The Tacoma Farmers Market sent out a release a few minutes ago about a dinner at Terry's Berries in September.

Details from market manager Laura Edwards here:

Harvest Feast Tacoma ... September 13th ... get your tickets!

Join us for an evening on the farm in support of the Tacoma Farmers Market, our local farms, and the community our markets serve. That's right--the 6th Ave Farmers Market and Broadway Market bring you our first annual "Harvest Feast Tacoma."

This elegantly casual dining affair will be an event to remember! Fine cuisine that is locally grown and "chefed" will be served white-linen style in the open air of Terry's Berries Farm on September 13, from 5 - 9 pm. The $75 price includes locally grown and crafted beer wine, as well as local and handcrafted cheeses among other delightful appetizers, farm tours on this real working farm, market street musicians and entertainers will be performing throughout the evening, and last but not least--a multicourse buffet prepared by Tacoma's top chefs using all locally grown ingredients.

I cannot ruin the delightful surprise by revealing all the dishes, but I can tell you that Charlie from Primo Grill will be on site all day preparing a pit-roasted locally-grown pig from Cheryl the Pig Lady's farm. I can also tell you that we'll close the meal with Old Milwaukee's famous Tres Leches cake, among other sweets. All other accompaniments will remain a secret to be discovered by the first 100 locavores who purchase tickets for Harvest Feast Tacoma.

Tickets are available at both markets (information booth), by calling Laura at 253-272-7077, or at Brown Paper Tickets

When: Saturday, September 13, 2008, 5:00 - 9:00 PM
Where: Terry's Berries Farm, 4520 River Road, Tacoma
Cost: $75 Per Person
Contact: Laura Edwards, Manager, Tacoma Farmers Market; 253-272-7077 or laura@tacomafarmersmarket.com

TNT Adventure Editor Jeff Mayor had an encounter with paprikash at the Proctor Farmers Market last weekend. He found the Hungarian dish – chicken with a sour cream sauce that typically is served with some kind of pasta or dumpling or another starch– at the booth of Best of Budapest, run by Kristi Dohring. You might recognize Kristi from the Proctor Market on Saturdays and Tacoma Broadway Market on Thursdays. I just got off the phone with Kristi and she said she hopes to open a restaurant this winter in the South Sound area. She is working out details now.

Writes Jeff about Kristi and her booth:

Whenever I go to a farmer’s market, I expect to see the unexpected. But at Saturday’s Proctor farmer’s market I came across something so familiar that it was unexpected.

Among the strange flowers and organic veggies was Kristi Dohring and her Best of Budapest stand. What stopped me was the chicken paprikash that topped her menu. It’s my favorite dish from my Hungarian heritage and the only I have mastered in the kitchen.

For me, paprikash is all about the sauce. Hers was thick, the way I like it. But it was more red and spicy. Dohring said she uses tomatoes, peppers and a spicy paprika in her version.

After we compared notes, Dohring talked about her Olympia catering business and her dreams of opening a Hungarian restaurant in the South Sound.

Given my on encounter, I think she’s off to a good start. Who knew I’d find a taste of home here in the Northwest?

You learn more about Dohring at thebestofbudapest.com.

Jeffrey P. Mayor, The News Tribune

Our weekly Business Q&A again turned its focus to restaurants today as reporter Brian Everstine sat down with Kelly Wolff to talk about the opening of Jimmy John's near the mall.

Wolff, a UPS grad, and her sister had run franchises before, "including a tea shop and a Starbucks in their hometown of Minneapolis." Among the highlights from Wolff's comments:

- I think franchises are a good thing because they are consistent. People know what to get, people know what to expect. It forces everybody to put their best foot forward.

- We’ve had customers say they’d drive from Olympia to Seattle just to go to Jimmy John’s and now they’re like, “We only have to drive to Tacoma.”

- It makes me feel really good and the staff loves, loves, loves working here, and that’s exciting.

Read the full meal deal here.