Farmers Markets Events & Programs Sustainable Agriculture Seasonality CUESA
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Take a virtual farm tour

March

Tues Mar 2
Produce to the People: New Ideas for Local Distribution

6:30 pm -
8:30 pm

petalumaThere are now over 5,000 farmers' markets in the U.S., yet still only a small percentage of Americans regularly eat fresh produce from local farms. Join CUESA and Kitchen Table Talks for a lively conversation about inspiring models for getting fresh, local food to more Bay Area residents. The panel will include: Grayson James, executive director of Petaluma Bounty, a non-profit organization that helps people grow their own healthy food, redistributes surplus food, and provides affordable fresh food to low-income families and seniors; Melanie Cheng, founder of FarmsReach, a new online farm food marketplace that connects farmers to business buyers; and Christine Cherdboonmuang, Coordinator of the Oakland Farms-to-Schools Network and Oakland FRESH School Produce Markets––a project of the East Bay Asian Youth Center (EBAYC) and the Oakland Unified School District. The panel will be moderated by Michael Dimock, President of Roots of Change (ROC), a non-profit organization whose purpose is to spawn a sustainable food system in California by the year 2030.

The conversation will begin promptly at 6:30 pm and will culminate with refreshments and a reception from 8:00 to 8:30 pm. Refreshments will be donated by Bi-Rite Market. Kitchen Table Talks is produced in partnership with CivilEats.com and 18 Reasons. The event is free and open to the public.

Location: Port Commission Hearing Room, 2nd floor of the Ferry Building in San Francisco

Sat Mar 6 Market to Table
11:00 am Seasonal Cooking Demonstration
  Joe Hargrave, Tacolicious

Tues Mar 9
Special Tuesday Cooking Demonstration and Book Signing
12:30-1:30 Daisy Martinez, author of Daisy: Morning, Noon and Night

Sat Mar 13
Market to Table
11:00 Seasonal Baking Demonstration and Book Signing
  Michael Kalanty, author of How to Bake Bread (Recipient of the "Best Bread Book in the World" award at the Paris Cookbook Fair). Nigel Walker of Eatwell Farm will also be in the kitchen to talk about his flour.
11:45 State of the Market talk
  CUESA's Director of Operations, Dexter Carmichael, will discuss the state of the market as spring arrives and share the highlights of his recent farm visits in southern California..

Thur Mar 18
Butchery Class Series Class 1
5:30-7:30 The first of three hands-on classes taught by Dave "the Butcher” Budworth, this evening's class will focus on knife skills and chicken. Learn more >

Sat March 20
Asparagus Festival asparagus
10:00 -1:00

The CUESA kitchen team will sell open-faced grilled asparagus sandwiches with fresh goat cheese on Acme bread for a $1 donation.  While you are in the kitchen visit the Asparagus Education Booth to learn all about how asparagus is grown and pick up CUESA’s favorite asparagus recipes from cooking demos past.

11:00 Seasonal Cooking Demonstration
  Peter Rudolph, Madera Restaurant at the Rosewood Sandhill
11:45 Seasonal Cooking Demonstration
 

David Bazirgan, Chez Papa Resto

Mon Mar 22
East Bay Bean Tour
9 - 2:45

blueTake a tour with CUESA to Blue Bottle Coffee Co. and Hodo Soy Beanery, two East Bay businesses that have mastered the art of bean alchemy. James Freeman, owner of Blue Bottle, will lead a tour of his state-of-the art coffee roasting facility, show us how they create some of the Bay Area’s most coveted caffeinated concoctions, and share a freshly prepared coffee cupping. We’ll also take a tour of Hodo Soy’s new facility, where soybeans are transformed into luscious soy milk, tasty tofu and silky yuba (the thin sheets that rise to the top of warmed soymilk, known as tofu’s “sexy and elegant cousin” and often enjoyed like fine sashimi). There will be special treats at each stop and opportunities to get your burning questions answered. Our final stop will be the up-and-coming Jack London Market, where we will eat lunch made with farmers' market ingredients by CUESA's market chef and get a tour of this exciting new addition to the East Bay foodscape.

The tour costs $25 and includes lunch. Participants can choose from two departure and return locations: the Ferry Building in San Francisco or the Lake Merritt BART station in Oakland. We will ride in a comfortable bus. Tickets are nonrefundable.

