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Market Watch

Market Watch: Inspiring the Farm-to-Table Barbecue Menu at Wexler's

Charlie Kleinman was a man on a mission. When I caught up with him, this chef from Wexler’s was on the hunt for vegetables to inspire his spring menu which he calls a farm-to-table approach to traditional barbeque.

Market Watch: Chef David Bazirgan's Ferry Plaza Picks for Fifth Floor

In January David Bazirgan took on the role of Executive Chef at Fifth Floor Restaurant. Almost instantly he earned rave reviews for his reinterpretation of the menu at this iconic restaurant. David was recently voted one of the hunkiest chefs in San Francisco, but it’s his talent and dedication to his craft  that make him truly one to watch.

Market Watch: Fresh Eggs, Cherries and Blueberries Come to the Ferry Plaza Farmers Market

May is just around the corner and we’re already excited about what’s in store here at the Ferry Plaza Farmers Market. While we have been knee deep in spring tonic greens, asparagus and strawberries for the past month the first signs of late spring and early summer are already staring to appear.

Market Watch: What's On the Spring Menu at Outerlands?

Chef Brett Cooper has spent the last several years working his way through some of the best restaurant kitchens in San Francisco. With stints at Rubicon, Coi, and Saison under his belt, Cooper has taken on the task of gently refining the menu at Outerlands, in the Sunset District. “It’s a really big transition, from fine dining,” he says, “but it gives me a chance to be in a really positive environment with great people and an ability to experiment with healthier menu items. We’re sticking with the same style of service and cooking that Outerlands is known for and just elevating that a little,” he told me last Saturday.

Market Watch: Baby Goats at the Ferry Plaza's Goat Festival This Weekend!

Aziza’s Mourad Lahlou always has something up his sleeve. (You might remember his creative use of green strawberries from an earlier Market Watch post). On Saturday, as I was thinking about next week’s goat festival, I asked several chefs at the market about their favorite ways to cook with goat and goat milk products. As always, Mourad’s answer sounded both surprising and delicious.

Market Watch: Getting Excited For Asparagus Season

There’s probably nothing I love more than asparagus season. And from the look of the carts I’ve seen chefs pushing around the Ferry Plaza Farmers Market this week, I’m not alone. One chef in particular, Mark Dommen of One Market Restaurant, stopped by the market on Tuesday to pick up asparagus for his kitchen and tell me about some of his favorite preparation techniques.

Market Watch: Artichokes Are Here For Spring

On any given day, the Ferry Plaza Farmers Market is filled with many fabulous and talented chefs from around the Bay Area. But none know the market quite as well as our very own market chef, Sarah Henkin. She scours the market each week to find inspiration for the chefs who participate in our Saturday cooking demos and she also shops for her own weekly Food Wise Booth at the Tuesday market. At the booth, Chef Sarah can be found handing out samples of a seasonal recipe prepared that morning, and answering questions about selecting and preparing seasonal ingredients in general.

Market Watch: Honey Time At The Ferry Plaza Farmers Market

The market will be all abuzz this Saturday as we celebrate the hard work of the bees at the Honey Festival. From 10 am until 1 pm Marshall’s Farm Natural Honey’s Helene Marshall will be manning our Ask the Beekeeper Booth to answer questions about honey production, hives and beekeeping. She’ll also have samples of some of her favorite varieties of honey available from Marshall’s Farm and culinary tips for using honey.

Market Watch: How To Use Green Garlic

Since taking the position of Executive Chef for Prather Ranch Meat Company, Erica Holland Toll has been busy.

Erica is working on revamping and creating some new sausage recipes for the company to sell at Prather’s shop inside the Ferry Building. She’s also developing a menu for the new restaurant and retail space they will be launching sometime later this year

Market Watch: Gitane Chef Bridget Batson's Love Affair with Spring Onions

A recent sunny, brisk day at the market found Gitane’s Executive Chef, Bridget Batson, shopping and tasting her way through the crowd. What caught her eye first was the beautiful bunches of spring onions nestled among the carrots and beets at Star Route Farms. One of her favorite spring vegetables, these young tender onions are sweeter and milder than their late season relatives.

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