What Chef Craig is Cooking up at the OSP Farmers Market


Tonight TASTE’s very own Executive Chef Craig Hetherington will be doing a demonstration at the OSP Farmers Market. Check out below for the full recipe and come prepared to learn!

I love preparing this in the fall when the weather is still warm during the day and the hints of cool arrive in the evening.

Makes 10 servings


10 hot Italian sausages

½ cup extra virgin olive oil

3# Walla Walla onions, julienned         

6# red, yellow, or purple peppers, thick julienned

1 bulb garlic, rough chop

½ teaspoon chili flake, more if you like it spicy

½ cup capers

4# tomatoes, large dice

1 cup chopped rosemary, thyme, and basil

Salt & pepper to taste

Hoagie rolls of your liking


Pre-heat grill

In a large heavy bottom pan over medium heat, add olive oil, onions, and cook until slightly caramelized. Once browned the onions are the color you like (they will be sweeter the darker they get) add the bell peppers, garlic, and chili flake. Once the peppers start to get a little tender, add the tomatoes, capers, and herbs. If there isn’t enough liquid from the tomatoes, you can add a little water. Cook until the tomatoes are broken down and the mixture becomes like a stew. Season with salt and pepper to your liking. This can be made the day ahead.

Grill your sausages over a lower heat so the casing doesn’t split and they hold in their moisture. If you made the stew the day before, you can heat it up on the grill if there is room or just heat it up on the stove in a large sauté pan. When the sausages are done grilling, set them in the stew to keep them warm.

Brush your hoagie rolls with olive oil, salt and pepper, and while your grill is still warm, grill them to heat them up.

 Drop the sausage on your hoagie roll, top with as many onions and peppers that will fit and enjoy!

See up the Farmers Market Chef’s Demo tonight at 5pm!

Explore posts in the same categories: Chef Craig, Olympic Sculpture Park

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