Bermuda Triangle

Hey guys, here's an urgent message from Doritos: Buy a bag of our product—only we're not going to tell you what the flavor is. And while you're at it, buy a car from us sight unseen. Just take our word for it—it's got the right number of wheels. Oh, and while you're here, just spin the wheel and select a neurologist for your upcoming exploratory surgery. Really, what kind of idiot would pay for a bag full of Brand X?

After the scanner spit out my receipt, I headed to work with the black-bag Doritos known as "The Quest." It's all part of some ass-brained promotion with a prize at the end: it requires way too much exposition for the payoff of chowing down on triangular gutbombs of unknown origin. (It's like the great Mitch Hedberg routine about the foolishness of handing out receipts for buying a donut: "I give you a dollar, you give me a donut—end of transaction.")

Anyway, you're supposed to guess the (ooh, the suspense is killing me) Mystery Flavor. Which is tough anyway with Doritos, because they're founded upon the very slipperiness of their flavoring. The secret to Doritos is that they're not satisfying. No matter how many bagfuls you eat, no matter how much mossy orange residue collects on your fingers, you're never going to get that knockout blow of flavor that the chip promises. No matter how spicy it gets, it will never provide that climactic burn you get from a piece of hot chicken, that punch that signals your brain, "OK, I'm done." 'Cause then you might stop eating the damn things.

But the mystery presented a challenge. So an emergency meeting was called in my office, and each of us withdrew a chip. We crunched. And chewed. And spitballed. (Not literally, thank God.) Lime. Definitely lime. So much lime you couldn't really get around it. Maybe the mildest of chilis underneath—maybe. After a few moments, each of us took a guess:

Lee: Mojito. (Trendy, flip; a good guess, except—no mint.)

P.J.: Margarita. (Accounts for the lime and the saltiness; we may have a winner.)

Jack: Really, we don't know what the hell Jack was going on about. He said something no one understood about a candy from his childhood, then got this look like Proust eating a madeleine. We haven't heard from him since.

Mr. Pink: Lime cafeteria Jell-O.

I went to the Doritos site, clicked on some kind of secret decoder, and entered our guesses. None matched, but it gave hints as to what I presume is the real flavor. Want to know?

Two words, after the jump.

You Otter Go to East Nashville

Otter’s Chicken Tenders, which currently has family-friendly restaurants on Demonbreun near the Music Row Roundabout and in Cool Springs, will open a third location in East Nashville’s 5th & Main mixed-use development in September.

The East Nashville location will be a smoke-free sports-themed restaurant with plasma televisions, a beer-only bar area, indoor and outdoor seating and underground parking.

5th & Main, developed by The Home Company, is a mixed-use development featuring lofts, flats and townhouses. Germantown Café team Chris Lowry and Jay Luther previously announced they will open Allium restaurant in the development.

Founded in 2003 by Talbott Ottinger, Otter’s currently seeks to expand throughout Tennessee and the Southeast through franchising.

Photo swiped from the International Otter Survival Fund site. Relax—the little guy's not on the menu.

Enter Ent

Chef Paul Ent has accepted the position of executive chef at the Pineapple Room at Cheekwood. He begins work in the wooded sanctuary of arts and gardens this week and will be fully on board by June 4.

Ent is a former Marine and self-taught chef whose tours of culinary duty include Mount Vernon Inn in Virginia; Watergate Hotel in Washington, D.C.; Sunset Grill and Midtown Cafe in Nashville; Pearl’s Café in Sewanee; B. McNeel’s in Murfreesboro, The Riverfront Plantation Inn in Dover, Tenn., and most recently Bridges Café. He fills the position left vacant last fall when chef Darrell Manhold left the Pineapple Room after a brief stint and headed to Wildwood Oak-Fired Kitchen.

Located inside the domain of Cheekwood, The Pineapple Room serves lunch 11 a.m. to 2 p.m. Tuesday through Sunday. There is a $10 entrance fee for non-members.

Sui Generous

Wednesday, May 28, is elastic-waistband day. Don't forget to wear your comfy britches for Generous Helpings, when dozens of Nashville's finest restaurateurs converge on the Nashville Convention Center to dish up tastes of their culinary creativity. The event benefits Nashville's Table, the prepared-food rescue division of Second Harvest Food Bank of Middle Tennessee.

