Every year around this time the CUESA office is buzzing with excitement as we approach our biggest fundraising event -- the Sunday Supper. This Sunday, October 3rd, marks the eighth time we have asked over 60 of our favorite chefs to create menus using ingredients straight from the markets for a group of dedicated supporters.

The evening kicks off with a cocktail reception featuring five signature and market centric cocktails from the talented folks at Cantina, Rye, 15 Romolo, Elixir and Bourbon and Branch. Guests will also enjoy over 30 different hors d’oeuvres, such as pickled beef tongue on rye crostini from Douglas Borkowski of Il Cane Rosso, an oyster bar from Hog Island Oyster Co. and pork sugo sliders from Sharon Ardiana of Regazza and Gialina.

Following the reception is a four course dinner upstairs in the Grand Hall of the Ferry Building. Chefs including, Lauren Kiino of Plum, David Bazirgan of Chez Papa Resto, Mourad Lahlou of Aziza, Craig Stoll of Delfina and Ryan Farr of 4505 Meats will be collaborating to create six distinctly different menus. In addition to the wine pairings for each menu, the second course will also be accompanied by a beer pairing featuring local brews selected by our friend Dave McLean of Magnolia Brewery. The theme of this year’s dinner is an elegant whole beast feast and each entrée chef will carve and serve a different type of local, pastured meat tableside.

Ryan Farr will be grilling an ancho-rubbed Flintstone rack of beef over almond wood. Braised beef crepinettes will be served for his guests to enjoy while he carves the side of beef which he will serve with an assortment of roasted leeks, peppers and tomatoes from Dirty Girl Produce and Tierra Vegetables. Laurence Jossel of Nopa is making a beer-cured smoked trout, Peter McNee of Poggio will prepare a Bollito Misto and a porchetta is in the works from Staffan Terje of Perbacco.

This is Ryan Farr’s fourth Sunday Supper. The thing he tells me he enjoys the most about the Sunday Supper is getting a chance to work alongside his peers and friends as the chefs all help each other finish and plate their dishes. Having worked the event myself for the past six years I can honestly say that there is really something special about seeing all these talented folks in one room together. Ryan and all the chefs that will be there on Sunday are dedicated to supporting CUESA; they value the farmers markets and the education we do (from farm tours, to classes to our weekly cooking programs). Want to join them in supporting CUESA and have a memorable dining experience? Join us for supper.