The Center for Urban Education about Sustainable Agriculture (CUESA) held its Summer Celebration at San Francisco’s historic Ferry Building. For the third consecutive year, the Ferry building was packed with foodies and culinary enthusiasts galore ready to partake in the epicurean festivities.
The popular benefit event brought fifty of the city’s food and beverage vendors, serving delectable bites and sips to the enthusiastic crowd while local bands provided live music that echoed throughout the landmark building.
Many of the city’s hottest restaurants took over the Ferry Building and set up shop to sample the unique creations that their chefs had to offer. The event was divided into six categories ranging from, berries, alliums, stone fruit, to leaves & flowers, nightshades, grains & legumes.
A few savory highlights from the evening included meat and veggie options from; Juniper-Braised Lamb Shoulder – Francis Hogan, Bluestem Brasserie; Summer Nightshade Crostini, Lemon Thyme & Basil – Larry Finn, Scala’s Bistro; Heirloom Tomato & Grilled Peach Salad with Fried Capers, Feta Cheese & Eggplant Crisp, Lauren Kiino, Jasper’s Corner Tap & Kitchen; Stuffed Peppers by Charles Phan, Slanted Door Group (a resident restaurant at the Ferry Building); Romano Beans Braised with ‘Nduja with Tomato & Marinated Burrata – Nicky Kelly, Barbacco Eno Trattoria, and Smoked Duck Prosciutto with Stone Fruit & Umeshu Gastrique, Black Tea Salt, Puffed Rice & Micro Celery – Alexander Ong & Mario Tolention of Betelnut Restaurant.
The sweet side of things was well represented with; Strawberry Macaroons, by Meg Ray of Miette; Sweet Onion Ice Cream, Bacon, & Saba from Adam Timney of Starbelly; and a variety of cookie and ice cream creations from Jen Musty at Batter Bakery from Buckwheat Cardamom Cookie with Raspberry Ice Cream, Poppyseed Graham with Blackberry Sour Cream Ice Cream, and Oatmeal Balsamic Cookie with Strawberry Ice Cream.
To refresh the palate there was ample freshly picked fruit from various local farms such as K&J Orchards, Swanton Berry Farm, and Yerena Farms.
A few of the featured sips offered were fine wines from St. Supéry Estate Vineyards & Winery, Odisea/Cochon Winery, as well as infused cocktails by St. George Spirits and beverages from Magnolia Brewery and Almanac Beer Co.
Another Ferry Building resident on hand was the delightful Blue Bottle Coffee – with numerous locations sprinkled through out the city, this establishment has quickly become a local favorite and an ever-budding success!
CUESA has been managing the Ferry Plaza Farmers Market since 1999, which educates San Francisco residents and visitors about supportable agriculture, thus creating an significant bridge between urban dwellers and local farmers. This impressive non-profit organization has been a huge part in the rejuvenation of the Ferry Plaza making the Embarcadero more enjoyable for all.