CUESA’s Summer Celebration brought together the Bay Area’s best chefs, bartenders, wine makers, farmers and food lovers for an unforgettable evening last Sunday at San Francisco’s “Church of Food,” the majestic Ferry Building Marketplace.

The lavish walk-round feast showcased peak-season produce as its star. The abundance made for a full evening exploring the summer bounty of cucumbers and melons, berries, stone fruit, edible leaves and flowers, plus alliums; talking to the farmers, chefs and specialty food purveyor’s; and savoring their artfully crafted bites and cocktails. I left the event feeling nurtured and connected to this committed community of sustainable farmers, like-minded chefs and food lovers.  

But the best part was knowing that I was part of the solution by participating. CUESA’s mission is fueled by educating the public. This sixth annual summer fundraising event completed the circle and parallel’s Peak Plate’s ultimate goal by showing how each person can make a real difference to improve the quality of our food chain with informed decisions on where to eat great, sustainably produced food. All of the proceeds from the event went directly to CUESA’s educational initiatives, including Foodwise Kids and Schoolyard to Market.

Here’s to cultivating a healthy food system!

A glimpse of what the night provided…

Andie Ferman + Laren Asta of St. George Spirits created CUCURB-IT’S A CELEBRATION, with St. George Green Chile Vodka, Bruto Americano, Watermelon Juice, Simple Syrup, Lime Juice

Andie Ferman + Laren Asta of St. George Spirits created CUCURB-IT’S A CELEBRATION, with St. George Green Chile Vodka, Bruto Americano, Watermelon Juice, Simple Syrup, Lime Juice

Bi-Rite Market’s LIMELEAF & LEMONGRASS PANNA COTTA with Chrysanthemum, Cornflowers & Chive Blossoms and the Bi-Rite Family of Businesses-DIY Boutonniere

Bi-Rite Market’s LIMELEAF & LEMONGRASS PANNA COTTA with Chrysanthemum, Cornflowers & Chive Blossoms and the Bi-Rite Family of Businesses-DIY Boutonniere

Smart Batch Dandelion Chocolate created MADAGASCAR CHOCOLATE & RASPBERRY DELIGHT, CUCUMBER & CANTELOUPE CAKE created by Batter Bakery

Smart Batch Dandelion Chocolate created MADAGASCAR CHOCOLATE & RASPBERRY DELIGHT, CUCUMBER & CANTELOUPE CAKE created by Batter Bakery

Dominica Rice of Cosecha Café created CUCUMBER, JICAMA & WATERMELON SALAD with Pumpkin Seeds & Little Gems.

Dominica Rice of Cosecha Café created CUCUMBER, JICAMA & WATERMELON SALAD with Pumpkin Seeds & Little Gems.

Farmer Bear Boaen of Swanton Berry Farm served up ORGANIC STRAWBERRIES, ORGANIC OLALLIEBERRIES, ORGANIC BLACKBERRIES.  Certified by CCOF, United Farm Workers, Food Justice

Farmer Bear Boaen of Swanton Berry Farm served up ORGANIC STRAWBERRIES, ORGANIC OLALLIEBERRIES, ORGANIC BLACKBERRIES.  Certified by CCOF, United Farm Workers, Food Justice

Paula LeDuc Fine Catering created Blackberries dusted with Guajillo & Pasilla Chile garnish for Mora Picante cocktail with Square One Botanical Vodka and Lemon

Paula LeDuc Fine Catering created Blackberries dusted with Guajillo & Pasilla Chile garnish for Mora Picante cocktail with Square One Botanical Vodka and Lemon

Chef David Kurtz of Homage-SF creates 3-DAY FERMENTED BREAD with Brown Sugar Brined & Cherrywood-Smoked Mc Farland Spring Trout, Crème Fraiche, Chervil & Chives, Garnished with Confit of Lucero Farms Summer Squash

Chef David Kurtz of Homage-SF creates 3-DAY FERMENTED BREAD with Brown Sugar Brined & Cherrywood-Smoked Mc Farland Spring Trout, Crème Fraiche, Chervil & Chives, Garnished with Confit of Lucero Farms Summer Squash

Farmer Percilla Lucero of Lucero Organic Farms served up an assortment of cucurbits

Farmer Percilla Lucero of Lucero Organic Farms served up an assortment of cucurbits

Chef Tom Jackson of Lemonade in deep conversation created ZUCCHINI WITH VADOUVAN QUINOA with Feta, Burnt Lemon, Date, Walnut Crumble & Merguez Broth

Chef Tom Jackson of Lemonade in deep conversation created ZUCCHINI WITH VADOUVAN QUINOA with Feta, Burnt Lemon, Date, Walnut Crumble & Merguez Broth

John Griffiths' Bluestem Brasserie created CHICKEN LIVER TOAST with Blueberry Mostarda, Pickled Walla Walla Onions & grilled Rosemary.  Detoxed on Derek Castro and Luisa Alberto Sow Juice:  THE VALIANT: Tangelo, Raspberry, Rose Geranium, Meyer Lemon, Ginger

John Griffiths' Bluestem Brasserie created CHICKEN LIVER TOAST with Blueberry Mostarda, Pickled Walla Walla Onions & grilled Rosemary.  Detoxed on Derek Castro and Luisa Alberto Sow Juice:  THE VALIANT: Tangelo, Raspberry, Rose Geranium, Meyer Lemon, Ginger

Mani Hall of Sweet Bar Bakery and his beautiful posse created ROASTED BERRY CAKE with Mascarpone & Honey

Mani Hall of Sweet Bar Bakery and his beautiful posse created ROASTED BERRY CAKE with Mascarpone & Honey

Chef Mario Tolentino of The Market created HEIRLOOM TOMATO & WATERMELON SALAD with Pickled Cucumber, Thai Basil & Shishito Peppers

Chef Mario Tolentino of The Market created HEIRLOOM TOMATO & WATERMELON SALAD with Pickled Cucumber, Thai Basil & Shishito Peppers

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