Learn more and buy tickets here >

Wed Mar 24
California Culinary Academy Farmer Series

careme

11:30 - 1

6 - 8

Thanks to a recent collaboration with CUESA, the California Culinary Academy (CCA) is hosting a series of farmer lunches and dinners in the student restaurant, Carême 350. The prix fixe meals mark the culmination of each class' culinary education and will feature produce grown by a local farmer. The next event includes lunch from 11:30 am -1:00 pm or dinner from 6-8 pm, will feature the latest bean variety from Rancho Gordo. Tickets available through Open Table >

Diners wil have the option to choose form the following:

Appetizer:
Vallarta white bean salad with braised squid
Brazilian style  Vaquero  (black bean)  soup
Red quinoa salad with avocado, potatoes and a stuffed squash blossom
Entrée:
Red wine short ribs with berlotti beans,  polenta and swiss chard
Chili relleno with Spanish rice and pinquito beans
Pan seared halibut with yellow Indian woman beans, spring vegetables and buttery nage
Dessert:
Amaranth  pudding with fresh strawberries
Mexican flourless chocolate cake
Halo halo with sangre de toro beans and a coconut cookie

(The ingredients in italics come from Rancho Gordo)

 

  Tantalizing Market Tapas classes

6 - 8

CUESA and Parties That Cook have teamed up again to present a series of hands-on cooking classes in our teaching kitchen. The two-hour classes will focus on tapas with a California and international flair and take place on 3 Wednesday nights this spring (March 24, April 7 & April 15), Classes are $75/person. Recipes include spring lamb skewers with mint-pistachio pesto (pictured); Meyer lemon bars with shortbread crust; and puree of fava, sweet pea and mascarpone with garlicky pita chips. Preview the menus for all 3 classes and register here > lamb

Thurs Mar 25
Butchery Class Series
5:30-7:30 The second of three hands-on classes taught by Dave "the Butcher” Budworth, this evening's class will focus on knife skills and lamb. Learn more >

Sat Mar 27
Market to Table
11:00 am Seasonal Cooking Demonstration and Book Signing
  Lorna Sass, author of Cooking Under Pressure
11:45 Seasonal Cooking Demonstration
  Dominique Crenn, Luce

April

Thur April 1
Butchery Class Series
5:30-7:30 The second of three hands-on classes taught by Dave "the Butcher” Budworth, this evening's class will focus on knife skills and goat. Learn more >

Sat April 3
Market to Table
11:00 Seasonal Cooking Demonstration
  Lauren Kiino, Il Cane Rosso

Sat April 10
Market to Table
11:00 Seasonal Cooking Demonstration and Book Signing
  Romney Steele, Author of My Nepenthe
11:45 Seasonal Cooking Demonstration
  Charles Vollmar, Epicurean Exchange
11:00 Diet for a Hot Planet: a book talk and reception with Anna Lappé

 

diet for hot planetClimate change is coming, and our food is implicated. Research estimates that our food system is responsible for as much as one-third of greenhouse gas emissions, yet one study showed that the nation's top newspapers mentioned food and agriculture in only 2.4 percent of climate change articles. Anna Lappé’s latest book has a simple message: if we are serious about addressing climate change, we have to talk about food. Diet for a Hot Planet: the Climate Crisis at the End of Your Fork and What You Can Do About It voices the dreams, tales, and warnings of the farmers and eaters at the front lines of the battle to keep the planet cool and explores the potential for sustainable agriculture to mitigate climate change.

Anna Lappé is a national bestselling author known for her work on sustainability and food systems. Named one of TIME’s “Eco-Who’s Who,” Anna co-wrote Hope’s Edge: The Next Diet for a Small Planet and Grub: Ideas for an Urban Organic Kitchen. With her mother Frances Moore Lappé, Anna leads the Cambridge-based Small Planet Institute, a collaborative network for research and popular education, and the Small Planet Fund, which has raised and given away nearly three-quarters of a million dollars to democratic social movements worldwide, two of which have won the Nobel Peace Prize since the Fund’s founding in 2002.

Sponsored by CUESA, Book Passage, Food First, Community Alliance with Family Farmers, Rainforest Action Network, Oakland Institute, and Center for Food Safety.

Location
: Port Commission Hearing Room, 2nd floor of the Ferry Building.

Tickets are $10; all proceeds will benefit the Small Planet Fund. Buy tickets.

Wed April 14
Hop Dog Happy Hour

6:30 - 8:30

tablehopperHot dogs and cocktails? That’s right! Join CUESA and Marcia “the tablehopper” Gagliardi in celebrating the release of her new book "The Tablehopper’s Guide to Dining and Drinking in San Francisco" at the Hop Dog Happy Hour. You’ll be able to taste four of Marcia's top dogs that are featured in her book and hop between cocktail stations for tastes of delicious drinks.

