The summer may be winding down, but there is still time to celebrate the fruits of the season at Yacht Rock: Summer Cocktails of the Farmers Market on
Wednesday night. Thirteen members of the local chapter of the United States
Bartenders Guild will whip up seasonally inspired sips with a nautical flair,
taking cues from the America’s Cup World Series races. The evening’s full-sized signature cocktails, created by Christina Cabrera of Bourbon Steak and Keli Rivers of Hotsy Totsy Club, will feature pirate-worthy rum from Mount Gay and Sailor Jerry.
We’re at the height of the summer season at the Ferry Plaza Farmers Market, and each week brings new warm-weather fruits, veggies and legumes to savor and experiment with in the kitchen. This week, as I picked up three of my favorite summer market finds—French prunes, Costata Romanesca squash and Tongue of Fire shelling beans—I checked in with the farmers who grow them about their favorite ways to enjoy them.
August 5-11 has been declared National Farmers Market Week by United States Secretary of Agriculture Tom Vilsack, and there are more than a few good reasons for you to celebrate the season and your favorite farmers markets this week. Summer produce is abundant at the Ferry Plaza Farmers Market, and the chefs who shop here are stocking up on everything from sweet bicolor corn to summer squash to field-grown tomatoes.
On Sunday, more than 40 of the Bay Area’s top chefs will be showcasing summer’s bounty at CUESA’s Summer Celebration. Shopping at the Ferry Plaza Farmers Market this week with 25 Lusk’s Executive Chef, Matthew Dolan, who will be a participant this year, it was hard not to get excited about the summer’s bounty. His restaurant’s menu is a reflection of his energy and enthusiasm for seasonality. Much of the menu changes weekly, and sometimes daily, to reflect what his favorite small farms are harvesting.
Last week marked the official start of summer, one of our favorite times of years at the Ferry Plaza Farmers Market. Sweet Brentwood corn from G & S Farms, organic blueberries from Sierra Cascade Blueberry Farm, white apricots from Candy Cot Fruit Company and the first field-grown cherry tomatoes from Eatwell Farm were all auspicious indicators that the season is starting off on the right foot. CUESA will be showcasing the bounty of the season at our second annual Summer Celebration on Sunday, July 15th.
7x7 is proud to sponsor SF Chefs, the annual, hotly-anticipated food/wine/spirits bonanza that is the quintessential San Francisco culinary experience. The event occurs July 30th through August 5th, and offers guests exclusive access to the city's most innovative and lauded industry professionals and personalities.
Cherry season is in full swing at the Ferry Plaza Farmers Market and, with new varieties popping up each week but only a handful of weeks left in their short season, now is the time to get your fill. There are over 15 varieties of cherries to try and buy from a dozen different farms. Many of these varieties, like Brooks, Lapin and Rainier, are already available at Paoletti Farm, K & J Orchards and Frog Hollow Farm.
The best chefs in San Francisco are getting together for dinner, and you’re invited. SF Chefs, in partnership with 7x7, Campari, and KCBS, has created The Dinner Party Project — a dinner series showcasing the longtime friendships between some the city’s best chefs. Chef friends will collaborate to create once-in-a-lifetime meals, sharing with diners a unique glimpse into their friendships, cooking styles and culinary visions. Each dinner will begin with a handcrafted Campari aperitif. The series will benefit the Center for Urban Education about Sustainable Agriculture.