Guest Chef Steve Terrill will be preparing three wonderful rosemary inspired dishes in our Harvest Learning Cafe. Stop by for a sample of Onion Roesmary Soup, Rosemary Foccacia Bread, and Rosemary Popsicles.
Thanks to these market vendors who have contributed to this tasting, Tea Hugger, Quaker Acre Apairies, NIMBY Gardens CSA, Shirley & Mom, and Emmaus Farm and whose products will be used in the tasting.
We would also like to thank the Davis Education Fund of the NC Herb Society for thier support of the Market’s Herb Tasting Series.
More About Steve Terrill:
Steve Terrill is a bit of a late bloomer. He ate his first salad on a flight to France at the age of 35; due to a poor grasp of French a pizza he ordered a few days later in Bourges came topped with a gently baked runny egg. Much to his surprise, not only were eggs edible, they were actually delicious.
Like many Americans, Steve discovered in France a new appreciation for where food comes from and the passion of those who produce it. On returning to Greensboro he started looking for the people who approached food with the same passion he had experienced in France. The Greensboro Curb Market became one the hubs of this new found interest.
Over time Steve’s diet of frozen Salisbury steaks and jarred alfredo sauce were replaced with homemade pastas, paellas and rustic tarts. Multi-course dinner parties became a default activity, and eventually those gatherings morphed into the Red Chair Dinners, a pop-up dinner focused on local and seasonal meals.
For Steve being a locavore is simply more interesting–learning the cycles of produce in our region and building menus in line with those patterns. Those ingredients mean even more, says Steve, when he knows the names and faces of the people who produced them.
Although still primarily a home cook, Steve at the tender age of 47 got his first restaurant job last year, making desserts at Bia’s Gourmet Hardware in Asheboro.