Meet at the market: on the fly

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Each week we meet up with Katie Hershfelt of Cultivate Events as she chats with farmers, chefs and shoppers at the Santa Barbara Farmers’ Market.

This week, she followed Scarlett Begonia chef Avery Hardin around the market as he let the day’s produce inspire his Tuesday “On the Fly” menu.

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Sierra lettuce from Roots Farm in Los Olivos.
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Herbs from Earthtrine Farm in Ojai.

Here’s the scoop. The restaurant offers 3 courses (plus a craft cocktail) every Tuesday for $35. Avery might have some inkling in his mind as to what he’ll cook, but most of his inspiration begins the moment he steps onto State Street.

“What we have today we might not have next week, and that’s what makes this whole thing special,” says Hardin.

This week’s impromptu menu:

  • Slow poached Araucana chicken egg on toast with mustard greens and romesco
  • Sierra lettuce with carrots, fennel and an orange vinaigrette
  • Grilled thresher shark with tabbouleh and zhoug.

And to drink?

Cucumber cocktail with gin, mint, basil and lime juice

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Araucana chicken eggs from Lily’s eggs in Fillmore.

Hardin advises market foodies to visit Scarlett Begonia early on Tuesday evenings. The “On the Fly” menu sells out quickly.

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To check out all our past farmers’ market guests, click here.