Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1) On February 18, at 6:30pm, Legal Harborside will team up with Dirk Hampson, Owner, Director of Winemaking and Chairman of Far Niente, for an exclusive four-plus-course wine dinner. A popular Napa Valley wine estate established in 1885, Far Niente wines are renowned for their ability to gracefully age and become more nuanced and elegant with time.

This menu will be presented as follows:

HORS D’OEUVRES
Foie Gras Benedict*
Chestnut Soup, Roasted Cauliflower, Coffee Foam
Bone Marrow Toast, Chimichurri, Caramelized Apples
Far Niente Chardonnay, Napa Valley, 2011
FIRST COURSE
Roasted Arctic Char, Braised PorkCheek (quince, cauliflower and espelette)
EnRoute “Les Pommiers” Pinot Noir, Russian River Valley, 2010
SECOND COURSE
Roasted Duck Breast (chicken-fried sweetbreads, sunchoke hash)
Nickel & Nickel “State Lane Ranch” Cabernet Sauvignon, Yountville, 2009
THIRD COURSE
Roasted Rack of Lamb (merguez moussaka, rosemary jus_
Far Niente Cabernet Sauvignon, Napa Valley, 2009
DESSERT
Vanilla Bean Panna Cotta with Cara Cara Orange Sorbet
Dolce Late Harvest Wine, Napa Valley, 2007

Cost: $135 per person (excludes tax & gratuity)
Reservations can be made by contacting 617-530-9470

2) Fleming’s Prime Steakhouse & Wine Bar’s Executive Chef Russell Skall announced four all-new menu items for Fleming’s. The four new menu items include an appetizer of Pan Crisped Pork Belly with goat cheese grits, an Heirloom Tomato & Housemade Burrata Salad, a small plate of Braised Short Ribs, and a Broiled Pacific Swordfish entrée.

“Each of these new menu items represents months of recipe development in order to finalize the dishes”, says Chef Skall. “For example, we decided to make our burrata cheese in-house so we could get the texture and flavors just right for the new Heirloom Tomato & Burrata Salad. And for the Braised Pork Belly, which is traditionally served with grits, we ended up turning the grits into a whole new dish with the addition of creamy goat cheese complemented by a slightly sweet, cherry-caramelized onion chutney. Our entire culinary team is extremely proud of these new dishes.”

Maeve Pesquera, Fleming’s Director of Wine, announced a major refresh of Fleming’s cocktail menu with new premium spirits, new recipes and fresh ingredient mixers including six all-new cocktails. New cocktails include five “Retro Chic” cocktails: The Vesper, Negroni 2.0, Moscow Mule, Dirty Doublecross, and Whiskey Revival; and one “Couture Cocktail,” The Napa Refresher.

“There is new ‘cocktail generation’ of guests coming to Fleming’s. We took a look at our entire cocktail program…behind the bar, in front of the bar, as well as the cocktail menu. No longer is it good enough just to shake a good martini,” says Pesquera. “We are making a commitment to have the Fleming’s bar become a destination for our guests.”

In addition, Fleming’s popular 5 for $6 ‘til 7 bar menu has been updated with new selections. Two food items have been added: a savory Cedar Roasted Mushroom & Artichoke Flatbread and the Pan Crisped Pork Belly.

3) On Wednesday, February 20, at 7p.m., beer drinkers are invited to come out to Cornwall’s for a taste of the United Kingdom’s number one selling bottled beer, Crabbie’s Original Alcoholic Ginger Beer. Crabbie’s is a 4.8% ABV, refreshing ginger beer.

Cornwall’s will feature Crabbie’s as it is meant to be served, over ice with a slice of citrus, as well as in a few cocktails, such as: Dark & Crabbie with dark rum, Crabbie’s and fresh lime and Moscow Mule, vodka, Crabbie’s and fresh lime. The event will be pay-as-you-go and Crabbie's will be offering complimentary samples from 7 p.m. until 9 p.m.

 “Crabbie’s is a great alternative for people who like to drink beer or cider, with no equal in today’s American market,” says Phil Clarke, general manager of St. Killian, the exclusive US importer of Crabbie’s. “We look forward to our Crabbie’s party in Boston, and we hope to meet new friends and fans and enjoy this delicious drink together.”

