The Local Roots Market and Cafe in Wooster has a million reasons to celebrate.
After just 2½ years in business, the market has grossed $1 million in sales and plans to celebrate with a Million Dollar Mark Party on Saturday. The celebration will include cooking demonstrations, food sampling, music by the Canned Goods band and cake.
The market at 140 S. Walnut St. sells produce, meat, cheese, baked goods and other items from local farmers and producers in the region. It reached its million-dollar milestone in May.
It is open on weekdays from 11 a.m. to 7 p.m. and from 9 a.m. to 3 p.m. Saturdays. The cafe in the market is open weekdays 11 a.m. to 2 p.m. and Saturdays from 9 a.m. to 3 p.m.
Time to enter steak contest
Get your grills out and start practicing, because it’s time to submit entries for the West Point Market’s Finest Cut of Steak Cook-Off.
All steak recipes must be submitted by June 23. Eight finalists will be selected to compete in a grill-off on July 26 in Hardesty Park as part of the annual Taste of Akron, which kicks off the Akron Arts Expo weekend in the park on West Market Street in Akron’s Wallhaven neighborhood.
For contest rules, including how to submit an entry, visit www.westpointmarket.com/site/HomePage/SteakCook Off/SteakCookOffRules.aspx or stop by the market at 1711 W. Market St.
Prizes totaling $1,000 in West Point gift cards will be awarded.
Speaking of the West Point Market, shoppers there on Saturday will have the chance to meet winemaker Karl Wente of Livermore Valley, California’s Wente Vineyards from 1:30 to 3:30 p.m.
Reservations aren’t required for this casual tasting and bottle-signing, which will include samples of Wente’s Sauvignon Blanc, Chardonnay, and the winery’s rare Nth Degree Cabernet Sauvignon.
Secret Tea Society event
The Secret Tea Society of Hudson is hosting a Pop-up Salon and Shop during Hudson Days June 14 to 16, from 10 a.m. to 4 p.m. each day at Brewster Mansion, 9 Aurora St., Hudson.
Society founder Angela Strach-Gotthardt will be providing information on tea, tastings, tea vessels and equipment. There will be demonstrations every hour on how to prepare a great pot of tea.
For more information, call 330-472-3898.
Birthday special at 3 Point
The restaurant 3 Point, 45 E. Market St., downtown Akron, is celebrating two years in business on Sunday with a dinner-for-two special that will run from Monday through June 17.
The deal includes one appetizer, two entrees, one dessert and a bottle of wine for $59.
Chefs in Cleveland garden
The Cleveland Botanical Garden is offering its Gourmets in the Garden program on Wednesdays this summer beginning at 6 p.m. from June 13 to Aug. 29 (July 4 excluded).
Each week a different chef will offer cooking demonstrations, and show techniques for preparing summer dishes. The program takes place on the Garden’s Geis Terrace.
The cost for all 11 sessions is $55 for garden members, $121 for nonmembers. Individual sessions are $5 for members, $11 for nonmembers.
Here’s the lineup of chefs who will take part:
June 13: Paul Minnillo of Flour
June 20: Scott Kim of SASA
June 27: Stefanie Paganini of the Loretta Paganini School of Cooking
July 11: Sergio Abramof of Sergio’s in University Circle
July 18: Steve Schimoler of Crop Bistro
July 25: Douglas Katz of fire food & drink
Aug. 1: Ricardo Sandoval of Fat Cats, Felice and the Lava Lounge
Aug. 8: Ali Barker of Radius at South Franklin Circle
Aug. 15: Brian Goodman of the Greenhouse Tavern
Aug. 22: Ben Bebenroth of Spice of Life Catering Co.
Aug. 29: Tony Smoody of Bon Appetit
To register call 216-721-1600, ext. 100, or visit www.cb garden.org.
Fresh berries are in season
Congratulations to Hartville resident Jennifer Mastnick-Cook, whose recipe for fresh berry shortcake was included in the May issue of Taste of Home magazine.
It’s perfect for now when local strawberries are widely available.
FRESH BERRY SHORTCAKE
For the berries:
5 cups sliced fresh strawberries
½ cup sugar
¼ cup orange juice
For the shortcakes:
3 cups all-purpose flour
½ cup sugar
1 tbsp. baking powder
1 tbsp. grated orange peel
½ tsp. salt
½ cup cold butter, cubed
1½ cups plus 1 tbsp. heavy whipping cream, divided
1 egg yolk
1 tsp. vanilla extract
Coarse sugar, optional
For the whipped cream:
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ tsp. vanilla extract
In a small bowl, combine the strawberries, sugar and orange juice; set aside.
For shortcakes, combine the flour, ½ cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1½ cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8 to 10 times.
Roll out to 1-inch thickness; cut with floured 3-inch scalloped or round biscuit cutter. Place 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.
Makes 10 servings.