GARY, Ind. — There was quite a commotion in the Methodist Hospital parking lot across from the administration building recently, but it wasn’t a disruptive event.
Instead, it was a six-hour farmers market, food fair and ongoing cooking demonstrations that attracted continual crowds.
Many stopped to watch Methodist chef Greg Kretschmar and Methodist sous chef Pam Ward make a summer salad of spinach and poppy seed, with watermelon salsa. Also on the menu were chicken, vegetable and beef empanadas.
“I’m all about healthy and refreshing,” Kretschmar said. “That’s why I chose these two food items.”
Everything the chefs made was packed to go for a small charge, to the delight of their audiences, which included many Methodist Hospital employees.
They came on their lunch hours to buy the freshly made food, as well as to choose fresh fruits and vegetables from the many baskets lined up on long tables.