Get inspired at 7th Street Public Market, 224 East 7th Street, with cooking demonstrations on Saturday, January 10th, 2015. Chef Geoff Bragg, personal chef and culinary instructor at Sur La Table, will be doing the demos. There will also be specials and nutritional assessments and information with both Carolinas Healthcare System and BCBSNC. Best of all, the ingredients can be purchased from vendors at the market, so you can go home ready to tackle these projects on your own. Each session lasts 30 minutes. Park at 7th Street Station upstairs and get your parking ticket validated in the market, next to the Sushi place. Read about each session, below, in these descriptions from the organizers of the event.:
Session 1- Awesome Breakfast – Huevos Rancheros (10-10:30)
They say breakfast is the most important meal of the day and for good reason. In this demonstration we’ll show two great ways to cook eggs that will maximize your breakfast budget and still be able to put a spectacular dish on the table. We’ll explore vegetarian options as well! As with all food, the best ingredients are the foundation of a great meal and we’ll touch on sourcing, too!
We’ll be using pasta and semi dried tomatoes from Zia Pia, cheese from Orrman’s and vegetable and eggs from Greeneman farms.
Session 2-Taco Time (11-11:30)
Who remembers Taco Tuesday? Tacos are a great way to bring a family together. There is something uniquely enriching about constructing your own food. In this demonstration we will look at how to make the most of your protein when we bring all of these elements into a taco. We’ll discuss how to maximize the flavor of your cut using a brine, how to plate your food in an attractive fashion to make the entire meal a fun and interactive experience for your entire family.
We’ll be using vegetables from Greeneman Farms, pork from What’s Your Beef, and cheese from Orrman’s Cheese.
Session 3- Banh Mi Sandwiches (12-12:30)
There’s a reason Vietnamese food has exploded into the food scene over the last decade. Not only is it full of fun and unusual flavors, but their approach to food combinations is naturally healthful. By utilizing proteins as a flavor booster rather the central ingredient they have touched on a way to meet nutritional needs without sacrificing any aspects of the dining experience. Banh Mi is considered one of the national dishes of Vietnam and is an instantly satisfying way to access the culinary contributions of this wonderful culture.
We’ll be using bread from Local Loaf, chicken from What’s Your Beef, and vegetables from Greeneman farms.
Session 4 – Pasta Fagioli (1-1:30)
One of the greatest and most underrated dishes to come out of Italy is Pasta Fagioli, an amalgamation of winter greens, chicken and pasta, and a wonderful way to get nutrients into a busy family on a tight schedule. It takes surprisingly little time to put this soup together but the payoff is tremendous. Cold weather is the time for soups so come to the demonstration table to see how to add this recipe to your repertoire.
We’ll be using chicken from What’s Your Beef, Pasta from Zia Pia and vegetables from Greeneman Farms.
Session 5 – Roasted Winter Vegetable Pasta (3-3:30)
Description: Pastas are easily one of the best go to dishes when we’re crushed for time. But how to we make it healthy, exciting and fresh? Part of the key, as with any great cooking, is to cook with the season. By choosing easily accessible vegetables we make it easier on ourselves to make the food we deserve. This demonstration will focus on cooking seasonal vegetables and packing them with flavor without the added fat and calories. We will maximize each and every bite!
We’ll be using pasta and from Zia Pia, vegetables from Greeneman Farms, and cheese from Ormann’s Cheese.
Charlotte on the Cheap is a member of 
