Last month, The Center for Urban Education about Sustainable Agriculture (CUESA) held its 6th annual Sunday Supper which showcased the abundance of delicious produce offered at the San Francisco Ferry Plaza Farmers Market and the supreme culinary talent of the San Francisco Bay Area. 
There were two parts to this culinary event, the Reception and the Sunday Supper which followed immediately afterwards upstairs in the Ferry Building Grand Hall. The Reception took place in the Ferry Building Marketplace Halls as people bustled about tasting hors d'oeuvres from 22 top Bay Area chefs and sipped wine from four local wineries. Guests were also able to imbibe in Farmer's Market specialty cocktails from Hangar One and Square One vodkas as well as organic beer from Bison Brewing Company. SF Food Maven only attended the Reception, but that in itself was plentiful enough to feed an entire family and then some.
The first encounter was a deliciously sweet, K&J Orchard Pear
paired beautifully with a salty Lonza, a cured & dried Pork Loin
similar to Prosciutto by Boccalone, a Salumeria founded by the Offal
King, Chris Cosentino of Incanto. Next, we had the creamy Farm Egg Salad with Tomatoes from Dirty Girl Produce (love the name by the way..) by Phil West of Range. A delicious beginning...
The Hors d'oeuvres ranged from a veritable Heirloom Vegetable Crudite by Heirloom Organics and Daniel Patterson of Coi restaurant, pictured right, that was beautiful
in its simplicity and essentially spoke for itself visually. To a beautifully tender, savory Red Wine-Braised Short Ribs with Potatoes from Little Organic Farm by Thom Fox, Acme Chophouse, that was deliciously hearty and filling.
I
was excited to be able to chat with Stuart Brioza, of the now
shuttered, iconic San Francisco restaurant, Rubicon, who recently got
back from his honeymoon. His Dish was a Warm
Sweetbread and Beef Tongue Terrine that encompassed a Horseradish Cream
concoction atop something crispy that escapes me at the moment, but
whatever it was, it provided a textural contrast that just made the
Dish.
The SF Food Maven Faves were the Fungi Frites
with Lemon Aioli and Smoked Salt by Daniel Capra of Paula LeDuc Fine
Catering and the Mini Polenta Cakes with Goat Chile Verde and Pumpkin
Seed Pesto by Patrick Clark, Cia Greystone. 
Other SF Food Maven Edible Mentionables were the Tuna Sashimi with
Wasabi Spring Roll by Yasu Iwahata of Delica rf-1, which was tasty and
fresh. And the Figs Stuffed With Chevre and Roasted Almonds by Annie
Somerville of Greens Restaurant was a yummy combination of sweet Fig
contrasted by the tart creaminess of the Chevre and the crunchy texture
of the Roasted Almonds were both worth mentioning.
You can click here for a complete breakdown as well as photos of SF Food Maven Notable Edibles...
The event also held a Year of Dining out Raffle, auctioning four chances to win a collection of 12 dinners for two from the participating restaurants. Immediately
following the Reception, the Sunday Supper hosted Chefs from 30
restaurants who collaborated in teams of three to provide a unique
first course, entree, cheese course and dessert for each long table of
guests. Food Lovers were delighted by a different meal than their
neighboring table.
All in all, it was another fun Food & Wine event for a good cause, in which I got to bump elbows with Bay Area greats such as Stuart Brioza of the former Rubicon, and Elizabeth Faulkner of Citizen Cake & Orson. An event in which over fifty of the Bay Area’s most celebrated chefs, all dedicated to promoting sustainable, seasonal and local dining, stepped up to cook for the reception and this memorable four course feast.
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