Also, Foodfit.com Will be Filming at Market on Thursday

Corporate Executive Chef John Koltisko, the corporate chef for the award-winning restaurants, The Caucus Room and Sam & Harry’s, will be at market this Thursday, June 21st at 5:00pm.  It’s not quite the “Iron Chef” but its close.  Chef Koltisko will whip up a few dishes using ingredients from the market that we select for him that afternoon.  He’ll bring a few things from the restaurant, but otherwise it’s his culinary creativity at work to combine fresh, seasonal foods direct from the farm.  The Caucus Room has become one of the market’s biggest supporters, buying produce from local farmers every week, so you can now find local fruits and vegetables on their menu on a regular basis.

About Chef Koltisko:

He joined the company in 2003 as the executive chef at Sam & Harry’s flagship 19th Street location. His dedication to detail and excellence in the kitchen quickly propelled him to the position of corporate chef. During his tenure with the restaurants, Chef Koltisko has developed several new signature dishes and can take credit for the implementation of an innovative seafood program that has made the restaurants known for outstanding seafood, along with its USDA Prime steaks. Chef Koltisko’s responsibilities also encompass the training of the restaurant’s culinary staff, including Sam & Harry’s locations in Fort Worth, Texas; Newport Beach, California; and Schaumburg, Illinois. Chef Koltisko is a 1989 honors graduate of the Culinary Institute of America. His professional background includes highly respected establishments like the Four Seasons Hotel in Washington, D.C., and The Pfister Hotel in Milwaukee, Wisconsin. One of his firmly held culinary principals is to focus on the basics, believing that by keeping things simple, you can achieve a more memorable experience for your patrons. His plate presentations are elegant, but not fussy and his flavor combinations let the outstanding quality of the ingredients shine.

Also, Foodfit.com will be filming at market on Thursday.  They’re covering local, sustainable and organic philosophies through interviews with FRESHFARM Markets, some of our farmers, and chefs Nora Pouillon, Chris Keff, Angie Roberts and Tamara Murphy. 

When: 3-7 p.m. every Thursday

Where: Penn Quarter - North end of 8th St. NW Between D and E Sts. 

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