Coming up this Saturday at Helena market Days is a 9am cooking demonstration from Chef Ben Tamburello. Chef Benard Tamburello began cooking in 1992 with his first restaurant, Gus's Hot Dogs. In 1996 he opened Bernie's Grill in Chelsea, Alabama. The cuisine changed to a meat and three menu. During the day he also served gourmet sandwiches.At night he took on a different flair with both American and Cajun cuisines, which earned the restaurant the slogan, "Aunt Bee meets Julia Child."
The cuisine is meat and three with offerings of sandwiches, salads with homemade dressings. Thursday night is Italian. Friday and Saturday offerings of steak and seafood, cut and cooked to order, are served.
Chef Benard is a second generation Italian and has a background in Sicilian food. His cuisine is wonderful, light and a tasteful fusion of theses two Italian fusion.Live music from Kristina David who is a singer/songwriter from Tuscaloosa. She has been writing, playing and singing for about 5 years. Like her on Facebook to find out about upcoming shows or if you would like to book her, www.facebook.com/kristinadavid44.
Our Charity for the day will be Sowers of Seed. Many local children are on free or reduced lunches during the school year, but lose this service during the summer. Sowers of Seed seeks to help these children by feeding them lunch and sharing the Gospel with them. It costs $5 per meal for 1 child for one day. Won't you help?
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:
2nd Recipe from Sonia's Day at the Market. Bruschetta...
I always think of Bruschetta as the Italian's way of using an over abundance of tomatoes and basil plus the rest of their bread...
Bread:
1. Cut 1 large loaf of french/peasant italian bread into 1/2" slices (We use the publix whole grain french loaf...)
2. Brown them on both sides under the broiler or on the grill.
3. Brush one side with half clove of garlic and then brush with olive oil. (Note if you have Bread Dip seasonings - you can put about a teaspoon of it in your olive oil - and then skip the garlic clove - just brush with the "seasoned olive oil".
Tomato Mixture:
1. cut 12-14 fresh ripe tomatoes - (preferably plum) into 1/4 inch dice and place in bowl. (Note if you use regular tomatoes you may want to drain some of the juice...)
2. Toss with 2 Tablespoons of minced garlic, and 2 tablespoons of either minced green onion or minced shallots.
3. Chop 1 cup of fresh basil leaves - chopped coarsly - add to tomato mixture.
4. Add 1 tsp. of fresh lemon juice, salt and pepper to taste, and 1/3 cup of olive oil.
Set aside..... at room temperature - allow the mixture to absorb the different flavors.
Suggested Additions to this basic mixture:
1. Cilantro or parsley
2. yellow or green peppers diced
3. Calamata olives - seeded and diced.
4. Red wine vinegar
5. Feta cheese
6. anchovies
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!
06/23
Chef Chris Vizzina - Samford (Winner of the Silver Plate Award)
Katie Searcy
Easter Seals
06/30
Cafe De Paris, Chef Estinfort and Chef Pambo
Helena Belles
07/07
Echelon Catering - Chef Gray Byrum
Pleasure Is All Wine
Manna Charities
07/14
First annual Boston Butt Cook off!
Students of the Heather Batey Voice and Piano Studio
American Diabetes Association
07/21
Bright Star: Chef Austin Davis
International Cultural Exchange Services
07/28
Dyron's Low Country Cuisine - Chef Randall Baldwin
Disability Rights and Resources
Abbey Greer
08/04
Ross Bridge Resort - Chef Robert Kamm
Katie Searcy
Birmingham Rose Society
LifeSouth Blood Drive
08/11
Rio's Bar and Grill - Chef Hamric
OLVCC Knights of Columbus
08/18
Boyscout Iron Chef Cook Off
Alabama Symphony Youth Orchestra (Scheduled to Appear)
08/25
Ocean – Chef George Reis