Market Hours: Mon-Thu 7a-7p,
Fri-Sat 7a-9p, Sun 8a-6p

Domu Hours: Mon-Fri 5:30-10:00;
Sat-Sun 11:00-2:30; 5:30-10:00

Menu

Blog

Author Archives: Heather Grove

  1. Four Essential Spring Kitchen Skills

    Yam_khamin_khao_kungWhile you might be re-assessing your closet to find some fresh fashions for the season, we’re opening up our fridge and pantry to see what our go-to meals will be this Spring. Just like those staple pieces that make getting dressed a cinch, these tips will make your dinner prep an almost mindless task, or might we say fun if you didn’t already enjoy cooking!?!

    Next Thursday, May 21st, you’ll get to try your hand at these techniques with our Chef in Residence, Jes Tantalo, at our quarterly “Let The Market Decide” class. So, be sure to register and save your seat if you want to get hands-on practice with these skills and learn how to make a delicious, quick and money-conscious dinner!

    3478761202_3b3d1e5782_o

    Skill 1: BROILING
    As the season heats up, we’re trying to keep it cool in the kitchen. So, instead of turning on your stove top, turn to the oven for a well-seasoned and broiled version of your favorite seafood dish. Broiling is by far the fastest (and cleanest) alternative to processing protein. Seafood is also the quickest protein to cook, so be sure you save cooking this part of your meal for last…or else you’ll be left waiting for everything else to be ready!

    2855144_origSkill 2: ROASTING
    While talking oven, let’s not forget the magical power of roasting! Whether it’s spaghetti squash for a pasta substitute, or beets for a refreshing salad, just a little olive oil, salt and pepper, will transform any squash or root veg into a snack, topping or side that you won’t be able to put down. *Don’t forget to place the squash skin-side up to naturally steam the insides!

    roasted beetsSkill 3: EMULSION
    A spring or summer salad without a citrus vinaigrette is like wearing your winter wear on the 4th of July! Just wrong. So, save yourself and the landfills of pre-packaged salad dressing bottles and make your own with any 3:1 ratio of fat (ie. olive oil) and acid (ie. lemon juice). Then shake the mix. This should leave you with a fine dispersion of acid droplets in the oil…the perfect emulsion.

    meringueSkill 4: MERINGUE
    Yes, latin dancing is definitely a skill to share in the kitchen, but no, we’re not talking about merengue, we’re talking perfectly whipped sugar and egg whites that peak and fold over pie. Either beating or whisking makes the protein in the egg whites unfold, while the sugar stiffens the fluff, leaving you with the most perfect foam that won’t leave you too full.

    And if you’re looking to learn more about the ingredients to use these skills on, check out our latest post that’s all about peaches, spaghetti squash, beets and oranges!

  2. The Most Powerful Drink In the World

    Sure, it’s fizzy and fresh and beyond perfect in appearance. But really, what’s so special about the FRENCH 75 and why are we so inclined to tell its story?

    Well….there is always the fact that it was featured in the classic “CasaBlanca,” but really we are pumped about this bubbly beverage because we are featuring it at our Mother’s Day event, the French Affair Brunch and Learn this Saturday. Instead of showering your mom with flowers, you can fill her with the floral aromas of the nose-tickling combination of floral gin and citrus. It only seemed appropriate that the most powerful drink in the world should be served up to the most powerful women in our lives.

    Truth be told, we don’t really know where this mix originated, but we do know that the drink dates back to World War I. It was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun (pictured right), hence the “most powerful” moniker. However if you really want to impress your mom this Saturday, you can tell her that (according to liquor), the gin champagne mix was a favorite of Queen Victoria’s son, the Prince of Wales. Or, you can just sit back and enjoy while we demonstrate how to make a perfect Parisian brunch.

    FRENCH 75 RECIPE (from SAVEUR)
    Combine gin, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with Champagne and garnish with a lemon twist to serve.

    1 oz. gin
    12 oz. simple syrup
    12 oz. fresh squeezed lemon juice
    Brut Champagne or a dry sparkling white wine
    Lemon twist, to garnish

    EXPERIENCE THE FRENCH 75 at Saturday’s Brunch and Learn with your mum this Saturday!

     

     

  3. Emmabean Food Crafters Come to East End!

    THE EMMABEAN TEAM

    Top: Jes Tantalo (Emmabean Co-Owner and Chef & East End Market Chef in Residence), Ivy Assiter ( Kitchen Apprentice), Brett Banta (Salt and Vinegar Charcuterie) Bottom: Emily Bose (Emmabean Co-Owner and Pastry Chef), Jes Tantalo

     

    Meet the team of Emmabean, Orlando and East End Market’s newest food crafter! Emmabean’s focus is to change how Central Florida eats at home and on the go by focusing on seasonal and local ingredients, creating meals for everyone from 5 to 95.

    Stop by the Kappo space at East End Market March 8th to 22nd to get a sneak peak of all that Emmabean’s multi-tarian, american cuisine has to offer: kids lunches, breakfasts of champions, meals to eat at home or on the go. Emmabean will be featuring Salt and Vinegar Charcuterie to cook some of the things that we love to eat everyday. We hope that you will love it too!

    Sit down or pick up prepared foods March 8th – 22nd, Tues – Sun 11am-3pm!

  4. Superbowl Spreads

    Let’s be real, Superbowl is all about the snacks. Check out some of these ideas below and tag @eastendmkt in your #SuperbowlSpread photos this Sunday!

    03-IMG_6059

    Houndstooth Sauce Co.
    From the Grab & Go cooler:
    -Turkey chili & Vegetarian chili (which also make awesome nachos!)
    -Sausage & jalapeño white cheddar queso dip
    -Crosby’s Rockin Black Bean & Corn salsa
    -Family Secret potato salad
    -White BBQ Chicken Salad, Pimento Cheese, Pickles, tomato basil bisque, and 3 flavors of O’Dang Hummus
    ….and of course, red & white BBQ sauces for your BBQ Needs.

    *Turkey reubens with house louis spread will be the special all weekend long and Vegetarian curried split pea is the NEW soup of the week.

    Local Roots
    Florida Brewed Beers
    Local veggies for platters

    Olde Hearth Bread Co.
    -Variety of bread boules for all of your dipping needs

    La Femme Du Fromage
    Make your own authentic cheese dip and wow the crowd!

    Cuisiniers Celebrations
    Don’t have the time? Let Cuisiniers create some platters for your party.