We are pleased to have a cooking demonstration from Chef Estinfort and Chef Pambo from Cafe De Paris at 9am at the Market this Saturday. We will also have live music by Robby Ryland and our featured charity will be Helena Belles!
About Robby
Robby Ryland and his amazing catalog of guitar music. Robby is a guitar instructor from Montevallo and a first-time performer at HMD. Please come out to welcome him to Helena, and if you like what you hear, help fill up his tip jar, too!
About Helena Belles
"Popsicles and Petticoats" is the theme of this coming Saturday's featured non-profit activity. Our own city ambassadors, the Helena Belles, will be selling Popsicles to raise funds in support of their organizational activities. Come meet these pretty young ladies in their hoop skirts and hats and "pop" for a frozen treat on what promises to be a very hot day!
About our Chefs:
Despite a late entrance in to the culinary world, Chef Serge Pambo has become a master of French cuisine. He began his journey in Meaux, France, where he studied for three years at a culinard under the renowned chef Cyril Lignac. Chef Pambo expanded his knowledge and experience by working for ten years in different Parisian restaurants and contributing his knowledge in to several culinary articles and two cookbooks. Pambo is known for his creative and inventive recipes, one of which won him First Prize for Beer Ice Cream in a French dessert competition.
 |
| Live Music by Robby Roland |
Chef Evens Estinfort followed in his father’s footsteps to become a chef. He graduated from Ecole de Paris des Metiers et de la Table and continued to work in European restaurants for thirteen years, the majority spent in French restaurants. His resume includes employment at Plazza Athenee, a Parisian restaurant, under the guidance of the talented and famous Chef Alain Ducasse.
After his many years of experience, Chef Estinfort, along with 2 of his friends, decided to buy a small restaurant in the 19th District of Paris. The trio opened Les Tontons (The Uncles) in 2000. It was an instant success and remained so for five years. But in 2006, Chef Estinfort decided to pursue the American Dream and followed his cousin, Chef Serge Pambo, to America. The challenge was to bring Paris to Birmingham, Alabama. His dreams were realized when Café de Paris opened on December 8, 2008.
 |
| Helena Belles will be our featured Charity |
Chef Estinfort is not only a culinary chef, but a pastry chef and baker as well. He has a passion for good food and strives to exceed expectations on a daily basis at Café de Paris. In his spare time, Chef Estinfort loves to travel and visit his home in France.
And if you would like to be a vendor, contact Cris Nelson (296-6153) or Ron Holly (410-4496).Home Processors, Vendor Rules and Vendor Application
Helena Market Days will provide a rent-free space to one non-profit group each week of market season for purposes of fundraising. The space comes with a pop-up shelter and an 8-foot table. Qualifying organizations include churches, schools, civic organizations and charities, among others. Preference is given to Helena non-profits but any Shelby County organization may apply. Please contact Bob Van Loan at bob75137@aol.com for information and applications.
Last Week's Recipe:
Grilled Eggplant Caponata Recipe:
1/4 cup pine nuts
2 eggplants - about 1 lb each sliced lengthwise about 1/2" thick.
salt, ground pepper
1/4 cup olive oil
1 large onion sliced
2 celery ribs - cut into 1/4" dice
1/4 cup raisins
1 teaspoon crushed red pepper
1 28 oz can crushed tomatoes
1/4 cup light brown sugar
1/4 cup balsamic vinegar
1/2 cup green onions sliced
1/4 cup chopped basil and 1/4 cup chopped mint
preheat oven to 350 - put the pine nuts in a pie plate and toast for about 4 minutes - until golden brown - let cool.
Light a grill or preheat a grill pan. Brush eggplant and onions with olive oil season with salt and pepper Grill Eggplant slices and onions. Cut eggplant into 1/2" dice and onion into 1/4" dice.
In a large skillet heat the celery, raisins, red pepper and pine nuts over moderate heat stirring occasionally until celery is softened. Add the crushed tomatoes, brown sugar and balsamic vinegar. Simmer stirring a few times until most of the liquid has evaporated. Add the grilled eggplant, onions to skillet and season with salt and pepper. Add basil and mint - cover and let mixture absorb flavors. (at least an hour) serve room temperature on grilled bread. May be refrigerated for up to 5 days.
Here is our upcoming schedule so far, but we are not done. Please check back for more updates. This is be the best year ever!
07/07
Echelon Catering - Chef Gray Byrum
Peaches and Ice Cream Day
Pleasure is All Wine
Featured Charity Manna Charities http://mannacharitiesinc.blogspot.com
07/14
First Annual Boston Butt Cook off!
Free Tomato Sandwich Day
Live Music By Students of the Heather Batey Voice and Piano Studio
http://www.heatherbatey.com
Featured Charity American Diabetes Association
http://www.diabetes.org/in-my-community/local-offices/birmingham-alabama
07/21
Bright Star: Chef Austin Davis
http://www.thebrightstar.com
Music by: Blaire Blackmon
Featured Charity International Cultural Exchange Services
http://www.icesusa.org/exchange-program
07/28
Dyron's Low Country Cuisine - Chef Randall Baldwin
Featured Charity Disability Rights and Resources http://drradvocates.org
Live Music By Abbey Greer
08/04
Ross Bridge Resort - Chef Robert Kamm
Live Music By Katie Searcy
Featured Charity Birmingham Rose Society http://www.birminghamrose.org
LifeSouth Blood Drive
08/11
Rio's Bar and Grill - Chef Hamric
Music by Jeremy Puckett
Featured Charity OLVCC Knights of Columbus http://olvknights.com
08/18
Boyscout Iron Chef Cook Off
Live Music By After2Glasses
Featured Charity: Alabama Symphony Youth Orchestra
08/25
Ocean – Chef George Reis
Live Music By Andre' Taylor http://www.andretaylormusic.com
Featured Charity Mothers of Pre-Schoolers