At the Dec. 22 release party for the new cookbook, “Cooking in Season with the Fresh Market,” Chef Ray Bordelon will host a demonstration, preparing blackberry compote over Brie and pork tenderloin with parsnip-bacon hash. He will be at the Farragut location, 11535 Kingston Pike, from 11 a.m.-2 p.m., and at the Bearden location, 4475 Kingston Pike, from 3-6 p.m.
© 2012, Knoxville News Sentinel Co.
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