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Lulu Meyer

Market Watch: SF's Best Chefs Celebrate Summer at the Ferry Plaza Farmers Market

This month, the CUESA staff is gearing up to kick off our new fundraising event, The Summer Celebration, on Sunday July 10th. The event will be a labor of love for many of the chefs who will participate and Staffan Terje of Perbacco and Barbacco eno Trattoria is no exception. Staffan is one of five chefs who have generously agreed to sit on the planning committee for the event.

Market Watch: Outerlands & Flour + Water Chefs' Summer Favorites

Summer is officially here. For the first time in a long while the temperatures in the city seem to match the season. The weather is also heating up in the Central Valley and other California farming regions, meaning the fruit is ripening and the Ferry Plaza is filling up with all the foods that make summer so satisfying. The chefs were out in abundance this week snapping up their favorite summer veggies and looking ahead to what’s to come.

Market Watch: What the Chefs from Range Are Picking at the Ferry Plaza Farmers Market

Phil West, executive chef and owner of Range shopped the market this week with his pastry chef, Michelle Polzine, in tow. When I caught up with the duo they were gathering up the last remnants of spring, thinking ahead towards incorporating a little early summer on their respective menus and sampling cherries at Frog Hollow Farms.

Market Watch: Berry Tastings, DIY Berry Cocktails & More

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.

Market Watch: Thursday's Lunch Vendors Are Bringing It This June

Forecast: June at the Ferry Plaza Farmers Market is predicted to be delicious. Blueberries, my favorite seasonal treat, have made their return. Pastured eggs, bright bunches of dahlias, sweet snap peas and ripe strawberries are already in abundance. On Thursdays, the first summer squash, peppers and early field grown tomatoes will be joining us before the month’s end from the folks at Lucero Organics, Everything Under the Sun and Catalan Farms. Stone fruit, delayed by erratic spring weather, should return by mid month from Tory Farms.

Market Watch: Chef Chanan Kamen of Osteria Coppa's Favorite Ways to Use Fava Beans

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.

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.

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