Despite being held on one of the hottest summer nights of the year with threat of severe storms and mile long lines to get in, the Green City Market’s Annual Chef BBQ was hands down one of the best food events of the year.
Our Merchandise Mart Sous Chef, John Peters, and our most enthusiastic Grill Master Nate Diss manned the Kalamazoo grill. It took some time to regulate the grill and achieve just the right temperature so that the delicate polenta, made from Three Sisters White Corn Meal and Capriole Farms Goat Cheese came out with just the right crisp to it. Once the polenta hit the plate it was passed down to me, where it received a smear of sweet and sour tomato jam and the final touch of bitter and bright arugula.
I worked the front table interacting with and serving all of the guests. It’s always a thrill to see old friends, make new ones and hang out with people who love food! From the feedback we received, the dish was a hit. Being on the lighter side, it was a welcome break from the heat and the rich and savory offerings of pork belly, house made andouille sausages, elk, beer-can chicken and smoked meats. It is wonderful to see the harmony between the chefs, customers and the mission of the Green City Market. I can hardly wait until next year!
