This past Sunday, on February 15, 2026 the Farmers Market was filled with the comforting scent of herbs, slow-simmered vegetables, and freshly baked cornbread as Resident Chef Princella Zeno took the stage for her latest cooking demonstration. On the menu: a cozy, crave-worthy Pot Pie Soup paired with Jalapeño Cornbread Muffins — and it’s safe to say it was an instant favorite.

From the first stir of the pot, attendees leaned in to catch Chef Princella’s tips for building rich, layered flavor in a soup that captures everything we love about a classic pot pie — but in warm, spoonable form. She walked the crowd through balancing creaminess with fresh herbs, achieving that hearty, homestyle texture, and making a dish that feels both nostalgic and fresh.

And then came the cornbread.

The jalapeño cornbread muffins brought just the right amount of gentle heat to complement the savory soup. Light, fluffy, and slightly spicy, they were the perfect partner for dunking — and the tasting samples disappeared quickly. Smiles, second helpings, and plenty of “I’m making this tonight” comments followed.

As always, the demo wasn’t just about the food. It was about community — neighbors gathering, sharing bites, swapping cooking ideas, and leaving inspired to try something new at home.

If you missed the demo (or want to recreate the magic in your own kitchen), you can grab the full recipe here:
👉 Pot Pie Soup with Jalapeño Cornbread Muffins

Mark your calendars for Chef Princella’s next cooking demo on Sunday, March 15, 2026.

If this past event was any indication, you’ll want to arrive early — the seats (and samples) go fast.

We can’t wait to see what she’s cooking up next.