Helena Market Days July 19th



Special Chef Demonstration will be by Robert Browning


Charity in the Spotlight
The Helena History Preservation Society will be on site sharing Helena History

Helena Market July 5th




Charity Spotlight
This coming Saturday, July 5th, will bring to the market our most highly anticipated nonprofit outreach participant of the year, the Shelby Humane Society. This incredible pet rescue and placement service has saved the lives of innumerable furry friends and needs our continued support in order to continue their mission. Please stop by to wish them well and perhaps even take home a furry friend of your own. For additional details regarding what pets they may be bringing to the market, please contact Meghan Wayman, Adoption and Outreach Manager, at 205-667-3916, Ext. 12. http://www.shelbyhumane.org

Special Musical Guest
We offer another Helena home-grown talent for your enjoyment: Jeremy Puckett. Jeremy has played for us in previous years and has a great sound for our event.

This Saturday at the Market





We are excited to present another new addition to our lineup, that being Jim Quakenbush. Please join us for Jim's repertoire of swing and patriotic tunes this coming Saturday, June 28th.
Musical variety abounds at Helena Market Days. Join us on June 28th to hear the stirring sounds of Jim Quakenbush's (JQ's "Swing Time") trumpet. Jim performs to support "A Veteran's Final Call" which is set up to provide families with a live bugler for their lost ones rather than the prerecorded versions many are getting.

NeverThirst, this week's designated nonprofit, will be setting up a “LemonAID” stand this Saturday. Neverthirst is a faith based organization that provides clean water to villages in Sudan, India, etc. that don’t have access to sanitary water. All proceeds will go to fund clean water projects for those in need. There will be handouts for customers wishing to know more about the good work that NeverThirst does around the world. Please visit their Facebook page or their website at www.neverthirstwater.org.

Bellinis to the Farmers Market

For those who were asking for this past Saturday's recipes for Bellinis at the Farmers Market
Executive Chef/Owner Matthew G. Lagace
Presents
Summer Time Pork Tenderloin
Serves 4
For the Pork Tenderloin
12-3oz Tenderloin Filets
1 cup of Dale’s Marinade
½ cup Canola Oil
Montreal Steak Seasoning to taste
For the Loaded Fingerling Potato Salad
1lbs of Fingerling Potato’s
½ Pound of your favorite thick cut bacon
1.5 cups Sour Cream
¼ cup fresh Finely Diced Chives
½ cup Extra sharp Cheddar Cheese
1 packet dried Ranch Powder
For The Slaw
1/2lbs Thinly Sliced Green Cabbage
½ cup Finely Grated Carrots
¼ cup Apple Cider Vinegar
1/8 Sugar
1/8 cup Vegetable Oil
1 tlbs Creole Mustard
1 tlbs Coleman’s Dry Mustard
1.5 tsp Celery Salt
Fresh Black Pepper to Taste

1.       Clean the pork tenderloin and remove all silver skin.
2.       Cut pork into Filets just like a Filet Mignon.
3.       Mix Dale’s and Oil together then marinated Pork Filet’s for at least 2 hours.
4.       While Filets are Marinating cut your fingerling potatoes in half and place in a pot of boiling water cook till tender about 12-15 minutes. Drain, cool and reserve.
5.       Mix together sour cream, chives, cheese and bacon toss with chilled potatoes and reserve again.
6.       Mix together your vinegar, sugar, oil, both mustards and celery salt and season to taste with black pepper. Add your shredded carrots and cabbage and mix all together.
7.       Preheat your grill to med-high and grill your pork filet to medium well. (Internal Temp should read 150 degrees. Pull off the grill as for the pork will continue to cook up.
8.       As for plating we call them dishers (ice cream scoopers) and place 3 scoops of the Fingerling Potato Salad on the plate top it with a Pork Filet and finish with some of the coleslaw.
(Optional: you can heat up some of your favorite BBQ sauce and drizzle on the plate around it or even on the top)

9.       We even did a fried homemade pickle on the top.Sit back relax you made it!!!!!!! Enjoy……

Featuring this Saturday at 9am  we have  a cooking demo with Chef Matthew Guy Lagace.

Legace, whose dad is former Birmingham Bulls hockey player Jean-Guy Lagace, was born in Kansas City, Mo., but moved to Birmingham as a kid. He learned to cook from his mom, Pat, who enrolled him in special studies cooking classes at UAB as a little boy.

After graduating from Culinard in 2001, Lagace worked his way up to sous chef at the Nonna Rose and executive chef at Prairie Fire Grille, both of which have since closed. Lagace also was executive chef at Michael's Steaks and Seafoodin Hoover.

And now he's back at Bellini's.

Bellini's Ristorante & Bar is at 6801 Cahaba Valley Road, and the phone number for reservations is 981-5380. Lunch hours are 11 a.m. to 2 p.m.Mondays through Fridays, and dinner hours are 4 to 9 p.m. Mondays through Wednesdays and 4 to about 10 p.m.Thursdays through Saturdays.

Please come to meet the Chef, taste some great food and support our local Alabama farmers and get some great produce, fruits and veggies from the Helena Farmers Market this weekend.


June 21st

This coming Saturday, June 21st, please join us for the combined talents of "Intermission" featuring Barbara Snyder and Josh Arnold, purveyors of fine acoustic music and believers in taking things lightly. 

Music begins immediately after the 9 a.m. cooking demonstration by Matthew Guy Lagace of Bellini's Ristorante. Our featured nonprofit this week will be International Cultural Exchange Services (ICES).

Chef Bio:
Lagace, whose dad is former Birmingham Bulls hockey player Jean-Guy Lagace, was born in Kansas City, Mo., but moved to Birmingham as a kid. He learned to cook from his mom, Pat, who enrolled him in special studies cooking classes at UAB as a little boy.

After graduating from Culinard in 2001, Lagace worked his way up to sous chef at the Nonna Rose and executive chef at Prairie Fire Grille, both of which have since closed. Lagace also was executive chef at Michael’s Steaks and Seafoodin Hoover.
And now he’s back at Bellini’s.


Bellini’s Ristorante & Bar is at 6801 Cahaba Valley Road, and the phone number for reservations is 981-5380. Lunch hours are 11 a.m. to 2 p.m.Mondays through Fridays, and dinner hours are 4 to 9 p.m. Mondays through Wednesdays and 4 to about 10 p.m.Thursdays through Saturdays.