CUESA Sixth Annual Sunday Supper Reception Visited...

A few weeks ago on Sunday, October 5th, 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 are 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.
Here is the Breakdown of SF Food Maven Notable & Mentionables...

The first Hors D'Oeuvre 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...

Daniel Patterson of Coi provided a veritable Heirloom Vegetable Crudite by Heirloom Organics, pictured below, that was beautiful in its simplicity and essentially spoke for itself visually.

Thom Fox, Acme Chophouse, provided beautifully tender, savory Red Wine-Braised Short Ribs with Potatoes from Little Organic Farm, 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...

I'm gonna have to stop the presses now to tell you about the next two SF Food Maven Notables Edibles... Because they were just to die for...

Fungi Frites: Fried Mushrooms with Lemon Aioli and Smoked Salt by Daniel Capra of Paula LeDuc Fine Catering were really great! They were so yummy, that I had to have another serving. They were so popular that they even ran out early, but the memory of them are still there...

The definite favorite of the evening were the Mini Polenta Cakes with Goat Chile Verde and Pumpkin Seed Pesto by Patrick Clark, Cia Greystone. Delicious! at the end of the evening after making the rounds to all of the stands, nothing topped this Dish and I quickly ran back for more. I must've had at least 6 or 7 more servings they were so yummy. Anyone want to join me in a visit up to the wine country?

Edible Mentionables...

The Tuna Sashimi with Wasabi Spring Roll by Yasu Iwahata of Delica rf-1 was tasty and fresh. And the Figs Stuffed With Chevre and Roasted Almonds 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.

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.