Every Sunday morning I attend the Newport Beach Farmers Market to stock up on fresh produce, meat and eggs, etc. for the week ahead. I really enjoy this market because compared to the Union Square Farmers market in New York City, it is smaller and more relaxed, which allows me to talk to all of the vendors and take my time selecting what I want and need for the upcoming week. I usually go a bit overboard because everything always looks so good. So much so that I have gotten comments from people like, “wow, you eat a lot,” “no one goes hungry in your house,” and “do you need help carrying all of that?”

Several weeks ago, while talking to the manager of the market it came up that I was a baker and she asked if I would be interested a doing a demo using produce from the different farms that attend the market. Since it would be a little bit difficult to relocate our 12,000lb Bongard oven to the farmers market, I decided to make some grilled pizza. Using what was available at the market I prepared two different pizzas. The first pizza was topped with goat cheese, red onions, grilled nectarines, basil, balsamic vinegar and a drizzle of honey. The second pizza was topped with goat cheese, grilled zucchini, tomatoes, basil and a drizzle of olive oil.

It was a relatively hot and humid day for Newport Beach, but it did not stop people from eating all of the pizzas that I made. I had a great time feeding everyone and meeting new people. I am looking forward to doing it again soon.

Jonathan, Head Baker
Fashion Island Bakery
Newport Beach, CA

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