Flour + Water Cooking Demo & Tasting | Ferry Plaza Farmers Market
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Ferry Building | The Embarcadero and Ferry Plaza, San Francisco, CA
Submitted by the Event Organizer
Saturday, March 5, 2016
Free Seasonal Cooking Demo & Tasting | Ferry Plaza Farmers Market
Evan Allumbaugh’s appreciation for Italian cuisine was a long time coming; he was making homemade pasta for his parents at age 11 at home in Orange County. This is also where he began his career working at a small trattoria for a Naples born-and-raised chef in high school. After finishing his studies at the San Diego Culinary Institute, Evan went to Italy to stage at the Two Michelin Starred Lake Como restaurant, Villa Crespia. He returned three months later and landed a job in Scottsdale, working the pasta station for a full year.
Evan earned the opportunity to work at Michael Mina’s restaurant in Orange County before moving up to San Francisco in 2012. He started at flour+water as a line cook shortly there after and has since moved his way up to Chef de Cuisine. His favorite part of being a Chef at flour+water is the freedom that he has to test and try out anything. He loves that the creative possibilities in cooking are endless.
Devil’s Gulch Ranch is a diversified family farm in Marin County. In 1971, Mark acquired a few acres of land in Nicasio that had previously been used for dairy cattle and started raising horses and pigs. Today, Mark and his wife, Myriam, who is also a veterinarian, raise pastured pork, grass-fed lamb, and rabbit, in addition to growing wine grapes and asparagus.
Categories: Eating & Drinking, Lectures & Workshops