Pop-Up Breakfast at the Westside Farmers' Market

Picture this: fifty people sitting at a long u-shaped table in front of this portable kitchen, which features a mobile wood-fired pizza oven. The tables are set with gorgeous bouquets, and we have all brought our own plates and silverware. We are anticipating a six course meal, lovingly prepared on site using ingredients available from the farmers' booths a stone's throw away. We've braved the typical cold and foggy morning weather to feast on fresh caramel sticky buns, roasted local wild king salmon, and scrambled eggs with chevre, wilted greens and fennel sausage. Absolutely everything is local, the staff is volunteering their time, the diners are chatting amiably with new friends, and the food is fabulous. Co-sponsored by FATT (Food Awareness Through Teaching) the event successfully brought together food professionals, consumers and farmers to promote environmental and consumer health and sustainability. Not to forget that we also had an incredible meal!