Crabbie’s is fermented with the finest imported ginger and steeped for up to eight weeks to allow the complex natural flavors to fully develop, creating a smooth ginger beer with deep, deliciously spicy flavor and a sparkling finish. Scottish merchant-adventurer John Crabbie first imported ginger from the Far East into the ancient port of Leith, Edinburgh in 1801. Today, more than 200 years later, John Crabbie’s still uses the same ginger to develop the one-of-a-kind flavor of their ginger beer.

Seafood Prices & Fate of Local Fishermen

The health benefits of seafood consumption are significant and everyone would benefit from eating more seafood. Check out Seafood Health Facts for more information about the benefits and risk of seafood consumption.

However, the price of seafood is a major obstacle to consumption. Last year I wrote: "The average consumer spends about $37.62 for a basket of groceries, which rises to $61.58 when meat is added, or $76.40 when seafood is added. Seafood is apparently one of the most expensive items for consumers, and when retail prices rise, on all items and not just seafood, it seems that consumers will often purchase even less seafood." 

And seafood prices are likely to rise once again which means even less people will garner the health benefits of fish. 

Recently, the New England Fishery Management Council (NEFMC) approved significant catch reductions on a number of fish species. Two of those cuts include a 77% reduction on the Gulf of Maine cod limits and a 61% reduction on Georges Bank cod limits. The cuts will take effect May 1 and the Gulf of Maine reduction will remain in place for the next three years while the Georges Bank reduction will be in place for one year. The Council is basing the need for these great cuts on scientific evidence that assessments of these species are at record lows. It is also  pointed out that fishermen have been having trouble filling previous fish quotas, allegedly another indication of low stock levels.

What will these drastic cuts mean for the local fishing industry? The NEFMC conducted an economic analysis which predicts that overall groundfish revenues for fishermen would drop by about one-third. How well would you handle it if your paycheck was suddenly reduced by one-third? Some local fishermen believe the projection is too conservative and that the cuts will drive a significant number of fishermen out of business. At this point, it appears little will be done to financially assist these fishermen so it could very well lead to some fishermen having to leave the industry.

This is a delicate balancing act, trying to save fish species while also saving the fishing industry. Accurate information and science is necessary to provide the best solution to this dilemma. I have previously discussed some of the issues surrounding such matters but that is not the central issue of this post. Instead, I want to concentrate on pricing and consumption.

With reduced catch limits, and the financial cuts faced by local fishermen, it is inevitable that seafood prices will rise. That will mean that less consumers will purchase seafood, which doesn't help anyone. Consumers won't derive seafood's health benefits and fishermen will have difficulty selling their catch, causing them financial hardship. That is a situation that desperately needs change though the solutions are probably not easy.

What are some potential solutions?

Chef Rich Garcia, of 606 Congress, made a good point on his blog by calling for "the promotion of underutilized species." There is plenty of seafood which is rarely seen in stores and restaurants because it is not "popular." People need to diversify their taste and embrace the less common fish available, which usually are less expensive and more sustainable. Other chefs have voiced that same sentiment and last year, I proposed that same sentiment in my Rant, Stop Eating Cod, Tuna & Salmon. With a greater demand for such less common fish, local fishermen will make more effort to catch such species and that will help the fishermen survive better too.

If you still want to eat the more popular groundfish, but the price turns you off, then just buy less fish than you would usually. Most of us eat too much for dinner anyways and we would do better with smaller portions. Can't afford a pound of fish? Then buy a half-pound instead. Eating a little less fish is much better than eating no fish at all. It is better for your health and can help support local fishermen too, provided you purchase local seafood. A recent report indicated that the U.S. imports an incredible 91% of the their seafood. We need to purchase more local seafood and support local businesses.

There are no easy answers to any of these dilemmas. We can be sure though that people need to eat more seafood and that local fishermen need our support. Let us all work toward those objectives. If anyone has some suggestions, please post them in the comments.

The Welcome Return of Prezza

Prezza is on fire! 

I am speaking figuratively of course. After suffering a terrible kitchen fire last July, Chef & Owner Anthony Caturano reopened Prezza on January 10. Prezza is one of my favorite Italian restaurants so I eagerly looked forward to their reopening. Last week, I returned to the restaurant for dinner and though they have been reopened for less than three weeks, it seemed as if they were back at the top of their game. The kitchen was not rusty in the least. Prezza is back and you need to dine there.

