Editor's note: Chef at the Market is a program at the Tanana Valley Farmers Market in which local chefs use fresh Interior Alaska produce and provide on-site demonstrations for easy meals from vegetables readily available right here in and around Fairbanks.

The program, now in its eighth season, is the result of a partnership between the Fairbanks Economic Development Corporation, Bread Line and their Stone’s Throw Program, the Tanana Valley Farmers Market, and the Alaska Farmers Market Association.

On Wednesdays when the program takes place, we’ll feature the chef for that day as well as a recipe or two. Today, chefs Liann Peryea and Marisa Pena are at the market from 11 a.m. to 2 p.m. cooking with tomatoes. For more information about Chef at the Market, visit www.facebook.com/FairbanksFirst.

Chef Liann Peryea has 20 years experience in the food service industry and has been an avid home cook all her life. After graduating Stone’s Throw in December 2015, she went to work with the Chartwell Team at the University of Alaska Fairbanks. She also has been involved in several high-profile local food event such as Arctic Science Summit Week 2016, Arctic Interchange 2017 and Sotomayor 2016. She is a chef instructor and production chef for the Stone’s Throw Program.

Born and raised in the Philippines, Marisa Pena and her family moved to Chicago in 1998, where she earned a bachelor of applied science in culinary management. During the next decade, she worked in professional kitchens from fast food to fine dining. Marisa came to the village of Tok in 2013 for a summer job but soon fell in love with Alaska and decided to make Fairbanks her new home, where she currently lives with her significant other (who is also a chef), their dog, Sadie, and cat, Izzy. The Bread Line is Marisa’s first venture into the nonprofit world. She is the program manager for Stone’s Throw.

Summer dinner


2 medium tomatoes, peeled, cored and chopped

3 hard boiled eggs, chopped

1 cucumber cut into matchsticks

1 bell pepper cut into 1/4 in pieces

2 turnips or radishes, thinly sliced

6 cups greens

4 ounces feta or goat cheese

6 ounces ham or prosciutto (optional)


Juice of half a lemon

1/4 cup extra virgin olive oil

1/2 cup basil, parsley or other herb

1 tablespoon capers

Salt and pepper


Chefs knife

Cutting board

Mason jar with lid or whisk and bowl

Serving platter


Use a paring knife to gently peel tomatoes, then coarsely chop them. Cut cucumber into long, thin strips similar in size to matches. Cut the bell pepper into 1/4 inch squares. If using ham, cut into long, thin strips. Chop the eggs.

Assemble salad ingredients on a nice serving platter

Make the dressing by mixing lemon juice, olive oil, herbs and capers, and whisking vigorously or place all the ingredients in a mason jar with lid and shake like crazy.

Pour dressing over salad, sprinkle with cheese, salt and pepper, and serve.

Recipe notes: You can definitely substitute whatever vegetables are in season, just keep the tomatoes and eggs for that distinct flavor.