Chef John Panza, of BiGA and John’s Chophouse, will be a featured chef at our Farm to Table Dinner on September 8, 2019. PFM Executive Director Kathleen Yetman sat down with him to chat.
Prescott Farmers Market: How long have you been in the Prescott area?
Chef John: I’ve lived in the Prescott area for five years.
PFM: What is your favorite dish to make and/or eat?
Chef John: I love to make risotto.
PFM: What is your favorite vegetable?
Chef John: I love to cook with tomatoes but I personally love artichokes.
PFM: What’s the importance of supporting local agriculture?
Chef John: Freshness and quality in food and keeping small business economy alive and contained in our town.
PFM: Tell me about your passion for food. Where did it come from, what sustains it?
Chef John: I’ve had a passion for food ever since I can remember. A lot of my childhood celebrations involved heavily influenced with food. I’ve always gravitated towards the kitchen any chance I could. Having the ability to bring people and the community together through food is what drives my passion everyday.
PFM: The Farm to Table Dinner is right around the corner! What are you making and most excited about?
Chef John: We are preparing a few things for the farmers market dinner, including a chorizo and corn griddle cake hors d’oeuvre, a summer asparagus end gazpacho and a green bean salad. We’ve currently started the curing process for egg yolks to be used on the salad, which I am looking forward to the most.
Anything else you’d like to share?
Chef John: We are very excited to be a part of this amazing dinner again this year. It’s been very eye-opening to see how much the local scene has grown in our small town within the past 5 years. I can’t wait to see for what the next 5 years brings!