A Moveable Feast: Twelve Chefs Celebrate Six Farmers in a Series of Seasonal Suppers (SOLD OUT)

Location: Spruce
Chefs:Mark Sullivan, Spruce, and Loretta Keller, Coco500 and The Moss Room
Spruce was recently named an Esquire magazine “Best New Restaurant.” Loretta Keller’s The Moss Room received 3 stars from the San Francisco Chronicle.
Farmer:Kristie Knoll, Knoll Farms
The 35-acre Brentwood farm is best known for its delicious figs, yet produces over 150 different varieties of produce. In June, their list includes multiple types of nectarines, apricots and plums.

See full series description here>

Every year, CUESA's Dacor teaching kitchen is transformed into the setting for our annual breakfast gathering.

Delight in spring's abundance and the people who bring it to us each week as you dine on breakfast prepared by Hayes Street Grill and CUESA's market chef. Farmers and food artisans will be at the table to share stories about the food they grow and make.  By joining us, you help keep our cooking programs free, our farm tours affordable, and expand our reach in promoting a sustainable food system.

The menu:

Farm-fresh scrambled eggs with fava beans, green garlic, and peas or wild mushrooms from Hayes Street Grill.
Roasted potatoes with fresh herbs
Fatted Calf mini breakfast links
Blueberry pancakes
Market lettuce, shaved radish, and chive blossom salad
Fresh strawberries, raspberries, blackberries, cherries and blueberries with crème fraîche, yogurt and honey
Warm breakfast pastries and bread
Artisan cheeses, hand made jams
Coffee, tea, and juice

There are three seatings: 8:30, 10:00 and 11:30 am.
Tickets are $30 per person ($15 per child 3-13). Buy Tickets here >

Anna Davis, Houston's Restaurant

Meat master Ryan Farr will teach sausage-making and grilling, meat purveyor Steve McCarthy of Prather Ranch Meat Company will discuss sustainable meat, and mixologist H. Joseph Ehrmann of Square One Organic Spirits will demonstrate how to construct farmers market inspired cocktails. Participants will learn to make four different types of sausage using certified humane heritage Berkshire pork raised locally in the Capay Valley. Farr will show what cuts of meat are best for the lip-smacking links; how to grind, season and stuff the meat; and how to grill 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.

Buy tickets >

Four local chefs will be battling it out on the grills: Mark Sullivan of Spruce; Andrew Swallow of Mixt Greens; Taylor Boetticher of Fatted Calf; and Elizabeth Falkner of Orson. Chefs will be provided with all-natural grass-fed beef from Marin Sun Farms, and each will be creating a surprise side dish with ingredients they will individually source from the farmers' market the day of the event.

Judges: Nate Chisholm (Marin Sun Farms), Jessica Battilana (7x7), H. Joseph Ehrmann (Elixir/Square One Organic Spirits), and Marjanne Pearson (contest winner).

Chef Marc Vogel will have a grilling advice booth set up and will be available to answer any and all grilling questions from 11:00-1:00 pm

All events will take place in the South Driveway, across from Roli Roti.

Thursday market opening day

Celebrate the return of CUESA's Thursday market.

A Moveable Feast: Twelve Chefs Celebrate Six Farmers in a Series of Seasonal Suppers

Location: Aziza
Chefs: 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.

See full series description here>

Pru Mendez, Tucos Wine Market and Café

Amy Fothergill, The Family Chef will be preparing an easy meal using market ingredeints. Samples and recipe cards will be available.

Aida Mollenkamp, Amy Wisniewski, and Kate Ramos of Chow.com

Michael Weller, California Culinary Academy

Jerry Di Vecchio, You've Got Recipes: A Cookbook for a Lifetime

A Moveable Feast: Twelve Chefs Celebrate Six Farmers in a Series of Seasonal Suppers

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.

See full series description here>

Joanne Weir, author of Wine Country Cooking and Tequila

Chris Cosentinoof Incanto and Boccalone and Scott Youkilis of Maverick

To mark the fourth anniversary of Katrina, Poppy Tooker, Author of Crescent City Farmers Market Cookbook will present a Diaspora Gumbo Demo