Perkins Family Farms: BBQ Oyster Tasting & 101

Everyone loves oysters - they just might not know it yet. Ryan Perkins, founder of Perkins Family Farms, will lead guests through a delicious tasting of BBQ oysters along with a bit of an Oyster 101 (how-not-to-get-jabbed while shucking, different preparations, and recommended pairings).

"Every oyster tells a story", says Ryan. Like counting tree rings, you can read an oyster shell and tell whether it grew up in deeper water, in a bag, on a beach, or of it was tumbled by the tides. The same way grapes take on the flavor of their landscape in a wine, Perkins's oysters pick up the flavor of the inlet. Ryans process of tide tumbling, beach hardening, and allowing the oysters time to grow delivers a unique product of mature oysters with a sweet, complex taste. Perkins signature Cliff Pointe Petite oysters are cultivated right here on Henderson Inlet - with meat tender and sweet, these bite sized morsels are great for shucking and slurping right out of the shell, but if raw isn't your style this is a great tasting for those exploring possibilities! You can find Perkins Family Farms on-site at our Market - view our Vendor Map to locate them when you visit, and check out their website: https://perkinsfamilyfarms.com to discover more about these scrumptious local delights!

Chef Quinton Chastain: How-to Make Kohlrabi Salad (with dietary variations)

Fresh local stone fruit and herbs? Food as nutritious as it is delicious? Simple, whole ingredients and time-saving technique? Yes please! Learn the easy recipe (with variations for flavor and dietary preferences) for Chef Q's Kohlrabi Salad and you'll have the whole family fed, happy, and asking for more in no time. Enjoy the tasting, then shop our Market for ingredients for your own at-home culinary wonders.

A true culinary artist, Chef Q brings a deep-rooted passion for fresh, seasonal ingredients to his cooking. From clamming on the tidal flats of Whidbey Island before he could walk to pressing cider from his family's orchard on the Olympic Peninsula, coupled with decades of experience in restaurants along the Pacific Coast from Seattle to San Francisco, Quinton is a born-and-raised Washingtonian. When not busy gaming with friends, gardening or riding his bike around town between his various culinary endeavors, he loves cooking for his friends and family, highlighting the flavors of local produce, sustainable seafood, and regional and international specialty cuisines.