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Saturday, September 06, 2008

SF Ferry Building Annual Gourmet Dinner in the Great Hall - October 5, 2008



The Center for Urban Education about Sustainable Agriculture (CUESA) is dedicated to promoting a sustainable food system through the operation of the Ferry Plaza Farmers Market (at San Francisco's historic Ferry Building at the foot of Market Street) and its educational programs.

CUESA's annual supper is only a month away - October 5, 2008! 

Guests will be surprised by one of the following first courses when they sit down for dinner in the Ferry Building's Grand Hall. Seats are selling fast, so don't hesitate to make your reservation now > 

Erica Holland-Toll, The Lark Creek Inn 
Roasted heirloom peppers, butter beans, grilled escarole 
and onion ring escabeche with garlic aioli 

Scott Youkilis, Maverick
Marinated fresh sheep cheese with arugula, roasted sweet and spicy peppers, smoked cherry tomatoes and olive oil fried bread 

Laurence Jossel, NOPA
Olive oil poached sea bass with purslane, haricots verts, 
potatoes and capers 

Mourad Lahlou, Aziza
Squid salad with preserved lemons and marash pepper 

Ryan Farr and Elizabeth Falkner, Orson 
Charcuterie plate featuring pork and potatoes with homemade mustard, pickled grapes and chicharrones 

Robbie Lewis, Bacar 
Carpaccio of market mushrooms, harvest grapes, 
aged goat cheese, walnuts and lemon verbena 

Jamie Lauren, Absinthe
Heirloom tomatoes with charred onion vinaigrette, smoked burrata, 
roasted gypsy peppers and wild arugula 

Colin Dewey, Bix
Heirloom tomatoes, fresh pulled mozzarella, basil, and olive oil 

Jonnatan Leiva, Jack Falstaff
Local albacore tuna, foie gras, and smoked bacon, 
with chervil and sherry vinaigrette

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on Saturday, September 06, 2008

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