MODERATE
TO HIGH HEAT.
AND WE'RE GOING TO KIND OF THROW
IT IN THERE.
GET THAT NICE AND CRISP.
SO WE GOT OUR BREAD HERE.
GOT A NICE A LITTLE BIT OF
COLOUR ON IT.
BASICALLY JUST GOING TO PUT THAT
ON THE PLATE.
AND THEN I'M GOING TO START WITH
THE AOLLI.
WHAT I DID IS JUST TOOK EGG
YOLK, A LITTLE BIT OF OIL, A
LITTLE BIT OF THE GARLIC, LEMON
JUICE, SALT, PEPPER AND GRAINY
MUSTARD.
>> EASY.
WHY DOES IT SEEM SO EASY WHEN
YOU GUYS DO IT AND WHEN I TRY TO
MAKE THESE, IT'S BASICALLY LIKE
K.D.
>> IT'S SOMETHING I HAVE BEEN
DOING FOR A WHILE NOW.
AND IT'S SOMETHING THAT I'M VERY
PASSIONATE ABOUT.
SO PEOPLE CAN MAKE THIS AT HOME.
IT'S NOT DIFFICULT.
SO THERE'S A LITTLE BIT OF THE
AOLLI ON THERE.
WE'RE GOING TO START WITH OUR
GRAPE TOMATOES HERE.
SOMETIMES I TEND TO GRILL THE
TOMATOES, CHAR THEM A LITTLE
BIT.
SOMETIMES I JUST SLICE THEM
FRESH, KEEP IT NICE AND FRESH
AND EASY.
THERE ARE DIFFERENT VARIATIONS
OF THIS THAT YOU CAN DEFINITELY
DO.
>> DEPENDS ON HOW ARE FEELING
THAT MORNING.
>> EXACTLY.
AND THEN ALSO IF YOU WANT --
THIS CAN BE EATEN AS A BREAKFAST
DISH, A BRUNCH DISH, A LUNCH
DISH, EVEN A DINNER DISH.
WHEN I DO THIS, MAKE THIS FOR
BREAKFAST, I TEND TO PUT A
POACHED EGG ON IT AND IT'S
AWESOME.
>> SO GOOD.
>> SO BASICALLY WE'RE TAKING
SOME PICKLED PEPPERS.
IT'S JUST A QUICK PICKLING ON
THEM.
ONE-THIRD CUP SUGAR TO ABOUT A
CUP OF VINEGAR, BRING TO A BOIL,
ADD YOUR PEPPERS, LET SIT AT
ROOM TEMPERATURE FOR A LITTLE
BIT AND COOL OVERNIGHT AND YOU
ARE PRETTY MUCH GOOD TO GO FOR
THE NEXT DAY.
TO KIND OF CUT THE RICHNESS OF
THE ALIOLI, BACON, IT'S NICE TO
HAVE ACIDITY TO BALANCE
EVERYTHING OUT.
>> WITH MY PALLET I'M SURE I --
PALATE I'M SURE I WON'T NOTICE.
I'M SURE IT TASTES DELICIOUS.
>> FRY THE BACON NICE AND CRISP.
>> YOU ARE THE EXECUTIVE CHEF
NOW AT SASKATOON'S FARMERS'
MARKET.
WHERE CAN PEOPLE FIND AND YOU
LEARN SOME OF THE RECIPES?
>> MY NAME IS JAY ZIMMER@G
MEANWHILE.COM.
OR I WILL BE ON THE WEBSITE AT
THE FARMERS' MARKET AS WELL.
I WILL BE IN AND OUT OF THE
FARMERS' MARKET ON A REGULAR
BASIS.
IF YOU SEE ME, DEFINITELY STOP
ME, SAY HELLO.
DON'T BE AFRAID.
I'M NOT A SCARY GUY.
SO BASICALLY JUST CUCUMBER
RIBBON.
I'VE TAKEN JUST A PEELER AND
BASICALLY JUST PEELED IT DOWN
THE SIDE, MAKE A NICE LITTLE
RIBBON, AND THERE WE ARE.
AND WE GOT SOME MICRO ELEGANCE
HERE.
THE LETTUCE, DECONSTRUCTED BLT.
AND WE HAVE THIS PARMESAN OLIVE
OIL YOU CAN FIND JUST AROUND THE
CORNER HERE AND I'M GOING TO
BASICALLY DO A SLIGHT DRIZZLE,
GARNISH ON IT.
>> WOW.
GOURMET.
AND THERE WE HAVE IT.
>> THAT'S PRETTY MUCH IT.
>> ALL RIGHT.
DEINSTRUCTED BLT.
I'M DEFINITELY PLANNING ON
TAKING THIS FOR LUNCH AND THAT'S
OKAY BUT ANDREW ZIMMER, NEW
IN-HOUSE CHEF AT THE SASKATOON
FARMERS' MARKET.
COME ON
