Special Events
Summer Sausage and Perfect Punch Class ~ June 26
Get ready for your July 4 barbecue with the latest CUESA class. Meat master Ryan Farr will teach sausage-making and grilling, purveyor Steve McCarthy will discuss sustainable meat, and mixologist H. Joseph Ehrmann will demonstrate how to make farmers' market-inspired cocktails. Participants will learn to make four different types of sausage using local certified humane heritage breed pork. Farr will explain what cuts are best; show how to grind, season and stuff the meat; and offer techniques for grilling the finished sausage.
See photos of a recent sausage-making class here >
Ehrmann will use locally-owned Square One Organic Spirits to create a farmers market punch and demonstrate variations on 2 seasonal cocktails. Participants will then enjoy their creations during a family-style meal along with market fresh coleslaw and beans, and will leave with food and drink recipes and the sausages they have made.
Class is limited to 25 participants. $ 75 per person; takes place in CUESA’s Dacor teaching kitchen at Ferry Building in San Francisco.
A Moveable Feast: Twelve Chefs Celebrate Six Farmers
in a Series of Seasonal Suppers
March 3 - August 4
Each month, two top chefs will create a multi-course dinner together to highlight their individual talents as well as showcase food grown by a featured farmer. Spring dinners may feature asparagus, fava beans and green garlic, while late summer will offer corn, tomatillos and squash. Each course will also include a wine pairing.
Each multi-course dinner will be held the first Tuesday of every month through August. Each dinner will be $80.00 per person, or $100.00 including wine, inclusive of tax and gratuity and begin at 7:00pm; seats are limited. A percentage of each ticket cost will benefit CUESA. Schedule is subject to change without notice. Buy tickets here >
TUESDAY, JULY 7
Location: AZIZAChefs: Mourad Lahlou, Aziza, and James Syhabout, Commis
Mourad Lahlou is a StarChefs “Rising Star Chef.” James Syhabout, formerly Chef de Cuisine of Manresa, is a San Francisco Chronicle “Rising Star Chef” and will open Commis in the Spring of 2009.
Farmer: Jesse Kuhn, Marin Roots Farm
San Francisco native Jesse Kuhn had no farming experience growing up and instead was inspired by agriculture classes in college. He is one of the youngest farmers at the Ferry Plaza Farmers Market.
TUESDAY, AUGUST 4
Location: AMERICANO
Chefs: Paul Arenstam, Americano, and Chris Cosentino, Incanto
Paul Arenstam and Americano restaurant are long-time supporters of the market and the restaurant has been praised in Bon Appetit and Gourmet. Chris Cosentino has appeared on the Food Network’s Iron Chef and has become known for his love of pig products.
Farmer: Joel Schirmer, Dirty Girl Produce
Schirmer grew up in Santa Cruz and began working at Dirty Girl Produce in 1997. The farm is especially famous for its dry-farmed Early Girl tomatoes.