2013 Classes & Demos
2013 CLASSES & DEMOS
SF Chefs Preview Series: Herbs with Omri Aflalo
SF Chefs is excited to partner once again with CUESA on a decidedly, aromatic preview series – this year we’re bringing herbs front and center! Omri Aflalo, Executive Chef of Bourbon Steak, has a truly global culinary point of view--he is first generation French-Moroccan and spent time in Europe after culinary school. Aflalo loves to play with the technical aspects of cooking and often experiments with herbs in his dishes. His demo will showcase a variety of infused oils and marinades for steaks including a chimichurri sauce on Tajima skirt steak.
Presented by CUESA (Center for Urban Education about Sustainable Agriculture)
Saturday, July 6th @ 11 a.m.
Ferry Plaza Farmers Market
Free to the public!
2013 CLASSES & DEMOS
SF Chefs Preview Series: Herbs with Justin Simoneaux
A Southern Louisiana native, Justin Simoneaux’s culinary roots can be found in seafood boils, fish fries, barbecues, pig roasts and simple pots of gumbo. As Executive Chef of Boxing Room, Simoneaux combines traditional techniques and local ingredients with a healthy dose of Cajun herbs and spices (and the occasional dip in the fryer) which gives his dishes a Southern flavor that is both familiar and fresh.
Presented by KPIX and CUESA (Center for Urban Education about Sustainable Agriculture)
Saturday, July 13th @ 11 a.m.
Ferry Plaza Farmers Market
Free to the public!
2013 CLASSES & DEMOS
SF Chefs Preview Series: Herbs with Maya Erickson
Recently named Eater SF’s Hottest Chef in San Francisco – the first woman and pastry chef to take home the crown – Maya Erickson of AQ has been thinking outside of the pastry box since she started at Citizen Cake at just 16-years-old. Erickson is known for delectable, avant garde desserts in which she often prominently features herbs from tarragon to spearmint.
Presented by CUESA (Center for Urban Education about Sustainable Agriculture)
Saturday, July 20th @ 11 a.m.
Ferry Plaza Farmers Market
Free to the public!
2013 CLASSES & DEMOS
SF Chefs Preview Series: Basil with David Bazirgan
For David Bazirgan, Executive Chef of Fifth Floor, a deep understanding of herbs is critical when you’re creating daily menus showcasing the day’s best market ingredients. One of his favorite herbs to work with is basil—it grows in spades in his rooftop garden at the restaurant–and for this demo he’ll showcase its culinary diversity.
Presented by KPIX and CUESA (Center for Urban Education about Sustainable Agriculture)
Saturday, July 27th @ 11 a.m.
Ferry Plaza Farmers Market
Free to the public!
2013 CLASSES & DEMOS
Food Arts Industry Day: Conversations, Discoveries and Collaborations
Our popular industry series, presented in conjunction with Food Arts magazine, is morphing into an intensive single-day session ideal for discovery and conversation. Programs will focus on key issues and trends facing Bay Area restaurateurs, chefs, dining room and kitchen staff, from optimizing social media to eye opening demonstrations of cutting edge culinary techniques. Attendees will enjoy a delicious lunch presented by New Zealand and featuring a myriad of products from the country. Full details and schedule for the day are forthcoming. Must be 21 or over to attend. Advanced ticket purchase required.
Presented by Food Arts and New Zealand
Friday, August 2nd @ 9 a.m.
Westin St Francis
*Visa Signature Ticket: $52
General Admission Ticket: $65
Buy Tickets
Visa Signature® cardholders receive ticket discounts and special perks. To access discounted tickets, enter the first 6 digits of your Visa Signature card as your promocode.
2013 CLASSES & DEMOS
The Eater Chef Challenge: San Francisco vs. Los Angeles
Chefs across Northern and Southern California are rolling up their sleeves and sharpening their knives in anticipation of this regional face off! A team of San Francisco’s best chefs will challenge a team of Los Angeles’s best as they attempt to out-cook, out-plate and out-do one another in a race against the clock. With a mystery market basket of ingredients to tackle, each team will fight to impress an esteemed panel of judges. Must be 21 or over to attend. Advanced ticket purchase required.
Presented by Eater and Le Creuset
Saturday, August 3rd @ 4:30 p.m.
Westin St Francis
*Visa Signature Ticket: $40
General Admission Ticket: $50
Buy Tickets
Visa Signature® cardholders receive ticket discounts and special perks. To access discounted tickets, enter the first 6 digits of your Visa Signature card as your promocode.
2013 CLASSES & DEMOS
This Is How I Roll: Indian, Afghan and Chinese Flatbreads
Did you know that with one basic recipe you can make a variety of savory breads from around the world? From fenugreek-flecked Indian roti to potato-filled Afghan bolani to scallion-studded Chinese cong you bing, crisp hot breads from the griddle are popular in a multitude of cuisines. Fine Cooking contributor Thy Tran and a San Francisco chef will teach you how to select flours, oils and fillings to reflect key flavor profiles; how to roll flaky breads; and how to cook them perfectly. Guests will enjoy a lively interactive demo and sample delicious tastes of all three breads. Must be 21 or over to attend. Advanced ticket purchase required.
Presented by Fine Cooking
Sunday, August 4th @ 10 a.m.
Williams Sonoma
*Visa Signature Ticket: $28
General Admission Ticket: $35
Buy Tickets
Visa Signature® cardholders receive ticket discounts and special perks. To access discounted tickets, enter the first 6 digits of your Visa Signature card as your promocode.
