Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market
Ben de Vries is the Executive Chef and Owner of Luella, Russian Hill San Francisco. Luella’s modern California cuisine acquired a Bauer two and a half star review from the San Francisco Chronicle in 2009 in addition to many accolades from Northside SF, Gayot, 7x7, San Francisco magazine and more. After attending Vermont’s New England Culinary Institute, de Vries then worked at several East Coast restaurants before moving to San Francisco, where he worked at LuLu, mc2, and Ristoranté Ecco. Prior to opening Luella, de Vries was Executive Chef at Andalu, where he reached a creative high with a tapas concept that caught the attention of the national press, including the New York Times, Bon Appétit, Food & Wine and Gourmet.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) 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 the Ferry Plaza Farmers Market and its educational programs. Learn More »