This democratic event, studded with Nashville Originals and seasoned chefs alongside relative newcomers, brings out the best in the city's restaurant industry in every sense of the word. Lending their expertise are Watermark, Mambu, The Culinary Arts Center at Second Harvest, Ovations Catering, Nashville State Community College Culinary Arts, Park Café, Chaffin’s Barn, Pied Piper Creamery, Cabana, Eastland Café, Midtown Café, Sunset Grill, Tayst, Tin Angel, Mirror, Kalamata's, Margot, Marche, Zola, Noshville, Chappy’s on Church, Flyte, Radius 10, Veggie Café and Caffé Nonna.

As if that weren't incentive enough, restaurant chair Laura Wilson of Ombi says she will finally unchain sous chef Cooper Brunk from the stove to meet the public. Brunk will unveil a shrimp salad with grilled artichokes, tomatoes, hearts of palm and balsamic vinegar.

Previously named “Best Food Event” by the Scene, Generous Helpings 2008 will take place 6 to 9 p.m. Tickets are $40 in advance and $50 at the door. Patron tickets are available for $125, which includes valet parking and VIP access to bars and wine tastings. For tickets, visit Second Harvest Nashville or call 627-1565.

Chickenholics Unanimous

As part of next weekend's Franklin Food & Spirits Festival, which benefits the Southern Foodways Alliance as well as efforts to save the historic Franklin Theatre, a "Potlikker Film Festival" will show films May 30 and 31 throughout the day from the SFA's archive of documentaries on regional delicacies. Among them is this morsel by director Joe York, who pays homage to Prince's Hot Chicken Shack. It's fittingly spicy, in every sense of the term: you hear about hot chicken's aphrodisiacal properties as well as its health benefits. After all, who needs a master cleanse when you've got a colon full of cayenne? From YouTube, courtesy of WhereTheLocalsEat.com.

Ode to Otha to Benefit Second Harvest

To celebrate his own birthday and honor the musical legacy of Otha Turner, attorney Bill Ramsey will host his annual block party, Ode to Otha, Saturday, May 31 from 2 to 9 p.m. at 1711 Sweetbriar Ave.

The family-friendly event includes food, beer, margaritas, clowns, piñatas and music from Sharde Thomas and the Rising Star Fife and Drum Band, Delicious, The Greencards, Tokyo Sauna, Blue Mother Tupelo, Debbie Ritter, Stacy Mitchhart, Chip Green, Bashful Mountain Broadcasters and more.

$30 admission benefits Second Harvest Food Bank. Children under 14 are free.

Pearl Fusion Restro Opening Downtown

Pearl Fusion Restro officially opens for business tonight at 10 p.m., after the conclusion of a private opening event early in the evening.

With a menu of Asian-influenced items, including sushi, teriyaki and grilled meats, and a full bar including hot and cold sakes, Pearl will serve dinner only, Monday through Saturday, 5 p.m. to 2:30 a.m.

Pearl is owned by Chao Liu, who also owns Sake restaurant in Cool Springs.

Located at 204 Commerce St. (Phone: 942-6918), between Sbarro and San Antonio Taco Co., Pearl fills the location that formerly housed Royal Thai and later a Chinese buffet.

Playing Chicken

Two swallows may not a summer make, but two hot chicken festivals could be the makings of a summer tradition. The second annual Music City Hot Chicken Festival will come home to roost July 4 in East Park.

Former Mayor Bill Purcell hatched the idea last year for an event celebrating Nashville's indigenous fried delicacy. In the inaugural battle of the breasts, East Nashville resident Will Radford of Will and the Fry Girls beat out then-mayoral candidate David Briley. Meanwhile, hot chicken hopeful Brett Wade was scratched from the competition when he was deployed with the Tennessee National Guard. Having completed his military tour of duty, Wade will take up arms in the MCHCF breast stakes this year. Competition organizers are calling for five more amateur contestants to join the cook-off, which will be judged by a panoply of poultry pros.

Think you've got what it takes to fire up some fowl? Apply online for one of five remaining berths.

If you'd rather just watch from the wings, you can enjoy samples from Bolton's Spicy Chicken and Fish, Prince's Hot Chicken Shack and 400°, along with entertainment and activities for the family. If last year was any indicator, get there early. The crowds were huge and the lines were long.

The free event will take place from noon to 3 p.m. at 700 Woodland St.

Smoothies, Get Your Free Smoothies

If you're strolling through downtown at lunchtime Thursday, stop by the Nashville City Center plaza at 511 Union. Purity Dairies will be giving away free samples of their new tropical fruit smoothie frozen yogurt from 11:30 a.m. to 1 p.m..

Purity dropped off a few cartons of the non-fat smoothies at the Scene recently, and they were a big hit. Of the four beachy flavors, our favorite was Hawaiian Surf, studded with shredded coconut and chunks of pineapple. We could imagine adding some rum and a umbrella. Of course, we would never do that at the office. Would we?

Party at Carrington's! Everyone's Invited!

Well, not exactly. But in honor of the upcoming and politically controversial Beijing Olympics, Mr. Pink and I think Carrington should have a cookout celebrating the wonderful street foods that will be available for fans and athletes alike at what is officially known as The Games of the XXIX Olympiad.

See more irresistible delicacies after the jump...and if you'd like to see our favorite AltWeekly Award-nominated food writer re-create this menu for all to enjoy, please chime in and make yourselves known. (Thanks to G. Pollak, whoever and wherever you are, for the photos in this PDF we received.)

It Was Just a Question of Time

Count Chocula, eat your heart out. There's a new chocolate breakfast in town—if you happen to live in Santa Cruz.

Mr. Pink butts in: Actually, you don't have to go any farther than the Produce Place in Sylvan Park, which sells Mo's Bacon Bar by Vosges. The ad copy sounds like Mickey Rourke coming on to Kim Basinger in 9 1/2 Weeks: "Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue."

Can't say I enjoyed said coating, which left more of a greasy residue on my palate, but applewood smoke and chocolate are an unexpectedly cool combination.

Carrington rebuts: Vosges Chocolates founder Katrina Markoff is a 1995 Vanderbilt grad. The alumni magazine ran a profile of Markoff in 2005. Here's an excerpt.

Franklin Speaking

Let me get this straight: I can gorge on barbecue, biscuits and fried pies, learn the secrets of some of the area's finest chefs, and help save the historic Franklin Theatre? Geez, why not toss in a cure for cancer and a free penis enlargement? Sorry—you'll just have to settle for the Franklin Food & Spirits Festival, coming May 30 to historic Carnton Mansion and May 31 to the Franklin Square.

On Friday the 30th, check out a Potlikker Film Festival featuring documentarian Joe York's short films "Hot Chicken," "Fried Pies" and "Whole Hog," as well as a Whole Hog Cooking Class with pitmasters Ed Mitchell and Patrick Martin. The main attraction, though, is a Grand Dinner coordinated by Chef Drew Robinson from Jim N' Nick's Bar-B-Q. Dig this roster of big swinging spatulas in the kitchen: Jason McConnell from the Red Pony; Martha Stamps from Martha's at the Plantation; Tandy Wilson from City House (awesome fried soft-shell crab the other night); the return of kitchen-science wizard Sean Brock from McCrady's in Charleston, S.C.; and John Fleer from Sunburst Trout in Canton, N.C.

Then, on the 31st, the Square spotlights a wide spectrum of Southern cooking with the help of the Southern Foodways Alliance. Eat barbecue, learn the secrets of aging whiskey, explore the rich history of local specialties such as hot chicken and the hot fish sandwich, and visit with the Four Horsemen of Southern food writing: John Egerton, John T. Edge, Jim Myers and Fred Thompson.

Visit the event's website for a full schedule, locations, and ticket information. After the jump: a schedule of some of Saturday's educational events.

Boxed into a Corner

The restaurant group that includes the The Corner Pub in midtown and Alley Pub and Dalton's in Bellevue is adding two new nameplates. The Corner Pub in the Woods opened May 9 at 8058 Highway 100, and the owners are in the process of renovating the former Box Seat in Green Hills into a family-friendly smokehouse-style restaurant slated to open July 1.

Keith Blakely, former general manager of South Street and Bound'ry, is overseeing the renovation of the building at 2221 Bandywood Drive, which housed the bygone den of teenage iniquity known as Gameland prior to its sports bar days as The Box Seat. The building has been taken down to the studs and will be rebuilt with a new kitchen and bathrooms and garage doors that open onto patios on both levels (read: smoking will be allowed).

