Pastry chef William Werner has spent the last several months preparing for the opening of Tell Tale Preserve Company, a French inspired modern pâtisserie and delicatessen located on Maiden Lane. Though William had hoped to open Tell Tale’s doors by mid-September, as these things often go, the start date has been pushed back until early December.
Market Watch: Shopping the Ferry Plaza Farmers Market with Richie Nakano and Kitty Gallisa of Hapa Ramen
Earlier this year when Richie Nakano, Nopa’s then sous-chef, approached me about an idea for a ramen stand at the Thursday market, I was intrigued. Once I saw the menu –hand pulled noodles, house made broth, organic, seasonal produce-- I was hooked. Richie explained that he and his business partner Kitty Gallisa, both self-proclaimed ramen lovers, had been hatching a plan to create a business of their own focused on this traditional Japanese noodle soup. They planned to call it Hapa Ramen.
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.
Every week, Lulu Meyer gives us the scoop on the Ferry Plaza Farmers Market.
Shopping with chef Chris Cosentino of Incanto restaurant can be an adventure. His Food Network series Chef vs. City and his many appearances on shows like Iron Chef America and Best Thing I Ever Ate have made him something of a local celebrity. As we walked through the market on a recent Saturday heads were definitely turning and I even caught a few folks whipping out their camera phones to get a candid photo of the chef in action. Chris’s gregarious personality lends itself well to television, but he’s deeply dedicated to the Bay Area and has a tremendous amount of respect for the farmers who grow the food he cooks.
May is one of the most exciting times of year at the market.
Every week it seems there’s a new addition: cherries, apricots, blueberries, raspberries -- it’s hard to keep up with all the bounty. It’s no coincidence, then that it’s also the time of year when we invite the community to join us for a special breakfast to help offset the cost of some of our educational programs. Guests can dig in knowing they’re helping us fund our weekly chef demonstrations, panel discussions and farm tours, as well as visits from guests such as Michael Pollan and Anna Lappe.