Cooking Demos: Chef of Absinthe & Author of Good Fish | Ferry Building

Submitted by the Event Organizer

At 11 am, CUESA will host Absinthe Brasserie and Bar’s executive chef Adam Keough in the teaching kitchen. Chef Keough will show attendees his modern approach to traditional brasserie-style cooking using fresh produce from the Ferry Plaza Farmers Market.

At 11:45 am, CUESA welcomes Becky Selengut, Author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011). Selengut’s book highlights the best ways to feel good about cooking with fish from seasonality, finding out how fish are caught and questions to ask your fishmonger to how to properly cook seafood and what wines to pair with your creations.

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.