After a chocolate tasting at Cocoanuts, I went to Prezza for dinner with a few friends and fellow bloggers, including Adam, Jen and Kerrie. None of them had ever dined at Prezza before. They all left the restaurant thoroughly impressed, well sated after an incredible meal. You can check out Jen's review and Kerrie's review of their dining experience at Prezza. As someone who has dined there before, I found everything was as good as ever and it continues to receive my highest recommendation.

During the course of the evening, we enjoyed two bottles of wine, including the 2007 La Spinetta Barbera D'Asti Ca' Di Pian ($42) and the 2007 La Spinetta Nebbiolo Langhe ($54). La Spinetta is a consistently good producer and both of these wines were delicious, pairing well during the course of our meal. Prezza's wine list has over 800 choices, and there are some incredible wines on the list which will thrill any wine lover. Though many might prefer to order Italian wines, the list includes wines as well from all over the world. The list tends to be reasonably priced and there are good wines available at all price points.

We began our meal with a few appetizers, including Anchovy stuffed eggplant with scamorza and roasted tomato ($16), Lambrusco braised Chicken Thigh with grilled bacon and crispy potatoes ($16), and the Chestnut soup with croutons, duck confit and white beans ($15). I didn't try the eggplant but was assured by Jen that it was delicious. The chicken thigh was amazing, with tender, moist meat accompanied by a rich, compelling wine flavor. The thick slice of bacon and crispy potatoes enhanced the dish, which I would definitely order on a future visit.

I ordered the chestnut soup and was not disappointed in the least. The creamy, rich soup had a prominent nutty taste that was complemented by the tender duck slices and the beans. The crunchy croutons were a nice addition and I could have easily devoured a dozen more of those too. A hearty dish for the winter, it makes for a good starter.

Chef Caturano then generously sent us a couple complimentary dishes of pasta, including Chestnut Raviolini with pulled duck, butter and parmigiano cheese and Potato Gnocchi “a la Bolognese”, a rustic meat ragout with, tomato, porcini cream and pecorino cheese. I have long been a huge fan of his pasta dishes and both were superb. In both dishes, the pasta was cooked perfectly, the sauces were well spiced and balanced, and each bite made you crave another. I would highly recommend both dishes, and in fact, any pasta made at Prezza.

For an entree, two opted for the Seared Sea Scallops with squid ink gnocchi, lobster, cherry tomatoes and basil lobster broth ($34), one for the Fish Stew, lobster, swordfish, shrimp, clams, mussels, squid, lobster broth, toasted bread with saffron aioli ($38). I heard raves for the Scallops and Stew, and both dishes had ample portions. Prezza doesn't skimp on quantity, and also does not sacrifice quality.

I went for Bambi, aka Venison Loin with grilled cabbage and amarone risotto ($38), though I opted out on the cabbage. The venison loin was a good-sized hunk of meat and I savored every bite. Cooked nicely, it was moist and flavorful, as appealing as any piece of beef. The risotto was also amazing, perfectly cooked rice with a rich flavor bringing to mind red fruits and spice. I was well satisfied with this dish.

Though tempted by the Zeppole with salted pecans and chocolate sauce on the Dessert Menu, I was just too full, like everyone else at the table, to order dessert. It didn't help that we had sampled numerous chocolates before coming to Prezza.

Service was excellent, as usual, and we all had a great evening, filled with fine food and wine, excellent conversation and plain fun. I am so pleased that Prezza has reopened and cannot recommend it enough. The food is as exquisite as ever, they don't skimp on quantity, and there are plenty of excellent choices for drinks. I wish Chef Caturano and the staff at Prezza much luck and I hope to return there again soon.

I must try the Zeppole.

Rant: Make It Simple But Accurate

Though I am always pleased to see Sake articles in the media, helping promote this wonderful beverage, I get dismayed when such articles contain erroneous information. I try to educate people about Sake, to clarify their misconceptions, but that becomes more difficult when articles in popular magazines and newspapers perpetuate such misconceptions. Most of the time, such errors could have been easily corrected and that makes the offense seem even worse.

The new issue of Boston Magazine contains an extensive Asian Dining Guide and one of the articles, Good Libations, discusses Sake. Though it is a brief article, it makes some significant errors and I was initially informed by the Food Editor that the article had been fact checked. That was dismaying and raised numerous questions in my mind. If it was fact checked, and still contained errors, then what did that say about the process? Who fact checked the article? How was it fact checked? What resource(s) was used to fact check it? Why were the errors allowed to stand?

