Ferry Plaza Farmers Market: Free Seasonal Cooking Demos | SF

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

Saturday, November 1, 2014
Free Seasonal Cooking Demo & Tasting | Ferry Plaza Farmers Market

November 1, 2014 Schedule

• 11 – 11:45 am: Eric Ehler & Nick Rappoport, Luke’s Local
• 12 – 12:45 pm: Sascha Weiss, The Plant Cafe Organic

Chef Bios:

Eric Ehler started his cooking career at the ripe age of 17 in Cedar Rapids, Iowa. After a brief internship in Italy learning about the slow food movement, he decided that the Bay Area was the perfect place for him to cook and jumped at an opportunity to work at Serpentine restaurant in the Dogpatch. After returning from a short cooking trip in Korea, he knew that cooking the food of his heritage was his destiny. Eric went from being the Sous Chef at Serpentine to starting his own pop-up, the Seoul Patch. Eric started working with Luke’s Local in 2012 as a guest chef. After working at Luke’s on and off for two years, he has now settled in as the Culinary Director. He is excited to bring Luke’s to a higher level and to keep spreading the good word of the Fox Den. He also has plans to do many Seoul Patch pop-ups in the future.

Nick Rappoport, a Sonoma County native, started his cooking career young, apprenticing under Chef Manuel Azevedo of La Salette Restaurant. His fresh, local and seasonal cooking is influenced by working at restaurants such as The French Laundry, Serpentine, and Outerlands. His travels throughout Spain, Italy, and France have taught him that food could give one a sense of place in addition to being simple and delicious, and he tries to bring out that feeling in all of his dishes.

Sascha Weiss has been with The Plant, formerly known as lettus, since it was just an idea. He shares the vision of making pure organic ingredients easily available to one and all.

Sascha’s background in natural foods is a perfect complement to The Plant’s mission. He attended the Natural Gourmet Cookery School in New York City and later worked as the Executive Pastry Chef at Millennium in San Francisco, a vegan fine dining restaurant (contributing to their first cookbook). In addition, he has been the Pastry Chef at Roxanne’s, a raw food restaurant, Sous Chef at the Ravens in Mendocino, Private Chef to George Lucas, and owned and operated Urban Kitchen, a natural foods catering company in Berkeley, CA. Sascha is an ongoing culinary instructor in the Holistic Nutrition and Culinary Arts program at Bauman College in the Bay Area. His recipes have been featured in numerous publications.

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.