Chef Michael Giai joins local vendors to bring farm-to-table cooking to West Hartford’s Blue Back Farmers’ Market, kicking off his monthly demonstrations.

By Maddie O’Connell

Sundays are an important day in the West Hartford community, as the Town Hall parking lot transforms into the beloved Sunday farmers market where vendors gather, offering fresh produce and handcrafted goods.

From 10 a.m. to 1 p.m., community members gather to enjoy all the market has to offer. Live music fills the air and local, organic food items sit ready for purchase, allowing patrons the perfect opportunity to bring fresh produce to their homes thanks to the farm-to-table ingredients which the market showcases.

This year, the farmers market showcases a new, exciting feature: cooking demonstrations provided by Executive Chef Michael Giai of the Artisan restaurant, which is attached to the Delamar West Hartford Hotel just steps from the farmers market. The Artisan is a perfect example of farm-to-table cooking, and as Chef Giai shared, they try to source local ingredients “as much as possible” to enhance the dining experience and support the local community.

These demonstrations, the first having taken place on July 5, will occur on the first Sunday of each month – Aug. 2, Sept. 9, and Oct. 4. This experience allows patrons to enjoy samples of cuisine produced with local ingredients that can be purchased at the market and understand more about what farm-to-table truly means.

Market customers walking by and those traveling with the intent to view the demonstration watched eagerly as Chef Giai and crew assembled the feature item of the month – strawberry rhubarb scones with vanilla cream. Giai explained to an inquisitive audience that both the strawberries and rhubarb used to make the compote filling can be purchased at the farmer’s market. Shopping locally both supports the community and makes shopping convenient. 

When a spectator inquired about the time it takes to make the scone filling, Giai shared that it is much quicker than expected and only takes a few minutes to combine the ingredients. He did, however, share that the secret to the filling is letting it cool overnight. Watching this demonstration provided the audience with a deep understanding of how the delicious dessert in front of them came to be. Spectators got to enjoy a free sample of the treat, to which many expressed enthusiastic responses and great praise.

For the many wishing they could try more dishes such as the one showcased today, Chef Giai will host a Market-to-Table Dinner and Fundraiser on Oct. 25 at the Delamar Hotel to close the season. Additionally, community members can travel across the street at any time to visit Chef Giai at the Artisan restaurant, a community staple.

Chef Giai demonstrated the close connection between a community and the culinary world. Giai shared that “In France, I come from a very small village, 200 people, so, for me, it doesn’t matter how big I am now. Working with the farmers, that’s our life. That’s my lifestyle.” No matter where a person lives, they can always connect to the local community and their own heritage, which Giai does through his cooking. 

“We know where the products are coming from; I have many different steps, and many, many suppliers,” shared Giai when describing his culinary practices. This process, while extremely valuable in the restaurant world, can also be integrated into home cooking. “Open your eyes and see what’s around you,” shared Giai in reference to the local opportunities for enjoying fresh produce. He shared that “most of the time, it’s less expensive” and that there are “many, many farms to visit,” an added motive to shop locally.

“Be more open about talking, exchanging, sampling. You are just here to exchange and see what’s here, and to support everybody because everybody has to eat,” remarked Chef Giai, a perfect call to the community and reminder of why the farmer’s market is so crucial to the West Hartford community. 

Bobbie Emery, one of the Blue Back Farmers’ Market managers and co-owner of Clatter Ridge Farm, which sells lamb, pork, eggs, and mushrooms, shared that the West Hartford Farmer’s Market is “a wonderful combination of vendors, of music. It’s a great location, it’s easy parking, and the community really is supportive.”

Jill Scully, who has volunteered with the West Hartford Farmer’s Market for many years, shared that “the value of the farmers’ market brings a lot of the people in West Hartford together. It shows community. It keeps the people here. We have great music. We have great vendors.” 

The farmers’ market is a hub for community activity. People gathered to socialize and take in the beautiful Sunday morning weather. Tents lined the Town Hall parking lot, with displays of fresh baked goods, organic produce, hand-picked flowers, locally sourced meat products, and delicious sourced drinks and artisanal foods. People of all ages enjoyed the market’s atmosphere and the benefits of having locally sourced ingredients available to them. 

Chef Giai’s demonstration and the effort of all the vendors allowed for community members to further their appreciation for farm-to-table cooking and take knowledge and ingredients home to put such values into practice. 

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