Tomorrow (Thursday, November 6, 10 a.m.-2 p.m., Imperial Avenue parking lot) is the final date for this year’s Westport Farmer’s Market.
They’re ending the year with a bang.
Staples High School’s Advanced Culinary Arts students of Cecily Gans will be among the chef demonstrators (10:15-11 a.m.). And “chef” is the right word. These guys are not just tossing together a Cobb salad.
They’ll feature a recipe by recent graduate Sarah Rountree. Her Crispy Brussels Sprouts in Honey-Mint Sauce was chosen for its seasonality, and the local availability of most ingredients.
But that’s not the only Westport connection. Sarah’s recipe is 1 of 5 featured in Future Chefs: Recipes by Tomorrow’s Cooks Across the Nation and the World. The handsome book — just published by Rodale Press — includes 150 contributions from teenagers around the world.
But Sarah is not the only Stapleite with a recipe in Future Chefs. Senior Sophia Hampton is included twice, for her Delicata-Crab Hash with Poached Duck Egg, and her Kale Caesar Salad.
Zach Reiser offers up his Chocolate Chip Pumpkin Bread; Deanna Baris, her Breakfast Cookies.
But it’s not only Staples students who are featured. Wes Beeler was in 8th grade when he contributed his Competition-Ready St. Louis-Style Spareribs. (The competition was the Blues, Views & BBQ Festival. He placed 3rd.)
But the book is not limited to recipes. Each young chef has a full write-up. Sophia’s, for example, notes that she volunteers one day a month — with the Culinary Club — serving food at the Gillespie Center, and that as features editor for the school newspaper Inklings she moved from fashion writing to the food beat.
But they’re not the only Staples students mentioned. Class of 2013 graduate Rusty Schindler was cited in the introduction, while last year’s entire Advanced Culinary Arts class was thanked — individually — in the acknowledgements, for testing many of the recipes.
But those are not the only local connections. Future Chefs was written by Westport author (and New York-trained chef) Ramin Ganeshram. The compelling photographs come courtesy of her husband — and frequent “06880” contributor Jean Paul Vellotti.
There are probably more Staples/Future Chefs tie-ins. If so, you’ll find them at the Farmers Market this Thursday. And the book — available for signing.
If not, you’ll still enjoy Sarah’s Crispy Brussels Sprouts in Honey-Mint Sauce.
(Click on Future Chefs for ordering information.)