Hands of a Chef

The much anticipated sixth season of Farmers' Market farm-to-table breakfasts started on this lovely mellow morning with a feast prepared by local wonder chef, Brad Briske. With ingredients sourced from vendors who sell at the market--a popular bakery, a cheesemaker, a fisherman, familiar farmers, a winemaker--the chef creates a multi-course meal on site. Long tables, set up right in the market, accommodate about 125 people who enjoy a leisurely feast and interesting conversation for 2 to 3 hours.  Proceeds go to support education and food access programs. It's a wonderful win-win community event. We were curious to see how Brad would prepare halibut and manage to serve so many people.  Easy--ceviche!