Ferry Plaza Farmer's Market
Berries are back in a big way. To celebrate these tart/sweet seasonal favorites CUESA has a whole month of berry-related events planned. We’ll kick off the series with our annual Berry Festival on Saturday, June 18, featuring a tasting booth for tayberries, strawberries, raspberries and blueberries. We’ll also have information about growing your own berry crop and berry-centric chef demos from Trace Leighton and Daniel Clayton of the soon-to-open Origen: A Farm to Fork Restaurant.
As it turns out, berries aren’t bad for cocktail making either. After the Berry Festival wraps up on the June 18th, the CUESA kitchen will be transformed into a cocktail lab for our next D.I.Y. Cocktail Class.
Chanan Kamen, executive chef at Osteria Coppa in San Mateo takes a drive into the city each Saturday to pick up ingredients from some of his favorite farmers at the Ferry Plaza Farmers Market. His regular stops include Knoll Farms, Star Route Farm and County Line Harvest. When he leaves the market his car is usually packed to the brim and this week was no exception.
After eight years at Boulevard Restaurant working with Nancy Oakes and Pam Mazzola, chef Ravi Kapur opened Prospect last summer to almost instant fanfare. In the seven months since Prospect opened its doors the restaurant has seen its share of seasonal menu changes. It has effortlessly transitioned from summer to fall and now is in the midst of highlighting the best of winter produce.
Leave it to Namu chef Dennis Lee to take the SF ramen craze one step further. One step towards fried that is. His ramyun—a Korean version of ramen made with fried noodles (instead of ramen's fresh), plus pork belly, egg, and kimchi—is the new must-eat at the Saturday Ferry Plaza Farmer’s Market. (Fifty bowls are made every week and they sell out fast, so get there early.) We spoke to Dennis about his new soup on a recent Saturday morning as he stirred stock and assembled bowls.
Every week, Lulu Meyer brings us the best of the Ferry Plaza Farmers Market and the chefs that shop there.
John De Wolf, sous-chef at Saison, is something of a farmers market junkie. He can be seen weekly at each of all the three Ferry Plaza Farmers Markets. He’s often alongside Saison’s executive chef Josh Skenes, pushing around a chef cart, selecting items for the menu, and chatting with the farmers.