5 chef demos at the Market at Pepper Place, including FoodBar’s George McMillan

Partner content

Love in-season, local produce, but looking for creative ways to use it? Come to the Market at Pepper Place on Saturdays to learn from the best in Birmingham. Chef demonstrations begin at 9 a.m. on 29th Street.

What’s in season now at the Market at Pepper Place? Corn, peas, blueberries, watermelon, okra, cantaloupe, plums, peaches, heirloom tomatoes and, for the first time ever, celery!

June 30 at 9 a.m.—Chef George McMillan of FoodBar

Chef demo recipe: Farmers Market Succotash

“Succotash is a great showcase dish for the summer season. It brings together so many fresh-off-the-vine flavors and all ingredients are available at the market. The recipe is easy and not super time consuming.”—Chef George McMillan, FoodBar

July 7 at 9 a.m.—Chef and Forager Robert Lynn of Bon Appetit

Chef demo recipe: Expect a dish appropriate for a high-end brunch but simple enough for a nonprofessional to prepare, focusing on local ingredients from the Market at Pepper Place.

As forager for Bon Appetit in Alabama, Georgia and Florida, Lynn ensures 20 percent of the food budget goes to local artisans and farmers within a 150-mile radius of each location.

He serves as Bon Appetit’s chef at Protective Life in Birmingham, and he helped launch the dining program at Birmingham-Southern College.

“Most of the relationships I’ve built with locally crafted food providers and growers (in Alabama) began with my first visit to the Market at Pepper Place.”—Chef Robert Lynn, Bon Appetit

July 14 at 9 a.m.—Chef Brian Vizzina of Bare Naked Noodles, founded by local pasta maker extraordinaire Linda Croley

Chef demo recipe: Southern Pecan Pesto Summer Pasta with roasted red pepper, red onion, grape tomatoes, asparagus, basil, spinach and local handmade pasta from Bare Naked Noodles. Mmmm.

“I love to make this salad using all these in-season veggies and herbs. We support our local farmers, and this is a filling and nutritious dish. You don’t even miss the protein, but you can easily add grilled salmon or chicken or pan-seared shrimp.”—Chef Brian Vizzina, Bare Naked Noodles

July 21 at 9 a.m.—Chef James Lewis of Bettola

Chef demo recipe: Stay tuned for the announcement.

Chef James Lewis is a local favorite and a recognized master in his Italian kitchen at Bettola, which serves wood-fired artisanal pizzas and house-made pastas. We can’t wait to see what he cooks up at his July 21 chef demo.

July 28 at 9 a.m.—Chef Chris Vizzina

Chef demo recipe: Stay tuned for the announcement.

 A Birmingham native, Chef Chris Vizzina worked alongside Chef Frank Stitt before eventually founding his own culinary consulting company, The Vizzina Group. A skilled culinary teacher who’s dedicated to fresh, healthy ingredients, he brings his talents to the Market at Pepper Place each summer. Catch his chef demo at the market on July 28.

Chef demonstrations begin at 9 a.m. on Saturdays on 29th Street, and the Market at Pepper Place is open 7 a.m. to noon, rain or shine!

Produced by Bham Now in partnership with the Market at Pepper Place