Chef Kelly Weatherford, an alumnus of the recently shuttered Trace restaurant, will man the menu of house-smoked ribs, brisket and salmon. In addition to barbecue, the restaurant will have a taste of the Gulf Coast, with oysters on the half-shell and fresh grouper.

The Corner Pub in midtown and The Corner Pub in the Woods were founded by the same group that opened The Corner Pub in Green Hills at 4111 Hillsboro Pike, but that restaurant is now run by an independent team.

Cereal Killers

A tip of the bowl to Fluffernutter for passing along this list of 25 wrong, wrong, wrong breakfast cereals from the food labs at Cracked.com. (When I was a kid, Mad magazine ruled and rival Cracked sucked; on the web these days, it's pretty much the opposite.)

There are some big laughs, but I do share the dismay of the person who can't find an entry for Oedipus Chex.

New Day Dawns for Aurora Bakery Owner

It was with great sadness that I recently saw the shuttered Aurora Bakery on Nolensville Road. Aurora was an enchanting spot, selling traditional Mexican cookies and pastries with oddball names such as “ribs,” “kisses,” and “tongues,” as well as the traditional pan de muerto—colorful loaves of bread served around the Mexican holiday Dia de los Muertos on Nov. 1.

Owner Patricia Paiva, a native of Sri Lanka, offers the following explanation of her decision to close her 9-year-old shop.

I closed it so I can be more directly involved in the
 international community. 

I have spent most of my life working with the integration of refugees 
and immigrants into the communities where I have lived, so I want to
 return to that. The cuisines of these newer ethnic communities are 
fascinating and mostly very healthy, and I know this first-hand, from
 coordinating international cooking classes over the years. I would like
 to do more than that, however, and hope to find a place helping enhance 
communication and understanding between these new communities and the 
mainstream one, whether it be in government, the school system or 
private enterprise.

Best of luck, Patricia, and keep us posted.

Chadwick's, Shmadwick's

Forget you ever saw that last post. Coincidentally, $1,200 will also buy you a once-in-a-lifetime (re: paramedic service not included) repast from Mr. Pink's House of Bitchin' Cuisine, located in vibrantly transitional Woodbine. We are not responsible for stolen items, injury or appetizers.

Your multi-course meal will include a poached jumbo egg of finest Alabaman hen, perched atop a halved Entermann's English muffin with a Knorr's instant hollandaise sauce reduction. After those three courses, you will be treated to a carafe of Woodbine's unique mineral water (the "Storm Drainage" blend) fresh from the tap, with a complimentary cookie provided by our pastry supplier, Chip Zahoy. An extra $300 gets you not only valet parking but also my 1986 Chrysler LeBaron with the original sideview mirror (right only).

That's Mr. Pink's House of Bitchin' Cuisine, where the fine dine in Woodbine. "When you just can't open a can."

Stimulate Your Appetite

On the off chance that you stumble across an extra $1,200—either in the sofa cushions or in a window envelope from the IRS—you might consider doing this with your windfall.

Rosales by Any Name

Los Rosales Mexican restaurant has a new owner, a new look and a new menu, but the sign at the corner of Blue Hole and Bell roads remains the same. Carlos Moncayo, a native of Guadalajara who formerly operated taco stands inside dance clubs, took over the fledgling restaurant in November. Banking on the fact that the Rosales name hadn’t made an impression, bad or good, on the dining public, he decided to keep the original short-lived brand and change everything else.

Moncayo remodeled the interior to create a “rustic, elegant” look with white tablecloths, and he rewrote the menu to focus on healthy spins on traditional Mexican cuisine. The majority of items are cooked using olive oil and organic vegetables, with a focus on grilling. Specialties include Filete Montez—flat steak rolled around mushrooms and vegetables and wrapped in smoked bacon—and grilled shrimp with avocado cream and almond extract, served with vegetarian rice and vegetables.

Located at 1307 Bell Road, Los Rosales is open 11 a.m. to 10 p.m. Monday through Sunday. Margaritas are two-for-one 2 to 6 p.m. Monday through Friday.

As always, if you get there before we do, please report back on Bites.

