Cooking Demos, AWARD WINNING WINES, CIDERS & CHEESES
The latest addition to The Big E skyline – Eastern States Farmers Market – joins the Wine Barn to double the size of our agricultural presentation area, home to some of New England’s finest wines, cheeses, ciders, chefs and more.
The new Farmers Market encompasses The Fiber Nook, located at the front of the building, which includes a variety of agricultural demonstrations, such as spinning and weaving. You may also purchase products made from sheep’s wool and alpaca fiber.
The building features a brand new Cheese Cave and, nearby, fairgoers can sample and purchase an assortment of winning cheeses from The Big E Gold Medal Cheese Competition. Farm-To-Table products include crackers, spreads, jams, jellies and more.
At the Wine Café, located between the two buildings, treat yourself to a wine slushie and cheese plate. This refreshing and delicious duo is best enjoyed with some relaxation in the courtyard. The Wine Barn returns with the chance to sample and purchase award-winning wines from The Big E Northeast Gold Wine, Cider & Perry Competition. Peruse the many displays of rustic mementos as you decide which decadent wine to take home.
Cooking competitions by 4-H competitors and demonstrations by chefs from Center Square Grill in East Longmeadow, Mass. can be found at the new Farmers Market Demo Kitchen. Make your way to the center of the building, where demos are ongoing daily.
2018 FARMERS MARKET DEMO KITCHEN SCHEDULE
Sept. 14-16 – Dairy Product Sampling, sponsored by the Mass. Dairy Promotion Board
Sept. 15, 5:30pm – 4-H Dairy Grilled Cheese Competition
Sept. 19 – Arethusa Farm Dairy – Product Sampling, Cooking Demonstrations
Sept. 21, 6pm – 4-H Beef Cook Off
2018 COOKING DEMOS BY CENTER SQUARE GRILL
Sept. 17 – Lamb Kofta with Pita Chip and Mint Tziki
Sept. 18 – Truffle Short Rib and Mushroom Cavatapi
Sept. 20 – Lamb Belly “Pastrami Style” Served on Crostini with Spicy Mustard
Sept. 21 – BBQ Beef Brisket with Mac and Cheese and Slaw
Sept. 22 – Lamb Shoulder Ragu with Creamy Herb Polenta
Sept. 23 – Steak Au Poivre with Mashed Potatoes and Cognac Peppercorn Cream
Sept. 24 – Grilled Skirt Steak Street Tacos
Sept. 25 – Sliced Lamb Loin with Dense Lamb Jus and a Roasted Chestnut Potato Puree
Sept. 26 – The Perfect Burger 50/50 Short Rib/Brisket Slider
Sept. 27 – Braised Lamb Shank with Horseradish Gremolata and Peppery Polenta
Sept. 28 – Ground Beef Meatballs with Ricotta Pesto and Marinara
Sept. 29 – Roasted Leg of Lamb with Salsa Verde, Rainbow Baby Carrots and Roasted Potato
ARETHUSA FARM DAY SCHEDULE - SEPTEMBER 19th, 201812pm - 12:45pm - Linzer Cookies from Arethusa A Mano
Meet Arethusa's Pastry Chef, James Arena and learn how to make these beautiful jam filled cookies - perfect for the holidays! Stay for a taste at the end of the demonstration.
1pm - 1:45pm - Sour Cream Chocolate Mousse from Arethusa Al Tavolo
Arethusa's Pastry Chef, James Arena will demonstrate how to make this decadent chocolate mousse featuring Arethusa Sour Cream. It is perfect for cakes, in a pie or to use as layers in a trifle. Make sure to stop by for a taste!2pm - 2:45pm - How to create a Fall Cheese Platter
Sample four of Arethusa Farm's award winning cheeses and learn how to set up a fall cheese platter that is perfect for easy entertaining.3pm - 3:45pm - The Perfect Bite
Want a simple appetizer that will sure to delight your guests? Come and taste both a sweet and savory bite that features Arethusa cheese. 4pm - 5pm - Tasting of Arethusa Cultured Butter with Sea Salt
Cultured butter is so much more than the sweet cream butter you get in the grocery store! Come meet Arethusa's Production Manager, Chris Casiello and learn how we make this delicious butter.5:15pm - 8pm - Arethusa Gold Medal Cheese Winners
Taste our Big E winners and learn about what makes them unique: Tapping Reeve (cheddar style) and Europa (Gouda style). Both made in Bantam, CT!