Texas Border Business ---
Mission – The Greater Mission Chamber of Commerce (GMCC) invites the community to join us for the September Mission Staycation Day on Saturday, Sept. 1 from 3 -6 p.m. at the Chamber in downtown Mission.
September’s event will feature goods from Rio Grande Valley farmers and artists, showcasing their locally-grown produce, arts and crafts, as well as other tasty treats. The Market offers both outdoor and indoor, air-conditioned facilities with vendors that sell a variety of goods for all ages.
At 4 p.m., Mission Staycation Market Chef Mikal Marrus will offer his monthly “Seasonal Palate” cooking class, featuring appetizers and desserts. The class will begin with a Roasted Red Pepper Relish served on a Toasted Garlic Crostini, using locally-grown peppers from Staycation Day vendor Gracia Farms. Dessert will spotlight Bananas Foster, using chemical-free bananas courtesy of Yahweh’s Farm.
The Market’s “Seasonal Palate” cooking class is held monthly and recipes are inspired by the vendor’s seasonal goods. In this class, students learn to cook using seasonal produce, bringing out the best in farm-fresh ingredients. Students also develop improvisational skills to adapt to the changing seasons. Chef Mikal teaches his classes with easy-to-follow cooking techniques and educates students about the nutritional value of the items in each dish. Arrive early to save your seat for this entertaining and educational class. Be sure to “like” the Mission Staycation Day page on Facebook for your chance to win a seat at the Chef’s Table.
For more information about September Mission Staycation Day or for vendor information, contact the GMCC at 956-585-2727 or email firstname.lastname@example.org.
What:September Mission Staycation Day
When:Saturday, Sept. 1, 3-6 p.m.
Where:Greater Mission Chamber of Commerce, 202 West Tom Landry, Mission, Texas 78572
Event Details:Indoor and outdoor market, featuring 23 vendors selling locally-grown produce, arts and crafts. A “Seasonal Palate” Cooking Class will be offered at 4 p.m. using produce from the market to make appetizers and desserts. TBB