Cooking Demo: Seasonal Foraged Food | Ferry Building

Submitted by the Event Organizer

CUESA is pleased to welcome back to the kitchen the authors of “The Wild Table: Seasonal Foraged Food and Recipes” (Studio, 2010), Constance Green and Sarah Scott.  Last time these two talented foragers and cooks were in the kitchen they made Chanterelle Mushroom Hash and Black-Walnut Bourbon Caramel Sundaes- we can’t wait to see what they come up with this time. Complimentary recipes and samples for attendees. Takes place in the CUESA kitchen under the North arcade of the Ferry Building.

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