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Chef Demo Day: flour + water & The Whole Beast | SF

Every Saturday
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Saturday, November 8, 2014 - 11:00 am to 12:45 pm | Cost: FREE
Ferry Building | The Embarcadero and Ferry Plaza, San Francisco, CA

Event Details

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

November 8, 2014 Chef Demo Schedule

  • 11- 11:45 am: John Fink, The Whole Beast
  • 12-12:45 pm: Thomas McNaughton, flour + water

Chef John Fink is a San Francisco-based chef with over 20 years of experience cooking for the west’s most discerning palates – from Aqua, Postrio, Ondine and Silks Restaurant at the Mandarin Oriental in San Francisco to the L’Orangerie at the Arizona Biltmore and Kuleto Estate Winery in Napa. John aims to create transformational dining experiences and is the founder and chef of The Whole Beast.

From a young child picking and cooking vegetables from his grandparents garden to his fishing career being a farmer at sea and delivering fresh fish to the dinner table, John has always been exposed to farm to table eating. John’s desire to know how things work led him to pursue an engineering degree at Embry Riddle. He worked his way through school by fishing commercially for scallops, tuna and swordfish in the North Atlantic, and then furthered his commercial fishing career in Alaska, obtaining his Able Bodied Seaman license while fishing Alaskan king, tanner and opilio crab, which in turn led him to his culinary training at The Cordon Bleu in Ottawa Canada.

Thomas McNaughton has had a long career in the culinary industry; he graduated from the Culinary Institute of America in Hyde Park and gained valuable experience working for premier bay area restaurants La Folie, Gary Danko and Quince in addition to stints at Michelin-rated restaurants in France, Germany and Italy. The deepest connection for Thomas comes from the hands of farmers, artisanal producers and small productions within the neighborhood.

Just prior to beginning work on the opening of flour + water, Tom spent a good deal of time in a Bologna pasta factory honing his skills with all the hand rolled varieties under the watchful eyes of “committed artisans.”

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
Address: The Embarcadero and Ferry Plaza, San Francisco, CA