This week at the market, Bryan along with Chef Steve Daniels, of the St. Clair Inn, explain how to prepare a shrimp and asparagus fettucini with sun-dried tomato pesto dish.
At The Market With Bryan Neiman is produced by St. Clair CTV,
Sponrored by the St. Clair DDA, and funded in part by Citizens First.

This week at the market, Bryan along with Chef Norm Grasley, of the River District Hospital, explain how to prepare a Stuffe French Toast with Strawberries and Grand Marnier dish.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.

This week at the market, Bryan along with Chef Jeremy Fisher and Chef Melissa Ikera, of the Marine City Fish Company, explain how to prepare thier Fish Company Spread. At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.

This week at the market, Bryan along with Chef Tammy Parcell and Chef Dominic Lucarelli, of Anita’s Place, explain how to prepare thier Grilled Zucchini and Roasted Red Pepper Sauce.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.

This week at the market, Bryan along with Chef Keith Kirkwood and Chef Scott Schneider, of The River Crab, explain how to prepare thier famous Gazpacho.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.

This week at the market, Bryan along with Chef Matt McCallumore, of The St. Clair River Country Club, explain how to prepare Vegetable Napoleon.
At The Market with Bryan Neiman is produced by St. Clair CTV, sponsored by the St. Clair DDA, and funded in part by Citizens First.