Stories / Events, Partners

How to Cook the Perfect Late-Summer Feast

Elena North-Kelly

September 01, 2016


Earlier this season, the James Beard Foundation Greens (foodies under 40) and chefs Joey Campanaro and Mike Price joined forces for a decadent feast in the private vaulted wine cellar at Market Table. Our Greens guests enjoyed a vibrant and delicious ode to summer featuring the very best the market had to offer, as well as sustainable wines, and beers from Negro Modelo and Modelo Especial. Check out some of the evening's highlights below, or hop on over to Facebook to see the full image gallery


Crispy Softshell Crab with Snap Peas, Breakfast Radishes, and Creamy Dijonnaise


Sangria-Marinated Hanger Steak with Grilled Romaine a la Caesar, Burst Tomatoes, Potato Croutons, and Red Wine (recipe below!) 


Crème Fraîche Panna Cotta with Local Strawberries, Basil, and Black Pepper–Shortbread Cookies 


Guests enjoying sustainable wines in the private wine cellar at Market Table 

Want more? Get chef Price's recipes for Purslane–Peach Salad with Feta and Pickled Onions and Sangria-Marinated Hanger Steak with Grilled Romaine to whip up your own market feast home!

Learn more about JBF Greens and upcoming events.