Fox Rocks

Just because the lovely and talented Carrington Fox is too modest, I thought I'd pass along the news that the Bitesmistress has been nominated for a 2008 AltWeekly Award from the Association of Alternative Newsweeklies (AAN). It's a big deal—an annual skimming of the cream (including our sister blog, Nashville Cream) of the nation's alternative press. Carrington was nominated in the Food Writing category for papers with circulation under 55,000.

This gem, cited in the nomination, may have sealed the deal: it's gentle, fair and funny, yet as thorough an evisceration as I've ever read. Her writing looks effortless, but it's anything but: try describing chicken for the 150th time, or finding new adjectives for taste without resorting to the dreaded "scrumptious." In short: heckuva job, Fox.

Magna Kum Laude

Next time I have to set a table, I’m going to take a page from chef Joe Shaw, who added a touch of whimsy to the formal setting at The Standard with bowls of key limes and kumquats in lieu of stuffy old flowers. Not only are kumquats vibrant and slightly quirky, they are deliciously tangy—nature’s answer to Sweet Tarts. On a recent evening, I bumped into The Standard owner Josh Smith and his wife, and I prevailed upon them to eat their first kumquats. I wish I had a photo of those puckered faces.

As I mentioned in this week’s dining review, the centerpieces of nut-sized citrus fruits had me quickly salivating for a cocktail—something ideally light and zingy—and I got to thinking about uses for the kumquats stacked so jauntily in the produce section at Whole Foods. This weekend, I think I’ll concoct a “kumquajito” with kumquats instead of limes. Or maybe a gimlet using a kumquat-infused simple syrup in lieu of Rose’s lime juice.

Again, I throw the question to you bartenders: What’s a good kumquat cocktail? Extra points for good names, and yes, given the product at hand, this could be a risqué proposition.

Ever Generous

If you missed the culinary creativity of Watermark, Flyte, Zola and dozens of other excellent restaurants at last month’s Iron Fork, you get a second chance to sample the bounty at Generous Helpings, the annual fundraiser for Nashville’s Table and the culinary arts program at nashville Tech.

This year, as escalating food costs put strain on prepared-food rescue program Nashville’s Table and its parent, Second Harvest Food Bank of Middle Tennessee, the event will play a heightened role in providing food to hungry families across Middle Tennessee.

On a lighter note, you can get a taste of some of Nashville’s best cuisine, from Ombi, Margot, Marché, Tayst, Eastland Café, Tin Angel, Sunset Grill, Mambu, Chappy’s on Church and Kalamatas, to name a few of the generous restaurants stepping up this year. Ombi chef Laura Wilson is chairing the event.

Previously named “Best Food Event” by the Scene, Generous Helpings 2008 will take place 6 to 9 p.m. May 28 at the Nashville Convention Center. Tickets are $40 in advance and $50 at the door. Patron tickets are available for $125, which includes valet parking and VIP access to bars and wine tastings. For tickets, visit secondharvestnashville.org or call 627-1565.

Hope to see you there.

Dots to Talk About

After Flyte chef Bobby Benjamin's dramatic display of showmanship at Iron Fork, we've been all abuzz about Dippin' Dots—or at least about a non-trademark-infringing use of liquid nitrogen to create tiny frozen balls of flavor such as Bejamin's tomato-and-fiddlehead-fern “snow” from Iron Fork or the roasted parsnip “snow” that recently accompanied a seared blue marlin entree at Flyte.

So imagine our delight when the Dippin' Dots marketing team—including founder Curt Jones' daughter—stopped by our office this morning with samples of their new product, Dots 'n Cream. Packaged in traditional pint cartons, Dots 'n Cream is standard ice cream riddled with frozen pellets of the so-called Ice Cream of the Future. The Dot Squad also brought bags of original Dippin' Dots in a variety of flavors, which must be held at minus 40 degrees Fahrenheit to keep from melting. Since we lack the necessary cryogenic equipment for long-term storage, we ripped into the pouches of Dots before they melted, despite the fact that it was breakfast time.

Who doesn't like tiny beads of ice cream? Even though they are so cold they rip the skin off your tongue and lips, Dippin' Dots are just plain fun. Better still are the cartons of Dots 'n Cream, an intriguingly textured confection—we particularly enjoyed chocolate ice cream with mint Dots—that is stable at higher temperatures and consequently less injurious than the original minus-40-degree pellets.

