HAND PICKED, HAND CRAFTED. “Market to Table Morning” events, hosted by John Bender of Kitchen Technique, begin bright and early Saturday mornings at the Eau Claire Downtown Farmers Market. Bender guides small groups through each vendor booth to explore not only the seasonal produce – but also nourish relationships with area producers.

Saturday mornings at the farmers market are just one way community members across the Chippewa Valley come together to enjoy the vast array of local vendors and creatives.

For John Bender, the founder of Kitchen Technique, morning routines often begin at these very same markets – a practice which inspired him to create a new, immersive event series to teach his neighbors about what’s growing locally and how to savor it.

From first ideas of a recipe scratched onto notepad paper, to the final artistic plating, Kitchen Technique’s “Market to Table Morning” events first take folks to the Eau Claire Downtown Farmers Market (330 Riverfront Terrace) and end at Forage (403 S. Barstow St., Eau Claire).

I like connecting with local growers and makers because it keeps me closer to the food and we have so many things that are particular to this region. –John Bender, local chef and founder of Kitchen Technique

Since the beginning of July and on a recurring basis, Bender has guided small groups through each vendor booth at the farmers market, where locals can explore not only the seasonal rotation of ingredients available but also nourish connections with growers and producers.

“Ingredient sourcing is really about relationships,” Bender said. “I like connecting with local growers and makers because it keeps me closer to the food and we have so many things that are particular to this region.”

These morning events typically begin at 8:30am sharp, when Bender said the market’s produce, preserves and baked goods are at their peak stock. Stop by the market too late, and you just might miss the summer season’s pinnacle items: strawberries, peas, potatoes and more.

“Young garlic is so naturally sweet and tender,” Bender added. “A great dish that I always love to make in the spring and early summer is a warm potato salad. The potatoes, peas, fresh dill, little creme – watch out!”

Around 9am, guests make their way over to Forage’s kitchen space, where Bender prepares a sample of recipes right there, using ingredients just gathered. Locals depart with culinary roadmaps to craft seasonal salads starters – and having enjoyed small, flavorful tastings along the way.

First-time attendees during the July workshops were delighted by the innovative culinary techniques shared for utilizing local harvests, notably departing with their own culinary roadmaps to replicate these seasonal dishes in their own kitchens, he said.

“We talked a lot about ‘what else’ to do with the items that were purchased – trying to give other fun (and) exciting culinary dishes to make,” Bender said. “We're blessed to be in a state where we have all of the four seasons.

“What better way to bring us all together than beautiful seasonal food available right here in Wisconsin,” he noted.

Kitchen Technique will continue to host these weekend demos on July 25 and Aug. 15; tickets will soon be available online at thekitchentechnique.com.

John Bender, owner of Kitchen Technique, pictured above. “I don't believe in short cuts or using inferior products,” Bender said. “(I am) staying flexible, creative and always trying to push forward with the food and let the ingredients speak loudly.”

Keep up with event updates from John Bender and Kitchen Technique through social media (@kitchen.technique). “Market to Table Morning” will continue on July 25 and Aug. 15 at the Eau Claire Downtown Farmers Market near Phoenix Park.