Olney Farmers & Artists Market Event Calendar 2010
Updates Coming soon!

 

   

 


Sun July 26th

Joe Fleischman, Washington County Hospital Chef
Sun August 2nd
Chef(s) from Festive Foods Catering/Poplar Springs Inn
Sun August 9th
Debbie Amster
Sun August 16th
Chef Mitchell; Julia Child's Birthday Celebration

 

 

 

 

 

   
   
 
Sunday May 9th

Opening Day - Mother's Day!!

Sunday May 16th

Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sunday May 23rd
 
Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sunday May 30th

Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sunday June 6th
Music Performed by:
 
10 - 11am & 12:15 - 1pm
Sunday June 13th

Nancy Baggett, chef and author of Kneadlessly Simple

Nancy Baggett is an award-winning cookbook author and food journalist. She has written numerous articles and cookbooks, most recently Kneadlessly Simple—Fabulous, Fuss-Free, No-Knead Breads (Wiley, 2009). A top-selling cookbook on Amazon.com since its publication three months ago, this innovative bread book is winning raves from both reviewers and home bakers. For some sample recipes from the book, as well as videos of the “kneadless” bread method, go to www.kitchenlane.com

Nancy’s bestselling The All-American Cookie Book (2001) was nominated for both a James Beard and an IACP cookbook award and her International Chocolate Cookbook won an IACP ABest Baking Book award. Nancy has guested on hundreds of television and radio shows around the country and is an occasional commentator and culinary expert on NPR’s “Weekend--All Things Considered.”

FEATURED VENDOR: The Crab Ladies

Jill Rabin and Roma Campanaro are The Crab Ladies. After running a successful catering business, they branched out in a new direction: offering frozen crabcakes that taste as good as fresh. They have three types of crab cakes that they sell at Olney Farmers and Artists Market: an original (Maryland style) jumbo lump crab cake; an artichoke three-cheese jump lump crab cake, and a bacon and gruyere jumbo lump crab cake. They even offer these crab cakes gluten free (visit their website for more information at www.thecrabladies.com).

The baseball-size crab meat turns golden and crispy after 45 minutes in the oven. Their crabcakes have been written up in Washingtonian and The Washington Post. Visit their booth at Olney Farmers and Artists Market this weekend!

Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sunday June 20th

Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sunday June 27th
Music Performed by:
 
10 - 11am & 12:15 - 1pm

 

Sun June 28th

Chef Demo schedule change:
Sunday, June 28, 11 am chef and cookbook author Donna Klein
(Tianna Feaster will be rescheduled later this summer)

Donna Klein specializes in writing vegan cookbooks with a primary emphasis on authentic ingredients and minimal use of meat, dairy, and egg substitutes. The Tropical Vegan Kitchen (Penguin Books, 2009) is her latest cookbook.

She is also the author of The Mediterranean Vegan Kitchen, The PDQ (Pretty Darn Quick) Vegetarian Cookbook, Vegan Italiano, and The Gluten-Free Vegetarian Kitchen. Her food articles and recipes have appeared in The Washington Post, The20Yoga Journal, Body and Soul Magazine, Vegetarian Gourmet, Veggie Life, The Herb Companion, VegNews, and Victorian Decorating and Life Style.

Ms. Klein studied at Le Cordon Bleu in Paris, and is a popular vegetarian cooking and food writing instructor in Montgomery County, Maryland, where she lives very happily with her daughters, Emma and Sarah, and adopted dog, Trevor.

Ms. Klein will have copies of her book for sale and will also be available to sign books.

Click here for her recipe


Music Performed by:
Sandra Dean Band (blues, rock)
10 - 11am & 12:15 - 1pm

 

Sun July 5th


*** ARTIST/CRAFT DEMONSTRATION:    SHERRI COLLINS ***

Sherri will be demonstrating how to make lampworked glass beads and different decorating details with a torch. Also, possibly, a demo of PMC, otherwise known as Precious Metal Clay.

Lampworked beads are done by melting glass rods and strips until they are literally liquid, then twirling them onto a mandrel, a thin steel wire that is coated with material so the glass won't stick to it. She creates the base of the bead with one color and add the highlighting components, such as stringers, latticino, millifiori, and several other design methods, to complete the designs.

Precious Metal Clay is much different than anything people have ever seen. It's recycled precious metal dust that is added to a clay binder. Because it's in a binder, she can handwork it like Play Doh, then use her torch to fire it; polish it after it's cooled, and VOILA! a piece that looks like solid silver. It's really cool to watch!