Participating chefs and bartenders include: Ryan Farr of 4505 Meats; Daniel Hyatt of Alembic; Jamie Lauren and Carlos Yturria of Absinthe; John Clark and Gayle Pirie of Showdogs; Scott Baird of 15 Romolo; Yvonne Long and Natalie McMahon of Da Beef; and Brooke Arthur of Range.

You’ll also be able to pick up a copy of Marcia’s book and have it signed for $17.50 (no charge for a mustard or ketchup stain). All proceeds will be generously donated to CUESA

Tickets are $15 and can be purchased here.

 

Sat April 17
Goat Festival
10 - 11

super GoatThe Goat Girls (Jennifer Bice of Redwood Hill Farm and Creamery, Laura Howard of Laloo’s Goat’s Milk Ice Cream, and Mary Keehn of Cypress Grove Chevre), founders of Promote the Goat will give a talk about goat milk and all the different ways to use it.

After their talk, the Goat Girls will have an education table with info and samples of goat milk products. CUESA will also have a guide to goat cheeses found in the market with samples.

11:00 Seasonal Cooking Demonstration
  Mark Dommen, One Market
11:45 Seasonal Cooking Demonstration and Book Signing
  Maggie Foard author of Goat Cheese
12:30  Book talk, interview, and book signing
 

Gordon Edgar author of Cheesemonger: A Life on the Wedge

Tues April 20
Inside the Hen House

6:30 - 8:30

caroleDo you know where your chicken comes from? Carole Morison, the former chicken farmer featured in Food, Inc., will tell the story of her 23 years working within the industrial poultry system, in which growers must agree to practices that cause water and land pollution, mistreat animals and produce birds full of antibiotics. Currently an activist for the rights of family farmers, Morrison will share harrowing insights she gained and lessons she uses to help farmers improve local food systems.  She will be joined by farmers Norman and Aimee Gunsell of Mountain Ranch OrganicallyGrown, who raise 500-800 chickens at a time—organically and on pasture—and sell the birds at the Ferry Plaza Farmers Market. The Gunsells will speak about their commitment to sustainable poultry and what that means, and tell how chicken eaters can find better alternatives to factory-farmed meat.

Michael Pollan, author of Food Rules, In Defense of Food, and The Omnivore's Dilemma, will introduce the panelists and frame the debate. Our moderator will be Anya Fernald, who launched the Slow Food Nation event and now supports the development of values-driven food businesses through her company, Live Culture.

The panel will begin promptly at 6:30 and end at 8:00. A reception with farmers' market refreshments will follow.

Tickets are $5.00 and available through brown paper tickets. Some tickets may also be available at the door on a first come, first served basis.


Sat April 24
Market to Table
11:00 Seasonal Cooking Demonstration
  Leif Hedendal, Local Chef

 

May

Sat May 1
Market to Table
11:00 Seasonal Cooking Demonstration and Book Signing
  Ani Phyo, Author of Ani's Raw Food Essentials
11:45 Seasonal Cooking Demonstration
  Mike Yakura, Ozumo

Sat May 8
Market to Table
11:00 Seasonal Cooking Demonstration
  Mark Ayers, Highlands Inn
11:45 Seasonal Cooking Demonstration and Book Signing
  Mireille Guiliano, French Women Don't Get Fat: The Secret of Eating For Pleasure

Sat May 15
Eggstravaganza eggs
10:00 - 1:00

Egg-related festivities

11:00 Seasonal Cooking Demonstration
  Dmitry Elperin, Village Pub

Sat May 22
Market to Table
11:00 Seasonal Cooking Demonstration
  Sasha Weiss, The Plant Cafe

Sat May 29
Market to Table
11:00 Seasonal Cooking Demonstration
  Yigit Pura, Taste Catering

Sat May 29
Jams and Preserves with Frog Hollow Farm  
3:00 pm

Local cherries are at their peak in late May, but they won't be in season for long! Learn the basics of preserving this delectable fruit in a hands-on class so you can savor them into fall & winter. Al & Becky Courchesne of the Brentwood-based Frog Hollow Farm, operate a farm stand at the Ferry Plaza Farmers Market, run a Community Supported Agriculture program, and have a cafe in the Ferry Building. They will share the story of their farm, explain what varieties of their fruits are best suited for preserving, and demonstrate how to can whole cherries in a variety of styles, from a simple honey syrup to a wine sauce. This event is $15 and participants will take home their own jar of cherries. Space is limited. Buy tickets>

This event is produced in partnership with Macy's and takes place at Cellar at Macy's Union Square

frog hollow

 


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