Back into the tent that I thought was just wine (it wasn’t – there’s food in the back. YEAH!) and I took a picture of one table and noticed the chef behind it smiling at the camera (first person to smile at the camera). And it was none other than Chef Tanner!
He and his wife were pimping some flavored salts and beverages. Good stuff. Salt flakes, can’t go wrong with that!
Okay, and I went back to Marche and chef Brian Molino gave me a bunch of octopus when I asked for just octopus and no rice. YAAAYYY! So good, even after being there for a few hours.
Vermont Cheeses. I tried two of them on the very left.
I was getting cheese from Vermont Cheese’s table, but saw Suckling Pork and asked for some of that from a nearby table. Moist and yummy, served on a polenta crisp.
Cold pressed, organic olive oil. Completely raw, never heat treated. How neat. It tasted pretty smoky, which I thought was interesting. They were also selling some bottles. There were a few tables that also had items for sale and not just sampling.
There were a ton of cheeses. Here’s some more Grana Padano.
Hey, Jon. Lydia says hi.