Free Seasonal Cooking Demo & Tasting | Jack London Square

Submitted by the Event Organizer

Delicious Market Recipes & Free Seasonal Tasting | Jack London Square

With more than 40 vendors, the Jack London Square Farmers Market offers local produce, food craft products, and breakfast and lunch options.

The Jack London Square Farmers Market is operated by CUESA at Oakland’s Jack London Square on Sundays from 10 am to 3 pm, year round, rain or shine. Founded in 1989, the Jack London Square Farmers Market has deep roots in Oakland, providing a vibrant waterfront marketplace of local farms, food crafters, and restaurants for Bay Area families.

Each week, visit the CUESA Food Shed for a free seasonal tasting, and to pick up easy and delicious market recipes to take home. Bring your kids by the CUESA Kids’ Corner for crafts and other fun activities for the whole family.

Customers using CalFresh (EBT) at the farmers markets can double their dollars (up to $10 per market day) through the Market Match program, which offers free market coins redeemable only for fruits and vegetables. Visit the CUESA Info Booth to learn more.

Updated 1/28/2020 – Event info last checked via website

Sunday, May 13, 2018
Delicious Market Recipes & Free Seasonal Tasting | Jack London Square

Evan Allumbaugh was cooking for his parents in Orange County by the time he was 12. At 16, his career got a kick-start when he took a pasta class in Tuscany with his mother. Upon returning, Allumbaugh worked for a Naples born-and-raised chef at a trattoria. But it would take a little parental shove for Allumbaugh to realize his future was in food.

Two years into the architecture program at Arizona State University, Allumbaugh wasn’t happy. At his mother’s encouragement, he switched gears and enrolled at the San Diego Culinary Institute. Fortuitously, his parents had hosted a foreign exchange student whose family printed menus for Michelin-starred restaurants in Italy. So, after graduation Allumbaugh staged at the two Michelin-starred Villa Crespia, developing an affinity for Italian cuisine and a bond with fellow cooks. Returning to the States, Allumbaugh spent a year making pasta in Scottsdale before leaving for California to work for Michael Mina, and then for Thomas McNaughton at flour + water, where he added butchery and charcuterie to his repertoire. Finding his voice, Allumbaugh ascended to chef de cuisine. In 2015, he was named to the “Zagat 30 Under 30” list for San Francisco. He is part of the opening team, as chef de cuisine, at Che Fico.

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.