How to eat your way through Friday Night Live at the Stockton Market!

How To Eat Your Way Through Friday Night Live At The Stockton Market!

Maybe you’ve wandered into the Stockton Market on a lively Friday Night. Music, food, friends… we have it all but have you ever wondered just how to eat your way through the market?

Here’s how you can get a full four course meal at the market… A sampler menu of sorts! And don’t forget to stop by next door and pick up a bottle of something delicious at Stockton Fine Wines to sip as you go!

Appetizers/First Course

  • Happy Hour Oysters from Metropolitan Seafood
  • Cheese and crackers platter from Highland Gourmet Market
  • Fresh fruit from Blue Moon Acres
  • Chips and salsa and/or guacamole from El Mariachi
  • A refreshing kombucha from The Kombucha Bar

Second Course

  • Charcuterie plate or small plates presented to share with house made foccacia bread from RSC Atelier (opening end of October 2018)
  • A fresh salad from Mutatio
  • Tapanade from Meadows and More, fresh olive oil from Mediterranean Delicacies, balsamic vinegar from Cottage Spice and a loaf of bread from Apple Ridge Farm

Third Course

  • Artisan Pizza from Market Pizza
  • Texas BBQ from Pulled Fork
  • Tuscan-inspired pasta from Il Panino
  • Specialty Sandwiches from Mutatio
  • Mexican favorites from El Mariachi

Dessert & Coffee

  • Belgian chocolates from Sciascia Confections
  • Fine pastries from Sweet Melissa’s Patisserie
  • Gourmet ice cream and gelato from Brie & Tiffany’s Corner
  • Espresso, cappuccino or tea from Urbane Tea & Coffee

and there is so much more… wander around and then let us know YOUR favorite menu when you visit the Market!

Before you leave, check out these great vendors for bits and bobs to take home!

Blue Moon Acres: Known for their micro and salad greens, select produce and locally grown dry harvested rice in 8 varieties

Fig Botanicals: Turkish Bath-Inspired All Natural Body Care Products

The Alchemist Kitchen: Offering the finest herbalists who are producing high quality botanical medicines, herbal remedies, and whole plant beauty products


Heirloom Tomato Pizza with Burrata

Heirloom Tomato Pizza With Burrata

Full of seasonal heirloom tomatoes, this recipe from Megan at Market Pizza will make your mouth burst with flavor!


  • Pizza Dough- 3.5 oz. ball (Make your own or pick up one from Market Pizza)
  • A variety of Heirloom Tomatoes from Blue Moon Acres (Megan likes Roasted Chocolate Stripes and Orange Russian!)
  • A variety of Heirloom Cherry Tomatoes
  • Grated Parmesan Cheese
  • Grated Mozzarella (best to purchase block cheese and grate yourself vs pre-grated packages!)
  • Dried Oregano
  • 2-oz ball of Burrata
  • Fresh Basil
  • Balsamic Reduction

For the Heirloom Tomatoes:

  1. Slice tomatoes 1/4 to 1/2 inches” thick
  2. Arrange on an greased sheet pan
  3. Salt & pepper to taste
  4. Put in oven, preferably a convection oven 250° F for 2-1/2 to 3 hours.
  5. Make sure tomatoes do not dry out completely. This may be done a day or two in advanced.
  6. Cool on sheet pan and put in a container in refrigerator if prepping a day prior.

For the Cherry Tomatoes:

  1. Cut in small pieces

For the Balsamic Reduction:

  1. Add Balsamic Vinegar in small sauce pan and cook on low heat. Continue to stir as it starts to bubble up.
  2. Add raw cane sugar to thicken it up. Remove from heat. Be careful not to over cook it as it gets thicker as it cools down.

Assemble the Pizza:

  1. Preheat oven to at least 500° F if cooking in a conventional house hold oven and let it heat it for a full hour before you intend to cook. The higher the temperature the better! If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.
  2. Stretch out dough to approx. 10” inches
  3. Carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan, and shake the peel, board or pan back and forth a few times to make sure the dough can move. If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan.
  4. Brush dough with extra virgin olive oil
  5. Sprinkle salt around the edge of dough
  6. Dust entire dough with parmesan and oregano
  7. Sprinkle on the mozzarella
  8. Place 6 pieces of roasted tomatoes around dough
  9. Sprinkle in the chopped fresh cherry tomatoes
  10. Leave space in center for Burrata

Gently slide the pie onto the stone or tiles in oven, starting at the back and working your way toward its front.

Cook until the dough rises and begins to golden. At least three minutes (oven’s vary so watch your timing).

Pull out pizza and put Burrata into the center of pizza. Put back in oven for 1-2 minutes so Burrata warms and the pizza is nice and crunchy to the way you like it.

Once its complete, pull out. Drizzle olive oil on the edges, add lots of fresh basil, drizzle a balsamic reduction and more parmesan.

Enjoy this magical summer pizza!

Megan, The Market Pizza Witch

Ingredients available at the Stockton Market

Pre-made Pizza Dough: Market Pizza

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Heirloom & Cherry Tomatoes, Basil: Blue Moon Acres

Cheese: Manny’s All Natural Meats


Welcome our newest vendor, Il Panino and their Tuscan inspired pasta!

Welcome Our Newest Vendor, Il Panino And Their Tuscan Inspired Pasta!

Il Panino offers Tuscan inspired home cooked pasta dishes, with the choice of 5 types of pasta: spaghetti, rigatoni, bowtie, gluten-free fettuccine and zucchini noodles and 8 different sauces: marinara, bolognese, pesto, porcini mushrooms, clams, piselli e pancetta, meatballs, grilled veggies along with lasagna made with besciamella sauce.

Each dish is like a symphony of flavors straight from the Tuscan hills to create the perfect harmony! Chef Carlo selects each ingredient with outmost care ensuring their freshness and quality. Celebrate the simple pleasure of a delicious home cooked meal… in other words, authentic Italian cuisine!

Il Panino offers all of their sauces available for pre-order. Just send an email at or call 646-210-5385, and ask for chef Carlo… the MICHELANGELO of Italian food!

Jack’s Corn Chowder With Shrimp & Potatoes

Jack’s  Corn Chowder With Shrimp & Potatoes

Super fun and delicious Corn Chowder recipe from Sharon at COTTAGE SPICE CO.


3 Tbsp. butter
½ cup sweet onion, chopped
2 carrots diced
2 garlic cloves, minced
30 oz. clam stock
1 cup light cream
5 medium potatoes, cubed
Kernels from 3 large ears of corn, uncooked
1 lb. shrimp, cut into thirds
1 Tbsp. freshly squeezed lemon juice
½ cup cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
1 tsp. dried parsley
½ tsp. dried basil
1 tsp. sugar
Cayenne pepper to taste
Salt & pepper, to taste


Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until tender (8 minutes). Stir in garlic, cook an additional minute.

Pour in the clam stock & cream. Bring to a boil and quickly reduce to a simmer. Add the potatoes and corn and cook for 10 min. Add shrimp and simmer for 5 more minutes.

Stir in the cheeses.

Sprinkle with parsley, basil, sugar, cayenne, salt & pepper.

Simmer 40 minutes, stirring occasionally.



Ingredients available at the Stockton Market

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Vegetables: Blue Moon Acres

Cheese: Highland Gourmet