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10/2 - Sunday supper at the Ferry Building


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10/2 - Sunday supper at the Ferry Building

rworange | Sep 16, 2005 03:00 PM

Time for the annual Ferry Plaza dinner with courses featuring top FP vendors and the areas top chefs partipating. I attended this the year just before Ferry Plaza opened. It is expensive, but was well worth the experience ... $150 worth of expensive.

I am guessing the building will be shut down on that Sunday evening, so if planning to visit this might be considered. Also, count of the fact that most of the Bay Area chefs won't be at their restuarnts that eventing.

This year it is chaired by Charles Phan (The Slanted Door), Colleen McGlynn(Davero Olive Oil), and Loretta Keller (Coco500).

A few of the other participating chefs include:
Chris Cosentino, Incanto
Gerard Hirigoyen & Robert Petzold, Piperade
Christophe Hille, A16
Stuart Brioza, Rubicon
Daniel Humm, Campton Place
Joseph Manzare, Globe & Zuppa
Marsha McBride, Café Rouge
Melissa Perello, Fifth Floor
Elizabeth Prueitt, Tartine Bakery
Judy Rodgers, Zuni Café
Amaryll Schwertner, Boullette's Larder
Kathleen Stewart, Downtown Bakery
Paul Arenstam, Americano
Bridget Batson, Hawthorne Lane
Sondra Bernstein & John Toulze,
The Girl & The Fig
Alice Waters & Gilbert Pilgram, Chez Panisse

When I went on year one, it was more about curiosity about the not yet opened Ferry Building. I didn't believe the food could actually be good, since it was such a large event and no one was actually in their own kitchen. Yet I was really happily surprised. Obviously there are a lot of interesting people there as well.

It is just such a spectacular setting too. Dinner is upstairs. The picture below is from the Cuesa newsletter.

Some dishes mentioned are:

Joseph Manzare & Rudy Mihal of Zuppa
Swordfish Involtini with Roasted Tomato & Salmoriglio Vinaigrette

Sondra Bernstein & John Toulze of the girl & the fig
Rabbit & Hazelnut Terrine with Red Onion Confit

Amaryll Schwertner of Boulette's Larder
Purslane Salad with Wild Greens & Fall Fruits

Marsha McBride, Rick DeBeaord of Café Rouge
Pickled Beef Tongue with Mushroom Ketchup & Mixed Autumn Greens

James Ormsby of Jack Falstaff
Marinated Spanish Cod with Heirloom Tomatoes & New Crop Garlic

Parke Ulrich of Farallon
Paprika Braised Mediterranean Octopus with Heirloom Tomato Gazpacho

Judy Rodgers of Zuni Café
Roasted Figs Wrapped in Pancetta with Balsamic Vinaigrette & Salad

More details are on the CUESA website


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