Our Market to Plate series continues on Saturday, October 15 with Jennifer Hewes, executive chef at The Point Restaurant and Lounge. Jen has a heart of gold and a remarkable culinary history in the 518 including past chef duties at Café Madison and Café Capriccio. Always up for a challenge, she’ll be improvising her dish on the day of the event, sourcing fresh, locally grown veggies and other products directly from our vendors. Demonstrations will start at 10:00 AM, 10:30 AM, and 11:00 AM next to Solstice Hill Farms and will run approximately 20 minutes each. Stop by the market table if you need help finding the location.