Save the date on Sunday July 10th for CUESA’s first SUMMER CELEBRATION. If you’ve enjoyed their Sunday Suppers or Spring Breakfasts, or just wished you were able to nab tix to either of those popular annual events, then the Summer Celebration is gonna be right up your alley. This walk-around tasting event in the Ferry Building will highlight all the best summer produce from the farmers of the Ferry Plaza Farmers Market through the creative cuisine of Bay Area chefs, bartenders, and more.
Starting at 6pm, local chefs will serve summer-inspired hors d’oeuvres prepared with ingredients from sustainable California farms. Here’s a sample of the 35 different bites you can expect: tomato gelée, burrata, Pantelleria capers (Tim Caspare, Cotogna); “Papa al Pomodoro” soup of tomato, bread, olive oil, basil (Ruggero Gadaldi, Beretta and Delarosa); Llano Seco pork sandwich, albacore tonnato sauce, Acme herb slab (Bruce Hill and Eric Lowe, Bix); smoked hummus, marinated local squid, pickled melon, blistered Padrón pepper (Sean Thomas, Blue Plate); heirloom bean salad, corn, heirloom tomatoes, adobo-marinated skirt steak (Telmo Faria, Tacolicious); char siu, grilled lamb belly, wasabi tobiko, pickled green shallots, rice crêpe (Nate Keller, Gastronaut); strawberry sliders, honeyed mascarpone, caramelized blackberries (Patti Dellamonica, One Market); and blueberries, white chocolate, hazelnut sablé (William Werner, Tell Tale Preserve Co.). Did your stomach just grumble reading that lineup?
Additional participants include Barbacco, Bon Appétit Management Co., California Culinary Academy, Comstock Saloon, Cowgirl Creamery, El Porteño, Fatted Calf, Flour + Water, Gitane, Greens, ICHI Sushi, Il Cane Rosso, La Victoria Bakery and Les Elements, MarketBar, Millennium, Monk’s Kettle, Namu, Nopalito, Origen, Ozumo, Paula LeDuc Fine Catering, Prather Ranch Meat Co., Scala’s Bistro, Serpentine/Slow Club, and The Village Pub.
You certainly won’t leave hungry, or thirsty either, with drinks prepared by bartenders from Americano, Bourbon & Branch, Cantina, Churchill, Range, and Rye. They’ll be mixing and muddling seasonal produce with small-scale, artisanal spirits from Art in the Age (ROOT and SNAP organic liqueur), Campo de Encanto Pisco, Charbay Winery and Distillery, Distillery No. 209, FAIR.Quinoa Fair Trade Vodka, Square One Organic Spirits, and St. George Spirits. Taste craft beers from Magnolia Brewery, and wines too from Don and Sons, Ferry Plaza Wine Merchant, Hess Collection and Hess Family Estates, J. Lohr Winery, Kenwood Winery, and Mark West Wines. Designated drivers can check out non-alcoholic options from Purity Organic and SodaCraft, or caffeinated ones from Blue Bottle and Peet’s.
Expand your epicurean education at the whole beast carving station presented by Ryan Farr of 4505 Meats et al. (he’ll also have hand-carved, pasture-raised lamb and pork grilled on-site); entertain your friends at a whimsical photo booth by Magbooth; enjoy live jazz and blues bands; and listen for winning raffle numbers throughout the evening—it might be you!
Tickets are $95, but tablehopper readers get to take $5 off using code TABLEHOPPER so you can eat and drink your fill of summer, all while supporting CUESA’s education programs and food sustainability goals.
Event Info
Sunday Jul 10, 2011 6pm–9pm $95; use code TABLEHOPPER for $5 discount Tickets Ferry Building
