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Free Seasonal Cooking Demo & Tasting | Ferry Plaza Farmers Market

Every Saturday
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Saturday, June 18, 2016 - 12:00 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

Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails fromPerugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. Having found a new passion in sharing through teaching and writing, today Viola collaborates with various cooking school in the Bay Area, including Cavallo Point, SF Cooking School, Ramekins and 18 Reasons, is a contributing country editor for the newly launched Allrecipes.it, and holds yearly seminars within the Winter Fancy Food Show for the Legends from Europe.

Both Renato Sardo and Dario Barbone hail from the northern Italian region of Piemonte, where eating quality, seasonal food is a way of life. In a combined retail and production space in Oakland, they make around 300 pounds of pasta per day at Baia Pasta, using traditional Italian techniques to transform high-quality American grains, such as durum wheat and spelt, into a variety of short cuts of pasta.

Dario and Renato are intimately involved in every step of the pasta-making process, from the creation of each batch of dough to the maintenance of the Italian machine that extrudes each pasta shape. The dough is kept cool when mixed then passed through brass dies, which help create a rough surface that is perfect for holding sauce, and it is dried slowly at low temperatures to preserve protein and gluten content and flavor.

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