FOOD: Bertrand Chemel’s Falls Church Farmer’s Market Demonstration

BY Kathleen Nixon
October 2, 2011
Falls Church Times Staff

Saturday morning was cold and rainy – like the rest of the month has been. Chef Bertrand Chemel and his team showed up at the Falls Church Farmers Market looking at the skies and the early morning crowd wondering what the demonstration was going to be like and if they should have made the effort to come out this morning. Within a few moments of setting up, a crowd started to form and from then on Bertrand Chemel spoke for two hours straight showing the very eager crowd how to smoke Savoy cabbage, create blue cheese marshmallows, roll out butternut squash ravioli and how to warm body and spirit with great local and seasonal food on such a dreary morning.

At times throughout the morning rain pelted the onlookers, many crowded around with their umbrellas, but Bertrand just kept on demonstrating and talking to the crowd, answering questions and showing the Farmers Market customers how easy these difficult looking recipes could be. While many people protested not wanting to try beets, several takers of the skewers of roasted beet and blue cheese marshmallow with pistachio were blown away with the sweet taste of the roasted beets. As Bertrand smoked the Savoy cabbage over the fruit wood chips the aroma brought more folks over to the demonstration area.  His team of Dylan and Kelsey boiled up the ravioli and created the roasted beet salad skewers. They were also besieged with eager questions on cooking preparations.

Watch the Chef smoking the savoy cabbage. Video from Kathleen Nixon.

Bertrand was in his element – interacting with customers who want to know more about local food. He rolled out pasta, stuff the pillows with butternut squash filling and voila! Ravioli! He showcased how to roast beets on a bed of kosher salt so they won’t burn and how to easily rub off the skins so they wouldn’t stain your hands. The team provided more than 800 tastings of ravioli and beet salad and once done they headed back to 2941 to prepare for the lunch crowd of 200.

A rave review of the Chef’s presentation. Video from Kathleen Nixon.