Music Performed by:
M-Elaine Douglas (soft jazz group)
10 - 11am & 12:15 - 1pm

 

Sun July 12th

 

Music Performed by:
Boomerangs
10 - 11am & 12:15 - 1pm

 

Sun July 19th

 

*** CHEF DEMONSTRATION:    Debbie Amster ***

Debbie will be making a cold cucumber yogurt soup this week!

Debbie Amster is a holistic health counselor, cooking teacher and dedicated foodie with a passion for teaching the benefits of preparing and eating whole foods.

She recently launched her practice, Nourishing Possibilities where she works with individuals and groups to help them discover the tools needed for a lifetime of balance. In addition to counseling and cooking classes she also offers nutritional cleanses, farmers' market and health food store tours, menu planning, pantry consultations and personal chef services.

Music Performed by:
Jim Turner (Irish music, acoustic guitar)
10 - 11am
Michelle Murray & Greg Vickers (folk)
12:15 - 1pm

 

Sun July 26th

 

*** CHEF DEMONSTRATION:   Joe Fleischman, Washington County Hospital Chef ***

Music Performed by:
Pat and Mike (two acoustic guitars)
10 - 11am &
George Kelly (Crooner Extraordinaire)
12:15 - 1pm

 

Sun Aug 2nd

 

*** CHEF DEMONSTRATION:   Chef(s) from Festive Foods Catering/Poplar Springs Inn ***

Music Performed by:
Sandra Dean Band (blues, rock)
10 - 11am & 12:15 - 1pm

 

Sun Aug 9th

 

*** CHEF DEMONSTRATION:   Debbie Amster ***

Music Performed by:
Jeff Silberberg (guitar, vocals), )
10 - 11am & 12:15 - 1pm

 

Sun Aug 16th

In honor of Julia Child’s birthday, the Olney Farmers and Artists Market plans our own Julia Child's Birthday Celebration.   We invite all of our customers, vendors and staff to create their own special Julia Child dish and bring it to the Market on the 16th.
For entries, please be sure to include the name of the dish, the recipe and book it came from, and your name and contact information.  Prizes will be awarded for the best dishes. There is no fee to enter.

Winner of the Julia Child birthday tribute cooking competition will win either free movie tickets to the Julia and Julie movie or dinner gift certificate.
Plus, if you can do an impersonation of the late, great Julia, we invite you to do that too!

Please stop by our Information booth for more details.

*** CHEF DEMONSTRATION:   Chef Mitchell ***

Affectionately called "The Chef", Mitchell's relationship with food began with his southern influences. At the age of 12, alongside his Charleston-born mother of West Indian descent, Mitchell assisted in the kitchen with cooking and preparation. In that environment she was the head chef and he was her commis. Chef Mitchell
It wouldn't be long before that relationship turned into a love affair with Southern Caribbean cooking, or "Geechee" cuisine.
At the age of 17, Chef Mitchell joined the United States Navy. While serving, he traveled to over 15 countries, experiencing French, German, Italian, Caribbean and Middle-Eastern cuisine, to name a few. Each tour kindled Mitchell's passion for combining palatable fare and masterful presentation.
After the Navy, Mitchell's interests in cooking lead him to work at various restaurants and hotels expanding his delectable artistry and innovating savory dishes. In 2002, Mitchell obtained his degree in Advanced Culinary Arts from Stratford University, and became a classically French trained chef.
One of his ground-breaking ventures began in 2007. Chef Mitchell made disciples out of non-believers when he launched "Brain Food", a school lunch service program that provides nutritionally sound meals from scratch while holding true to gourmet style.

 

Music Performed by:
James Wills (acoustic guitar)
10 - 11am
Alex Taub Combo (jazz group)
12:15 - 1pm

 

Sun Aug 23rd

 

*** CHEF DEMONSTRATION:   Allison Minor and Isabel Maples, Children's Program ***

 

Nutritionists Allison Minor and Isabel Maples lead a shopping tour of the Farmers Market for kids and a participatory cooking and eating activity featuring healthy preparations of fruits, vegetables, yoghurt and cheese.  Pre-registration is essential for this event; stop by the kids' tent at the Market to sign up.  A small fee will be charged. More details..

