A Free, Family Friendly Public Event
Saturday May 27th, 9am-10pm
Port Townsend Farmers Market
9 am-2 pm, Tyler Street
- 60+ local farm, artisan food, craft beer, cider, wine, and arts and crafts vendors including visiting vendors
- Cheese pairing with Mt. Townsend Creamery
- Chef demonstrations by: Jefferson Healthcare's Executive Chef, Arran Stark; Kelly Bell of Gray Wolf Ranch; and Gabriel Schuenemann of Alder Wood Bistro
- Live music
- Kids' activitie and more!
9:30am, Arran Stark, Jefferson Healthcare- Local food enthusiast, chef, and educator Arran Stark has given Jefferson healthcare food services an extreme nutrition makeover. A native of Georgia, Arran Stark, Executiave Chef at Jefferson Healthcare, has served in the kitchens of some of the nation’s most prestigious restaurants and institutions, including the Museum of Fine Arts in Boston, Massachusetts.
For more than 11 years, Chef Stark and his wife, Micaela Colley, have called Port Townsend home. Upon relocating to the Peninsula, he operated Brassica restaurant at Sweet Laurette’s and continues to manage his own catering company, Cultivated Palette. Following the birth of his second child, son Owyn, however, Chef Stark brought his culinary skills and affinity for fresh, local produce to the kitchens of Jefferson Healthcare.
Since joining the Jefferson Healthcare team, Chef Stark has revitalized the hospital’s dining options, offering patients and their families delicious, nutritious meals featuring the best fruits and vegetables the area has to offer. In addition to running the culinary show at Jefferson Healthcare, Chef Stark hosts cooking classes at the Port Townsend Farmers’ Market and at the Cultivated Palette kitchen in Port Townsend.
11:15am, Kelly Bell, Gray Wolf Ranch- Kelly Bell began cooking in the southeast in 1991, while she was an art major in college. Her passion for cooking was sparked and she began traveling and cooking in the southwest, but never forgot the culinary heritage of the south and her family’s rich trove of southern specialties. She arrived in Port Townsend in 1997.
Kelly worked at a variety of PT restaurants, establishing her credentials as an outstanding chef. In 2011 she was offered the Executive Chef position at Gray Wolf Ranch. That ignited a new passion: scratch cooking with the finest ingredients, freshest produce and plenty of love, to create Elevated Comfort Food for young men battling addiction.
With her own brand of Culinary Therapy, Kelly teaches the young residents basic cooking skills and the importance of good nutrition as a path to healing and self-care. Calling on a lifetime of experience in a wide variety of culinary traditions, she crafts appealing and healthy meals and teaches the value of sitting down to a beautiful meal.
Gabriel Schuenemann, Alder Wood Bistro- co-owner & chef of Alder Wood Bistro, was born with a passion for food, and began learning the basic skills at an early age from his mother, Suzi. Over the years he has explored the culture of food worldwide, and enjoys incorporating the flavors and textures of a variety of regional cuisines into his creations at Alder Wood Bistro. Gabriel has been cooking professionally for the last 25 years. Before moving to Sequim in 2005, he worked in the catering industry in the San Francisco Bay Area, as a personal chef, as line-cook at Seasons Restaurant in Davis while he was a student at UC Davis and as sous-chef at Indian Peach Food Co. in Point Reyes Station, California. For Gabriel, sharing food is a way to bring people together in a celebration of life and community. It naturally follows that he is deeply committed to using local, seasonal and organic ingredients whenever possible. Working closely with local farmers, fishermen and purveyors to create culinary delight is Gabriel’s true passion and lifelong dream. That dream has been realized, thankfully, with a lot of hard work and wonderfully supportive family and friends. Gabriel runs Alder Wood Bistro with his wife, Jessica, and is the wonderful father of two little boys.
Barbarian Fine Cuisine- Port Townsend, WA; Fire roasted kebabs, locally sourced, internationally inspired, organic and delicious. Serving Nuk Su Cow - Short´s Farm beef in Asian marinate and organic vegetables, Cienfuegos - One Straw Ranch pork in Cuban marinate, Washington apple and organic veggies, and Evey Hammond - Organic vegetables marinated and finished with a sage ghee glaze.
Eagles Song Health and Wellness- Coupeville, WA; Dragon Bowls using local vegetables over brown rice, carefully spices and served with four homemade sauces. All vegan, organic and gluten free.
Lioness Organics- Port Townsend, WA; Lioness is a new local business offering classic drinks, including: chai, hot chocolate, matcha and an herbal roast. Our drinks are enriched with medicinal mushroom extracts. I'm an herbalist/acupuncturist wanting to contribute to the food as medicine movement. The products are unique but familiar. They have been formulated for the general public, with careful attention to ingredients (and sub-species of ingredients) that support public health. Drink mixes are handmade in small batches using carefully-sourced, organic ingredients.
New Vendor to Market:
Flutter By Pizza Pie- Port Hadlock, WA; Wood fired pizza from the custom gypsy pizza wagon and oven. Mission is to create fulfilling employment on the peninsula that is focused on creating the raw materials and final products for the things we want to make and consume. Create abundance to enable a renaissance of art and culture to flourish.
Thank You to our 2017 Sponsors:
Check out this video from Artisan Food Fest 2015 (the dates listed in this video are for the 2015 event. In 2017, Artisan Food Festival is taking place on May 27th.)