Lady of the Market: May Series

Today Candice Simons from J’adore Detroit (owner of the Brooklyn Outdoor Loft) and Chef Kate Williams went live to WXYZ - TV 20 this morning to talk about the Lady of the Market dinner series that has been happening consistently every third weekend of the month over the last few months in the Brooklyn Outdoor Loft.  Lady of the Market has allowed Chef Kate to preview her anticipated Lady of the House restaurant opening later this year in North Corktown, Detroit.

WXYZ Detroit

WXYZ Detroit

We’ve had a lot of fun hosting these events and brought a few items to TV20 to show what our table looks like during the events at the loft and of course what type of food Chef Kate has been prepping for us with fresh and local ingredients from Eastern Market across the street.  

WXYZ Detroit

WXYZ Detroit

The May dinner event is the last one of the series so far and will be hosted on May 19th and 20th. Tickets are limited and can be bought by visiting Lady of the House or Eventbrite by searching “Lady of the Market” 

If you are daring enough to TRY THIS AT HOME, feel free to attempt to emulate Chef Kate's amazing Pan Roasted Farm Carrot recipe you saw today on @WXYZDetroit as follows:

photo by Heather Saunders Photography

photo by Heather Saunders Photography

Pan Roasted Carrots with Beet Hollandaise, Carrot Top Pesto, Toasted Coconut


  • 3 Pounds small carrots with tops (any color)
  • 2 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper 
  • 1 garlic clove
  • 3 tablespoons macadamia nuts or pine nuts
  • 1/2 cup (packed) fresh basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup Extra Virgin Olive Oil

Peel the carrots, trim them, leaving an inch or so of the green top. 

Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.

Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.

Drain the carrots on paper towels before serving. Enjoy! 

Beet Hollandaise


  • 3 egg yolks
  • 2 teaspoons lemon juice
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt
  • pinch of cayenne or paprika, optional
  • ¼ cup melted butter
  • 1/4-1/2 pureed golden beets
  • hot water, adjust to desired consistency


Add the egg yolks, lemon juice and spices to a blender and blend on medium.

If your blender has a small opening at the top, keep it running while you slowly pour the melted fat into the blender. If there is no opening, add a small amount of the melted fat and blend, continuing until done.

Once the sauce has emulsified, pour it into a container and use immediately. If the sauce thickens, add hot water to thin it out to your desired consistency.

photo by Heather Saunders Photography 

photo by Heather Saunders Photography 

Hope to see you at our house next month!!


j'adore Detroit