Music Performed by:
Pat and Mike (two acoustic guitars)
10 - 11am & 12:15 - 1pm

 

Sun Aug 30th

 

*** CHEF DEMONSTRATION:  Jason Casassa, Pandini's***

Music Performed by:
Timothy Ossi (acoustic guitar, vocals)
10 - 11am
Crash (kids rock band)
12:15 - 1pm

 

Sun Sep 6th

 

***Sheri Collins, beadmaking ***

Music Performed by:
Calliope's Dark Side (progressive rock)
10 - 11am
Free State Saxophone Quartet (sax quartet)
12:15 - 1pm

 

Sun Sep 13th

 

*** CHEF DEMONSTRATION:   Debbie Amster ***

Music Performed by:
M-Elaine Douglas (soft jazz group)
10 - 11am & 12:15 - 1pm

 

Sun Sep 20th

 

***Apple Tasting***

Music Performed by:
Sherwood High School Music Group
10 - 11am
Encore (a cappella group)
12:15 - 1pm

 

Sun Sep 27th

 

*** CHEF DEMONSTRATION:  Carla Hall, Top Chef Finalist, Caterer***

Music Performed by:
Soul Pajamas
10 - 11am & 12:15 - 1pm

 

Sun Oct 4th

 

*** CHEF DEMONSTRATION:  Francoise Cuzor, Vie de France Bakery & Café***

Music Performed by:
Chapter Three (folk group)
10 - 11am & 12:15 - 1pm

 

Sun Oct 11th

 

*** CHEF DEMONSTRATION: Antonio Lombardi, al Sospiro Trattoria***

Music Performed by:
Dave Peers
10 - 11am
Lisa Cole Band
12:15 - 1pm

 

Sun Oct 18th

 

*** CHEF DEMONSTRATION: Amy Cooper***

Amy is a local, coming from Sherwood High School and the Baltimore International College. During and after college, she did pastry and prep work at a number of area restaurants, including the Blue Ox Cafe and Pier 4 Kitchen and Bar. She later became a trainer at Longhorn Steakhouse, and moved up as Food and Beverage Manager at Morton's Steakhouse in Bethesda.

She currently works at NASA, while continuing to cater private events for friends and famiy. She says, " Cooking is a great passion of mine and I do plan to continue with the culinary world in the future, but am focusing on family at the moment."

Harvest Day

Sunday is Harvest Day at the Kids’ tent! We will have Pumpkin Decorating & Painting from 9:30 - 11:30am. (first 25 kids only). Following shortly afterwards will be other festive activities such as Dressing of Scarecrows and other harvest crafts!

Music Performed by:
Sherwood High School Music Group
10 - 11am
Eric and Noah (acoustic guitar, djembe)
12:15 - 1pm

 

Sun Oct 25th

 

Music Performed by:
Bronson and Friends
10 - 11am
Rick Ruggles and Bronson Hoover
12:15 - 1pm

 

Sun Nov 1st

 

*** CHEF DEMONSTRATION: Chef M. Mitchell ***

Affectionately called "The Chef", Mitchell's relationship with food began with his southern influences. At the age of 12, alongside his Charleston-born mother of West Indian descent, Mitchell assisted in the kitchen with cooking and preparation. In that environment she was the head chef and he was her commis. Chef Mitchell
It wouldn't be long before that relationship turned into a love affair with Southern Caribbean cooking, or "Geechee" cuisine.
At the age of 17, Chef Mitchell joined the United States Navy. While serving, he traveled to over 15 countries, experiencing French, German, Italian, Caribbean and Middle-Eastern cuisine, to name a few. Each tour kindled Mitchell's passion for combining palatable fare and masterful presentation.
After the Navy, Mitchell's interests in cooking lead him to work at various restaurants and hotels expanding his delectable artistry and innovating savory dishes. In 2002, Mitchell obtained his degree in Advanced Culinary Arts from Stratford University, and became a classically French trained chef.
One of his ground-breaking ventures began in 2007. Chef Mitchell made disciples out of non-believers when he launched "Brain Food", a school lunch service program that provides nutritionally sound meals from scratch while holding true to gourmet style.

*** Cupcake Decorating with Georgetown Cupcake ***

Georgetown Cupcake Decorating — A repeat of last year's hit event! Kids (and parents) get to decorate and eat their own cupcakes.

Georgetown Cupcake was founded by sisters Katherine Kallinis and Sophie LaMontagne. Katherine and Sophie traded careers in fashion and private equity to pursue something a little sweeter — their passion for artful cupcakes. Both lifelong bakers, inspired by their grandmothers, Katherine and Sophie opened Georgetown Cupcake in February 2008 as DC's first cupcakery.

Music Performed by:
Jim Turner (Irish, acoustic)
10 - 11am
Jeff Silberberg
12:15 - 1pm

 

Sun Nov 8th

 

*** CHEF DEMONSTRATION: Roger Codding***

Music Performed by:
Sandra Dean Band
10 - 11am & 12:15 - 1pm