Turning up the heat at the farmers market

Published 8:00 am Tuesday, July 31, 2018

By Ted Yoakum

McClure removes some green beans she had been blanching in a pot for the salad.

The aroma of pan-fried mountain trout and freshly-prepared vinaigrette wafted through courthouse square in Columbus Saturday, attracting the attention of many shoppers at the farmers market that morning. Executive Chef Sarah McClure, of Southside Smokehouse & Grille in Landrum, showed guests how to “Market Like a Chef,” leading several guests on a personalized shopping trip through the market before using several ingredients she purchased to show audiences how to prepare a “Southern Market Style” Salad Nicoise. McClure is the first of several local chefs who will be leading cooking demonstrations at the Columbus Farmers Market — which takes place from 8 a.m. to noon on Saturdays — through November. (Photos by Ted Yoakum/Tryon Daily Bulletin)

Sofia Lilly, winemaker with Tryon’s Overmountain Vineyards, serves wine to pair with the Salad Nicoise.

Erika McMillan, the manager of the Columbus Farmers Market, shares more information about the “Market Like a Chef” series with guests while McClure works.

McClure’s take on the classic French dish substituted pickles — which could easily be purchased at the farmers market — in place of olives.

The chef prepares a trout filet, which she had purchased from one of the vendors at the market, for the dish.

McClure puts the finishing touches on some samples for the hungry crowd assembled around her cooking station to enjoy.

The finished product was a hit with young and old visitors alike.

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