March Newsletter: Welcome to our new Market Coordinator + Thanks for a great Cocktail Classic!

Mar 2, 2015 by

March Newsletter: Welcome to our new Market Coordinator + Thanks for a great Cocktail Classic!

If you want to read the newsletter in the original format, check out the archive here. To sign up for the newsletter, add your email address to the side bar on our main page.

Welcome Sam Lev, our new Market Coordinator!

We are so excited to announce that Sam Lev has joined the team as LEAP’s Market Coordinator! Sam will be the point person for the LEAP Market Program, run the LEAP Mobile Market, work with the community to grow the markets and take care of all the behind-the-scene details that make the markets work. We are thrilled to have him on board and excited about what Sam will bring to the markets and to LEAP.

Having spent the last seven years as a professional pastry chef, Sam is a food lover, home cook, and always interested in new food adventures around the house. His current projects include growing fruit trees and raising ducks for eggs! Sam has a degree in history from Appalachian State University, was born in Georgia, and has lived in many states across the country from Alaska to New York. He is an avid runner and hiker, enjoying everything the mountains around the Roanoke Valley have to offer. Make sure to say hi when you see Sam around the markets!

Sam Lev

Did you see LEAP on the front page? Check out the full article at the Roanoke Times!

cocktail classic logo

Thanks for braving the snowy weather to come to the inaugural Big Lick Cocktail Classic! We didn’t let the winter weather get us down, and we had a great time celebrating local craft cocktail makers and delicious food pairings from Blue Ridge Catering.

Thanks to Big Lick Entertainment for partnering with us on the event, and thanks to all of the restaurants who participated: Appalachian Mountain SpiritsBilly’sBlue ApronBlue Ridge Catering, Blues BBQ, Local RootsLucky,Martin’s DowntownRiver and Rail, and Stefano’s on the Market. Finally, a big thank you to the event sponsors: South Sixteen, Awful Arthur’s, the Roanoke Natural Foods Co-op, Appalachian Mountain Spirits, Southern Wine and Spirits, and Associated Distributors.


Featured Recipe: Perfect Poached Eggs

Looking for a different way to enjoy all the delicious winter greens you’re getting at the market? Try them with a farm fresh poached egg on top! Poached eggs can seem intimidating, but we promise, they are easy to master (and oh-so-delicious)! Adapted from Alton Brown at the Food Network.

For one or two eggs at a time:
Fill a narrow, deep saucepan with 1 inch of water, adding 1 teaspoon salt and 2 teaspoons of white vinegar, then bring to a simmer. Crack the egg into a small bowl or ramekin. When the water is simmering, stir the water in one direction to form a whirlpool, then slide the egg carefully into the center of the whirlpool.Take the pan off the heat, cover, and let poach for 5 minutes (no peeking!). At the end of 5 minutes, remove the egg with a slotted spoon, and enjoy over sauteed winter greens, toast, or whatever you like! You can also make poached eggs ahead–when you take them from the water, place them in an ice bath and refrigerate for up to 8 hours; reheat them in warm water.


Related Posts

Share This