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Fri-Sat 8a-9p, Sun 8a-6p

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Category Archive: Events + Entertainment

  1. Top 5 Spring Quiche Recipes

    Quiche can be a difficult meal to master if you’re looking to keep it relatively healthy. In our next Balance. Nourish. Connect class which is this Saturday, March 28, after an hour of rejuvenating yoga, Culinary Nutrition Expert, Katinka Bencs will demonstrate her favorite healthy quiche recipe and explain the health benefits of the ingredients chosen.

    Since we’re so excited for this class, we thought we would share with you our Top 5 Favorite Spring Quiche recipes! We scoured a plethora of blogs in order to bring you what we believe are great spring quiche recipes. While you cook your way through these recipes, feel free to incorporate your favorite vegetable or herb! And of course, we’d love to hear what your favorite quiche recipe is and if you’ve tried any of these. We look forward to seeing you at our next Balance. Nourish. Connect class this Saturday. Sign up here!

    1. Spring Quiche with butternut squash, peas, and feta

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    2. Mushroom and Leek Quiche with Gruyère

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    3. Dairy-Free Vegetable Quiche with Eggs

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    4. Asparagus, Goat Cheese and Chive Quiche 

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    5. Zucchini Tart with Brown Rice Crust

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    If you make any of these recipes or if this inspires you to make your own, be sure to snap a photo and hashtag it #balancenourishconnect. We’d love to see what you cook!

  2. Interview with Permaculture Voices Founder Diego Footer

    This is a short audio interview between East End Market’s John Rife and Premature Voices founder Diego Footer?

    Permaculture Voices isn’t just another permaculture conference that focuses on hyper-local DIY skill building and resiliency; they instead decided to look bigger.

    PV2-ticketThey are blending the practical techniques and tactics found in workshops with the entrepreneurial spirit and opportunity of a business conference.

    They have brought together a diverse group of creative and innovative doers in a variety of fields looking to share experiences, knowledge, connect, and create in ways that increase passion, purpose and profit. These doers come from a variety of fields both within and outside of permaculture. Each field has its own needs and yields. It is this edge that creates the opportunity for things to happen, and it is this opportunity that offers value to the attendees – how can you fill needs and utilize yields to create more value in your life.
    Permaculture Voices 2015 will heavily focus on permaculture based businesses from real life practitioners who will be talking about what works and what doesn’t.  Conference tickets are on sale now and scholarships are available.
    >At Permaculture Voices 2015 attendees will have the opportunity to:

    • Gain new perspectives – What are other people doing in business that you could do, and how could you do it?
    • Identify new opportunities – What problems are out there that need solving and how can you solve them? 
    • See successful business models – What’s being done outside your bio-region that you could do in your bio-region?
    • Build a support network – Connect with people who can help support, finance, and build your business.
    • Learn practical skills that can help you run your business more efficiently and profitably from someone who has already done it.
  3. We’re Turning One!

    Screen Shot 2014-10-22 at 9.15.44 PMWhat a difference 365 days makes! Not long ago, a 14,000 square foot space in Orlando’s thriving Audubon Park was little more than an abandoned church and eyesore to neighborhood residents and visitors. Fast forward a year – and with the relentless help of a network of local visionaries, a supporting cast of committed vendors and a community that has embraced us since day one – East End Market will celebrate its first birthday on Saturday, November 1st with the following day-long schedule of customer appreciation activities:

    MUSIC:
    2-5pm in the Courtyard
    Featuring: BEARTOE

    CLASSES:
    (FREE from 10am-4pm in the Audubon Park Exchange)

  4. 10am LINEAGE Mastering Coffee Brewing Methods
  5. 11am WHISK AND BOWL How & Why to Choose the Right Whisk
  6. 12pm FATTO IN CASA Bruschetta Building with a Fall Twist
  7. 1pm SKYEBIRD Spinning Smoothies and Making Nut Milk
  8. 2pm LOCAL ROOTS Bringing the Farm to Your Table
  9. 3pm HOUNDSTOOTH SAUCE CO. Making a Quick Seasonal Soup
  10. 4pm PORCH THERAPY Creating and Maintaining a Terrarium

  11. TASTING:
    LA FEMME DU FROMAGE AND MAX McCALMAN
    7-9pm The country’s leading cheese expert returns to celebrate our 1st anniversary. Explore five Spanish wines and cheeses as well as tasty tapas from Txokos. ($75 pre-register) TICKETS HERE!

    Thank you for a fantastic first year!

  12. Kids in the Kitchen

    What are your kitchen memories like? As a kid, were you offered to play sous-chef or were you put on dish duty? Whether those memories are fond, painful, or indifferent, our experiences all help to shape our love or loathing of cooking. Chef Emily Bose and Chef Jes Tantalo are helping to make magical memories in the kitchen through our “Little Chef” courses. In Parent’s Night Out, kids create their own dinner from start to finish. Or in the Kids Cookie Cutting or Cutie Pie Class, this duo is shaping a new generation of bakers. Read more about how Chefs Jes and Emily are strengthening our youth’s relationship with food below!

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    Chefs Emily and Jes

    Why should kids be excited about their special night out cooking class?
    Emily: What’s not to love? They get to stay up late, make a mess in the kitchen & create amazing and delicious food. Being in the kitchen is exciting and entertaining plus they might learn a thing or two (but we will keep that part quiet!).
    Jes: As a kid, being a part of making a meal was priceless. Getting to eat something you created always made it that much better. It would be like drawing a picture and then having it come to life. Having something tangible and then its gone. It was learning without realizing it, and becoming disciplined without realizing, and plus, we are making cupcakes with brownies in the middle, so it’s pretty much a no brainer ☺

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    A corn husk-a-thon

    What will the little ones learn from the kids’ classes?
    Emily: I frame it differently. Yes, the little chefs will learn about food and cooking, but my real goal for them is to love real food, love being in the kitchen, to get creative and confident and to enjoy sitting down at the table with friends and family to break bread.
    Jes: I like to think they learn about where food comes from, and the patience it takes to have tasty things.

    What’s special about the recipes you make?
    Emily: Of course they are kid-tested and mother-approved! Seriously, they are. My three kids are my guinea pigs and if they don’t like it, it’s a no go. But we are not talking mixing together pre-packaged food. This is the real deal. Our recipes are from scratch, from start to finish. Who knows, your little chef might come home and teach you a thing or two!
    Jes: The lack of what is in the recipes makes them special- everything is as close to its original state as possible and no microwaves are allowed.

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    Kids cuttin’ it loose with some flash dance


    What’s special about the ingredients you use in East End’s cooking classes?

    Emily: We support local and organic whenever we can. For our recent Kids BBQ night, I drove out to Lake Meadow Naturals Farm to purchase the ground beef for our sliders. When there is produce in the East End Garden, we let the kids harvest their own ingredients. I’ve seen kids who profess to hate vegetables eat our garden salad because they harvested the lettuce themselves.
    Jes: They are local and in season!