Summer may be winding down, but the Chef in the Market series at the PSU farmers market is still going strong. We've had a great season of guest chefs, delicious dishes, and fresh-off-the-vine kitchen tips, and there's still more to look forward to:

On September 8th, I'll be joined by chef Ken Gordon of Kenny & Zuke’s to get the scoop behind his lifestyle transformation--Gordon discovered he was diabetic early this year and has since trimmed down his physique, adding delicious, healthy options to his lauded deli's menu along the way. We'll also be chatting about the Portland bagel boom, and his new NW Portland outpost Bagelworks.

On September 15th, we'll get friendly with chef Jenn Louis of Sunshine Tavern and Lincoln Restaurant to follow up on her whirlwind year (she was named one of Food & Wine Magazine's Best New Chefs of 2012). I'll also be asking Louis about her passion for icea cream--including her recent ice cream-centric dinner collaboration with local frozen phenom Salt & Straw.

On September 22nd, Paul Folkestad of Le Cordon Bleu will share the stories behind the young chefs that could be tomorrow's culinary VIPs, while doling out professional tips for how to select the best ingredients at the market.

On September 29th, I'll share the stage with Gabe Rosen of Biwa as we delve into his passion for Japanese cuisine, great produce-driven cocktails, and the exotic ingredients he's helped introduce to the Portland palate.

On October 6th, the meat masters from Olympic Provisions will demonstrate whole hog butchery in real time, to get the behind-the-scenes look at their dedication to sustainable pig farming and old-school charcuterie methods. 

This year’s Chef in the Market demos have been well attended, so arrive early to snag a seat and a spoon—there’s always a free tasting at the end.

Chef in the Market takes place Saturdays at 10 am, FREE, in the middle of the farmers’ market at Portland State University in the South Park Blocks between SW Hall & SW Montgomery.