I was later informed that at least some of the errors were intentional. Intentional? Apparently, they did not wish to confuse the public with too much information so they chose to ignore and omit certain basic facts about Sake. They essentially wanted to dumb down the article because they didn't believe the public was capable of handling the truth. I think the use of erroneous information is more harmful to the public in the long run and that the public is capable enough to handle at least a minimal degree of difficulty. They should be treated as adults, not children, and not spoon fed simple data as if incapable of handling more. One can be simple yet accurate.

Let us look more closely at the errors that were put forth in the article.

First, the article states that there are "three types of premium sake" but there are actually six types. The article failed to mention that there are three types of Honjozo Sake, a second premium category. The Honjozo category is actually even larger than the Junmai category.

The magazine intentionally omitted any reference to Honjozo, allegedly for simplicity's sake. However, they still could have remained accurate yet also been simple. All they would have had to say is something like "there are six types of premium sake but we will highlight only three here." That is succinct and accurate, fixes the error and should not unduly confuse readers. As you see, the term Honjozo didn't need to be mentioned yet readers might be intrigued enough by the reference to other types of premium Sake to seek out more information.

Second, the article states that the types of premium Sake are "categorized by the amount of rice milled away" but that is not truly correct either. First and foremost, the most important element that determines whether a Sake is "premium" or not, is the number and type of ingredients used in the production of the Sake. The milling percentage is a secondary consideration and alone not indicative of a premium Sake.

To be a Junmai, a Sake must only contain four ingredients: rice, water, yeast and koji-kin. To be a Honjozo, the Sake can contain one more ingredient, distilled alcohol. No matter how much of the rice is milled away, a Sake is not "premium" unless it also only has those four or five ingredients. Only about 25% of all Sake produced qualifies as "premium."

Again, the fix would have been relatively simple, adding that premium sake is "categorized by the number & type of ingredients, as well as the amount of rice milled away." Succinct and accurate, it fixes the second error and again should not unduly confuse readers.

Third, the article states Junmai must be "milled to 70 percent or less of the original grain."  Beside the awkward construction of that phrase, it is incorrect as there is no minimum milling requirement for a Junmai. A Junmai could be milled down to only 80% and still be considered a Junmai. The only requirement for being a Junmai concerns the number and nature of its ingredients. This is an error that runs rampant in many other Sake articles too.

The fix is also simple. Just state that "Junmai does not have a minimum milling percentage." There is really no reason why that couldn't have been done.

I don't see a valid reason why this article could not have been made accurate. Alleged concerns about dumbing down the article for the general public do not seem warranted, especially considering how easy it would have been to fix the errors. I understand this was not a lengthy educational article on Sake but simple articles can and should still be accurate. Give your readers some credit for being intelligent.

As a final matter, I want to address the lone "tip" in the article, advising people to look for the milling percentage on the label if the writing is in Japanese. I don't think that tip is really helpful and is more likely to confuse someone than help them.

The average person will almost never find a Sake in the U.S. which doesn't specify its type, such as whether it is a Junmai or Ginjo. They will though find a number of bottles which fail to list the milling percentage. So it is far more prudent to remember the type of Sake you prefer and seek out that type on the label rather than hunt on the bottle for milling percentages, which might not even be there. Plus, it is probably easier to remember a word "Ginjo" rather than remember you like Sake that has been milled down to at least 60%.

If you go to a restaurant, their Sake menu will list Sakes by type and almost never mention the milling percentage. Thus, remembering that you like "Ginjo" makes ordering Sake at a restaurant much easier too. Forget milling percentages and learn the name of the Sake type you enjoy.

Kanpai!

Wayland Winter Farmers' Market

Though it almost seems like every city and town has a summer/fall farmers' market, there are far fewer winter markets despite their value. One winter option is the Wayland Winter Farmers' Market at Russell's Garden Center, easily accessible off Route 128 on Route 20. The market is now open on Saturdays, from 10am-2pm, through March 9. They have about 40 vendors and also run certain special events, like Farm Fiber Days and the Massachusetts Farm Wineries Day.

