Cooking Demos: Absinthe & Hog Island Oyster Co. | Ferry Building

Submitted by the Event Organizer

At 11 am, Absinthe Brasserie and Bar’s Executive Pastry Chef, Bill Corbett comes to the teaching kitchen.  Chef Corbett worked in some of the most highly regarded kitchens in the country before landing at Absinthe.  Join Chef Corbett for what is sure to be a delicious day in the CUESA kitchen as he shows us how to use Ferry Plaza Farmers Market produce to create beautiful desserts.

At 11:45 am, Chef Barton Seaver, a National Geographic Fellow and Washington, D.C. chef and author of his first book, For Cod and Country (May 2011, SterlingEpicure), focuses on cooking with seafood that hasn’t been overfished or harvested using destructive methods.  Chef Seaver will use shellfish from Ferry Plaza Farmers Market vendor Hog Island Oyster Co. and Hog Island’s John Finger will be on hand to talk about his local operation and answer questions.  

Complimentary recipes and samples for attendees. Takes place in the CUESA kitchen under the North arcade of the Ferry Building.

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: *Top Pick*, Free Food, Lectures & Workshops, San Francisco