Pretty soon, you'll be able to find Dots in Cream at Kroger and Walgreens. For now, you can try them and all Dippin' Dots products at four locations in the Nashville area, including two new pilot stores at 1100 Hillsboro Road in Franklin and Old Hickory Boulevard at Nippers Corner.

The Hillsboro Road location will celebrate its grand opening and the 20th anniversary of the founding of Dippin' Dots this weekend. On Saturday and Sunday, the store will offer discounts, games and prizes. On Saturday, Dippin' Dots inventor Curt Jones, a Nashville resident, will be on hand to demonstrate the science behind his famous frozen BBs at 1:30, 3 and 5 p.m.

(Someone please tell Chef Bobby.)

Riders Up, Bottoms Up

At the risk of sounding like a blog entry on StuffWhitePeopleLike.com, I can’t help but celebrate the annual coincidence of the Iroquois Steeplechase and the lesser-known cricket match between the Nashville Occasionals and Paget’s Marauders this weekend.

Like the thirstiest of Anglophiles, I’m already salivating for a tall glass of Pimm’s to sip as I ogle thoroughbreds and men in white trousers competing for glory on Nashville’s momentarily emerald fields. Currently, I’m busy devising a delivery system by which I will smuggle all the ingredients into the events without any glass bottles.

I’ve got it almost down to a science: Pour the Pimm’s No. 1 gin-based liquor into the plastic 2-liter bottle of the chosen mixer and carry the requisite mint, lemons, limes, oranges and cucumbers in a baggie, to be assembled on site in tall plastic glasses filled with ice.

But here’s the sticky wicket: What should the mixer be? I tend to go with sugar-free ginger ale, since I plan to be drinking a lot of the refreshing cocktail and don't want to OD on high-fructose corn syrup. But cases can be made for ginger beer, Sprite and 7-Up, and some folks like to top off with a splash of soda, which seems redundant on a hot day when the ice melts quickly.

I’m curious if any of you bartenders out there have a different spin on Pimm's. Wimbledon is coming up, and I hate to get in a rut.

Justify My Lunch

While I was reading Carrington's review of Mad Donna's this week—you should check it out if you haven't already, it's one of her best—this passage struck me:

"While the renovation of the building dragged on for months last year, the team devised a menu that meanders through the greatest hits of Mexican, Italian, Middle Eastern, Asian and American cuisines."

Uh-oh. I have not been to Mad Donna's, and for all I know it's a culinary wonder. But has there ever been a good restaurant that mixed that many ethnic cuisines, or that served the U.N.'s Greatest Gustatory Hits in a way that did justice to any of them? Maybe Mad Donna's is the place; I don't know. But when I think of places that might fit that description—most of them with names like Happy O'Slappy's or Terwilligers' or Whipsnade P. Livelicue's, where the servers peer at you from behind a bullet-deflecting vestload of flair—I just have to wonder.

In other words: is there a Ruby-Tuesday-Applebee-Charley-type chain that's better than all the rest?

Boom Market

It's a good time to invest in squash futures. Starting next Wednesday, Nashville's choices for fresh, locally grown organic produce will expand with the grand opening of the new East Nashville Farmers' Market. Located just outside The Turnip Truck, at the corner of 10th and Woodland, the outdoor market will show off its wares from 4 to 7 p.m. with live music, giveaways, contests and discounts.

From the press release:

Market Manager Jennifer Barrie says she anticipates "a diverse mixture of products on opening day, including a variety of greens, broccoli, asparagus, herbs, onions, shittake mushrooms, strawberries, grass fed and pastured raised poultry, beef, pork, lamb, eggs, milk. There will also be natural dye clothing, candles and more."

The initial opening day list of all organic farmers includes Delvin Farms, Eatons Creek Organics, Gardner Grove, Hatcher Dairy, Jones Mill Farm and Certified Kitchen, Madison Creek Farms, Paradise Produce, Son Farm, Spring Haven Organic Farm, Three Meadows Farm, Timbertop Farm and West Wind Farm. Lisa's Greenhouse/Pipsesswa Herbs will join in the following week. Other vendors include Angel Radiance, Spiral Market Dyeworks and ASK Apparel.

The East Nashville Market's website, www.eastnashvillemarket.com, is online and will include market updates, a calendar of events, list of products and farmer profiles and links to participating farmer's websites.

Spread the word to The Veggie Cafe.