Farmers' Market Pop-up Breakfast

Chef Chris Leveque puts the finishing touches on the suckling pig for today's fab outdoor feast. This summer our markets are sponsoring a series of meals to celebrate and support the growth of a local, sustainable food system. Ninety-nine percent of the ingredients are sourced from market farms and vendors, and local chefs preside over the prep. Today's event was the most mouth-watering to date--the stuffed pig was served with an eggplant purée, accompanied by blanched greens and a potato onion frittata. Most of the food is prepared in the portable wood-fired oven that can reach a temp of 700 degrees. Somehow the minimal crew is able to feed about 75 diners a four-course meal and have everything deliciously delivered to the accompaniment of a Cajun band and brief speeches by select farmers. It was a wonderful morning--a chance to visit with old friends, meet some new folks and hobnob with a busful of visiting culinary students from the east coast.