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…
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