Ferry Plaza Farmers Market Cooking Demo: A16 Rockridge’s Rocky Maselli | SF
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Ferry Building | The Embarcadero and Ferry Plaza, San Francisco, CA
Event Details
Submitted by the Event Organizer
Free Seasonal Cooking Demo & Tasting | Ferry Plaza Farmers Market
This waterfront market, run by the Center for Urban Education about Sustainable Agriculture (CUESA), has over 100 food, fruit, and vegetable vendors on Saturdays and the entire Bay as its beautiful backdrop.
The Ferry Plaza Farmers Market operates year-round from 8 am to 2 pm.
On most Saturdays, free cooking demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
– Updated 5/28/19 – Event info last checked via website
A lifelong love of Southern Italian cuisine and expertise formed over 20 years in the kitchen led Rocky Maselli to A16 Rockridge in Oakland, CA. Prior to opening the restaurant with award-winning San Francisco restaurateurs Shelley Lindgren and Victoria Libin in June 2013, Maselli embarked on a culinary field trip to Naples to earn his pizzaiolo certification from the Associazione Vera Pizza Napoletana and to garner inspiration for coastal dishes he could translate stateside.
The Bay Area native returns to the East Bay to the helm at A16 Rockridge kitchen after cooking for the past 15 years in restaurants throughout Oregon’s Willamette Valley. He was most recently chef/owner of Osteria Sfizo Italian Food and Drink in Eugene, OR, where he earned critical acclaim for his modern Italian cuisine. Prior, Maselli served as executive chef and managing partner of Marché, an urban American bistro in Eugene, as well as overseeing a seasonally changing menu for sister operations Marché Café and Marché Provisions. At each of his restaurants, Maselli is invigorated by the camaraderie of those with whom he works and the relationships he’s formed along the way.
Chef Maselli remains involved in the culinary industry outside of his work in the kitchen. A member of Slow Food and Chefs Collaborative, he has contributed dishes to events including the Oregon Truffle Festival, the International Pinot Noir Celebration, and a number of dinners for the James Beard Foundation.
Disclaimer: Please double check event information with the event organizer as events can be canceled, details can change after they are added to our calendar, and errors do occur.
Cost: FREE
Categories: Eating & Drinking, Lectures & Workshops