I checked out the MA Farm Wineries Day last Saturday, which had nine local wineries presenting some of their wines for tasting. Many of the regular vendors were present as well. Usually there are only a few wineries at the market but this event brings out several more. It was an impressive market, with a diverse range of vendors, many offering food samples. I bought numerous items and considered buying even more, which will have to wait until my next trip.

I am going to highlight some of the vendors but please realize there are plenty of others I didn't mention who are also worthy of attention.

One of the first tables I encountered in the market belonged to Sweet Lydia's of Lowell, which makes gourmet marshmallows and s'mores. They even were selling hot chocolate topped with various flavored marshmallows. Though I didn't purchase anything, I was very tempted and will be sure to do so next time. The Toasted Coconut Marshmallow is calling my name.

I have been a fan of the Danish Pastry House for at least five years so it was great to see them at the market. They make a variety of baked goods, from breads to pastries. Their baked goods seem to go fast so it pays off to get to the market early and make this one of your first stops.

I have previously patronized Fior D'Italia Pasta & Cheese when it was at the summer farmer's market in Wakefield. Vic Tirrito owns this pasta company, which is based in Vermont, and he uses only products from New England, also trying to use as much organic as possible. At the market, he sells pasta, ravioli, gnocchi, sauces and even makes a few dishes you can eat at the market.

Located in Amesbury, Seacoast Butters makes a variety of compound butters using organic butter and locally sourced ingredients. There are at least 15 different flavors including Bacon and Sriracha (both which I enjoyed). A 3 ounce container costs $5.75 which seems a bit pricey, though they are using quality, natural ingredients.

West River Creamery, located in Londonderry, Vermont, produces a range of delicious cheeses. They have about 40 milking cows on their 200+ acre farm. At the market, they had at least eight cheeses you could taste, including Middletown Blue, Middletown Tomme, Cambridge Farmhouse English Cheddar, and Smoked Cambridge. My favorite was the Marinated Fresh Goat Cheese which was so creamy and savory.

Caledonia Farm, located in Worcester County, combine with Burnshirt Valley Farm to sell pasture raised beef, pork, chicken, and goat. I bought some beef and pork and look forward to seeing how it tastes.

More pasture raised beef can be found at Charlton Orchard Farms, which also sells apples and cider. Obadiah McIntyre Farm Winery is located at their farm, selling a variety of wines, including fruit wines, sparkling wines and hard ciders.

If you prefer lamb, then stop by the table for Windsong Farms, a 35 acre farm located in Harvard. You'll find lamb rib chops, loin chops, boneless leg, shoulder roast, shanks, sausages, ground lamb, liver, heart, and kidneys. As a lamb lover, I was very pleased to see their offerings.

Would you rather have seafood? Well C&C Lobster & Fish offers plenty of fresh fish and even lobsters for sale. Yes, seafood isn't cheap but it is one of the healthiest foods you can eat and it delicious. Adding seafood to your diet is strongly recommended.

Haven't got the time to make a seafood dinner at home? Fishwives Specialty Foods has you covered with their Mandy's Seafood Chowder. All natural, gluten free and using sustainable seafood, this is a lobster bisque filled with shrimp, scallops, clams and fish. Most of the seafood is local except the shrimp is wild caught from Key West and sometimes they use Alaskan pollock. I tasted the chowder and it was very appealing, a nice creaminess to it without being too thick. It was well spiced and it would be excellent for a winter dinner. I bought some and have already enjoyed it for dinner one night. I will be sure to buy more when I return to the market.

For some, it may sound like a nightmare pasta sauce. Joslin Foods provides a line of Summit Six pasta sauces which are all natural, fat free, and low sodium but they also contain veggies from each color group including carrots, green beans, eggplant, red cabbage, garlic and tomatoes. Yet even if you dislike some of those veggies, worry not. I very much liked this sauce and it didn't taste at all like cabbage or green beans. They have three different varieties: Summit Six Kids (smooth and mild with no chunks), Summit Six Classic (thick and savory with chunks) and Summit Six Spicy (chunky with a spicy kick). I tasted the Spicy but it lacked any chunks in the sample I tasted. I bought some of the Spicy and look forward to seeing what I think when I have more than a small sample.

