By SUSAN ERICSON
Last week, the still-new Sea Bright Farmers’ Market added a weekly feature: local restaurant chefs’ demonstrations and tastings.
First up were Dive chef Kyle Hopfensperger and sous chef Daniel Ciameroni, both 29 years old, who brought youthful exuberance and a vat of salsa for shoppers to try.
Not so much a demonstration as a tasting, the event gave the pair a chance to offer suggestions on what to buy at the market and how to use it.
“The fresh white peaches and watermelon in the salsa came from two local farms,” Hopfensperger said. Jalapeno peppers – pickled in-house at Dive, across the street on Ocean Avenue – gave the salsa a spicy kick. Finely chopped white onion added additional bite, making the salsa less sweet than you’d think.
“We’re bringing bar food to a new level,” Ciameroni said.