Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Chef Adam Dulye is a partner and executive chef at Abbot’s Cellar, a new restaurant by the owners of Monk’s Kettle, focused on Californian cuisine and craft beer pairings. In honor of SF Beer Week, Chef Dulye will teach you the basics for how to brine and pickle with beer!
Adam’s background cooking in craft-beer centric places such as Boulder and Vail, CO and Portland, OR, lends him the ability to develop culinary menus that highlight flavor profiles of craft beer. In 2009, Chef Dulye cooked the first beer and food pairing dinners at the James Beard House. Originally from Kansas City, Chef Dulye is a graduate from the Culinary Institute of America in Hyde Park, NY.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) starting at 11 am and are free to the public, with recipes and samples for all.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »