By Mitch Silver
The chefs at Le Pain Quotidien prepared complimentary appetizers from the fresh ingredients provided by Featherridge, Fishkill, Terra, Migliorelli, and Newgate farms, as well as Flour City Pasta, Meredith’s Bread, Kontoulis Family Olive Oil, Pika’s Farm Table, and Samios Foods.
“It is so exciting to see all of the beautiful, fresh local foods from the market, and creating a space where the community can share around our communal table,” said Joe Melillo, the new manager of Rye’s Le Pain Quotidien.
The Rye Farmers’ Market takes place every Sunday from 8:30 a.m. to 2 p.m. until Christmas in Car Park 2 off Theodore Fremd Avenue.
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