There is even a food truck at the market, the unique Vesta Mobile Wood-Fired Pizza. What a cool idea! Their pizzas cost $8-$12 and you can choose your own toppings or have one of their creations, such as the  Breakfast (cheese, bacon, sausage, onions, peppers, Egg Beaters), The Vesta (red sauce, bacon, chicken, Mozzarella and Provolone cheese) or the Beetza (pesto, winter moon root beets, caramelized red onions, black olives and Gorgonzola cheese). Above is the Vesta and it was tasty, with a nice, crisp crust, plenty of toppings and lots of cheese. I recommend getting a pizza for breakfast or lunch when you stop at the Wayland market.

Coastal Vineyards, owned by David and Linda Neilson, was founded in 2004 and is located in South Dartmouth. They have a small, 8 acre vineyard, growing Chardonany, Pinot Gris, Pinot Noir, Sauvignon Blanc, Gewurtztraminer, Riesling, Merlot, and Cabernet Franc. They produce at least 14 different wines, generally using only their own locally grown grapes.

At the Market, they poured several of their wines and overall I think they are doing a good job of making some easy drinking, pleasant wines. The 2010 Estate Chardonnay ($15) was my favorite, an unoaked version which was crisp, clean, and dry with pleasant green apple and pear flavors. Though I am not a huge fan of cranberry, the 2011 Cranberry Sunset ($16), a blend of Chardonany and cranberry was appealing, with a mild tartness from the cranberry. The 2010 Seaside Red ($20), a blend of Cabernet Franc and Chambourcin was a light bodied wine with nice red berry flavors and some herbal notes.

Mead is hot now! The Green River Ambrosia Winery, located in Greenfield, is a small, artisanal meadery that currently produces about 5000 gallons annually, nearly twice what they made the prior year. They use local raw honey and their meads are sulfite free and gluten free. As they are still a small meadery, they are able to obtain sufficient local honey, from Warm Colors Apiary in South Deerfield, for their products.

The Liquid Sunshine ($15) is a traditional semi-dry mead and I enjoyed it, with its pleasant honey notes and a mild sweetness. The Winter Warmer ($15) is a full bodied, semi-sweet mead with winter spices and it is perfect for this cold season. Hints of cinnamon and Christmas spices make this a tasty mead. My favorite of the meads was the Apple Cyzer ($20), made from a 13 heirloom variety cider. Topped by a crown cap, the cyzer is a little frizzante with a rich apple flavor, mild sweetness and appealing honey notes.

They also produce an intriguing non-mead beverage, the Ginger Libation ($15). It is touted as a "pre-Prohibition style ginger beer" and a "spicy alcoholic ginger soda." It is sweetened with cane sugar, pineapple, and citrus juices. It is technically a ginger wine rather than a beer as no malt is used. However, it tastes very similar to a ginger beer, lightly effervescent with a strong ginger flavor and mild sweetness. I bought a bottle and made a Dark n' Stormy with it, though the meadery calls such a Drunk n' Stormy. It made for a delicious, albeit strong, cocktail and everyone who drank it enjoyed it very much.

Kip Kumler, owner/wine maker of Turtle Creek Winery of Lincoln, also made an appearance at the market. I have written several times about the winery and their wines and Kip is a very passionate and skilled wine maker. He presented several of his wines, including the 2011 Riesling, 2010 Pinot Noir, 2010 Syrah, 2010 Cabernet Sauvignon and the 2010 Cabernet Franc. If you have not tasted his wines, you definitely should do so.

Turtle Creek now has a wine club, their Wine Subscriptions, which sends out quarterly releases of wine to all its members. There are three different levels, dependent on how many bottles you wish to receive, from 3-9. You will receive a discounted price, from 10%-20%, discounts on shipping and a number of other benefits, such as being able to attend special events. Sound good if you enjoy Turtle Creek Wines.

Running Brook Vineyard & Winery, founded in 1998, is located in North Dartmouth and they produce wines primarily from their own, locally grown grapes. Their 2007 Pinot Noir ($18) was light bodied with bright red fruit flavors and a hint of spice. Easy drinking and the type of red you could easily drink with seafood.

The Wayland Market has numerous other vendors that I did not mention Bagel Alley, The Herb Lyceum, Paino Organics, Shady Oaks Organics, Terrosa Farm, and others. It was very popular and it is understandable why that is so as there are plenty of interesting vendors, selling lots of tasty food and wine. I will be returning to the market and highly recommend that everyone check it out too.