One of the fall season's best foodie functions is coming Sunday, October 14th, prepared by a dizzying array of the Bay Area's very best culinary talent, including Ryan Farr (4505 Meats), David Bazirgan (Fifth Floor), Kory Stewart (Americano), Brandon Jew (Bar Agricole), Brett Emerson (Contigo), William Werner (Craftsman & Wolves), Craig Stoll (Delfina), Melissa Perello (Frances) Scott Youkilis (Hog & Rocks) and many, many more.
Bay Area food luminaries will convene under the massive roof of the Ferry Building this October 2nd for CUESA's Ninth Annual Sunday Supper–an entire evening spent worshipping at the altars of farmers markets, local produce, wine and chefs.
It all starts with a reception featuring Cowgirl Creamery cheese (founders Peggy Smith and Sue Conley will be there!), Boccalone charcuterie, wine and cocktails by Alameda-based St. George Spirits. Did we mention Michael Pollan will be there?
CUESA's Sunday Supper (which I blogged about yesterday) will feature the talents of scores of local chefs. For the main event—a sit-down, family-style dinner, six chef teams will be cooking a whole beast, which will then be served tableside. Two of the major talents cooking that night are Ryan Farr, owner of 4505 Meats (and creator of the justly famous 'zilla dog) and Taylor Boetticher, owner of the Fatted Calf.
Six chefs. Six whole beasts. One Sunday Supper.
CUESA is hosting their eighth annual fundraising dinner, a pull-out-all-the-stops cocktail reception and family-style meal on October 3 that features an impressive roster of SF chef talent. Though the meal is always outstanding (and worthy, as proceeds support CUESA's educational planning), this year it promises to be better than ever.
Last night at the CUESA Sunday Supper I learned the following: that Gialina owner Sharon Ardiana is opening a new restaurant (though she doesn't have a space yet), that Mark Dommen's next whole beast meal will be devoted to suckling pig, that Bar Tartine will serve housemade English muffins when they open for breakfast in three weeks (and that chef Chris Kronner isn't sleeping much).