Red Bird Acres, photo by Walter Stockly
Buying chicken whole is an economical way to buy meat at the farmers market. This Sunday, October 1st, 2017, two of our vendors are taking the stage to share their products and cooking expertise in this area. Red Bird Acres and Felton & Mary’s Artisan Foods hope to show you some new ways to cook chicken and to demystify how to deal with a whole bird once you get it home.
Robin and Laura Sage are the farmer duo behind Red Bird Acres — a farm pasture-raising poultry and hogs. Since their start in 2013, they have not only focused on the health of their farm land, but the well-being of their livestock, which has earned them Animal Welfare Approved certification. They will begin by demonstrating how to take a whole chicken and cut it up into pieces, making it easy for you to use in any of your favorite recipes. They’ll also show they make dinner at home, with their go-to recipe for a perfect chicken dinner.
The grandson of Felton and Mary Campbell, Tory claims the “founder and steward” title of the line of bbq sauces, developed by his grandparents and made famous in Portland for 20 years at Campbell’s BBQ. Campbell’s, which started in 1989 in SE Portland, was known for doling out community and great barbeque to everyone who passed through the doors. Tory will be bringing his pit to cook with and demonstrate how to make the best BBQ using his family’s sauces and spice rubs.
Catch the first demo on how to cut up a chicken beginning at 10:30, immediately followed by Tory’s BBQ demo. Another chicken cutting demo will take place at 12:00, followed by Robin’s chicken dinner recipe. Needless to say, there will be lots of samples for you to taste and be inspired by!