Events

CUESA Summer Bash

June 25, 2019

I was lucky enough to enjoy a gorgeous warm San Francisco night and CUESA’s amazing summer bash – food and beverage tasting fundraiser with 45+ restaurants and 20+ bars to try from.

CUESA (Center for Urban Education about Sustainable Agriculture) is a non-profit who promotes a healthy food system through farmers markets and also provides education around it. Their mission is to “grow thriving communities through the power and joy of local food” and their vision is to “inspire a world that nourishes all people, local economies, and the living earth”. They hosted this summer bash fundraiser and it will to Foodwise Kids and Foodwise Teens, which encourages the next generation to eat more healthy.

The venue for this even was the Ferry Building. Upon entering, I was immediately greeted by a row of restaurants. I helped myself to an oyster and other light appetizers and grabbed a Secretariat Jelup from the Treasury who snipped a fresh piece of mint for my drink right on-site!

Ferry Building
Pretty entrance

I headed inside and the whole ferry building was set up with so much food, drinks and even activities. I had a sample of pretty much every food item and I loved every single item. I even enjoyed the ones were I was hesitant about, like the ones with peas (I hate peas). I tried a few of the cocktails as well and they were all fresh and delicious. Also, the set up and presentation of these restaurants and bars are amazing! In addition to being delicious, they were all picture worthy as well. I loved that this organization is all about the farmers market and produce and it definitely reflected in all the tastings. Everything was so vibrant, crisp and fresh.

Foodwise Kids/Teens were there too with little activities like choosing what your personaliTEA is (mine was Zesty) or planting a seed of leadership – justice, opportunity or knowledge. In addition, there was silent auction and a passport game you can play to be entered into a raffle.

Overall, it was an AMAZING and DELICIOUS event. I would totally recommend anyone to attend this event, and we’re all eating and drinking for a good cause, right?

And of course… here are some amazing food and drink pics from the event:

Food

Wayfare Tavern | Maple bacon, egg & cheese french toast stick with whipped cream fraiche & caviar
Boulettes Larder + Boulibar | Crisp lentil wafer with spiced legume puree, fresh ricotta, turmeric pickle & herb salad
International Smoke | Dungeness crab tom kha soup
Radhaus | Tellersuize: ham hock terrine with pickled mustard seeds
Volcano Kimchi | Hodo soy yuba & volcano kimchi with wild flowers & sliced radish
Paula Leduc Fine Catering & Events | Marinated baby artichokes with parmesan custard & crispy leaves
Arguello | Arguello ceviche verde
The Vault | Vaudovan marinated summer squash with house yogurt seeds & chocolate mint
Stem Kitchen & Garden | Grilled stone fruit with Marin Brie & Prociutto
Locanda Osteria & Bar | Arancini verde with fontina & summer herbs
Bon Appetit Management Company | Hamachi taco & strawberry matcha mille crepe
Ginger Elizabeth Chocolates | Good humus farm eureka lemon bonbons & walnut shortbread praline bonbons
Miette | Blueberry & apricot macarons
Humphry Slocombe | Candied ginger, beet & raspberry ice cream
Reem’s California | Muhalabiyya: cardomom milk custard with strawberry rhubarb sauce & toasted pistachios
Maybeck’s | Local halibut crudo on a housemade cracker
Namu Gaji | Kal Guk Soo: chilled hand cut noodles with a cold red perilla mentsuyu
One Market Restaurant | Cherry gazpacho with kampachi, radish, shiso & olive oil
MKT Restaurant + Bar | Seared wild caught yellowfin tuna with wild fennel escabeche & saffron aioli
Batter Bakery | Chocolate olive oil cake with fresh berries
Dosa | Brokaw avocado dahi puri with spiced peaches
Duende | Jamon with pickled summer squash toast
Artisan Restaurant Collection | Capay mille flour savory profiterole with liberty farm duck liver mousse or fromage blanc
Brown Sugar Kitchen | BBQ pulled pork sliders with spicy cabbage slaw
Bull Valley Roadhouse | Halibut ceviche with organic corn tortilla, jalapeno, citrus, avocado & harash pepper
Besharam | Kanjiwada: tapioca fritter
Fort Point Beer Company | Smoked salmon dip with dill pickle chip
Marla Bakery Restaurant | Summer jam cake bite with olive oil cake, stone fruit mousseline & lemon thyme buttercream // Lemon thyme farmers cheese with apricot gastrique on a marla bread crostini
Comstock Saloon | Garlic bread with tomato jam & Tsar nicolai caviar
Starbelly | Yellow corn & manchego sformato with cheese crisp & sweet peppers
ALX by Alexander’s Steakhouse | Braised pork belly with chartreuse marinated cherries, preserved meyer lemon curd & ecalyptus
Recchuiti Confections | Honeycomb chocolate torte with stone fruit
Barbacco | Whipped ricotta crostini with marinated strawberry, crushed spring peas & mini meyer lemon
Maker Mark + Rookies | Smoked pork & Maker’s Mark Bourbon rilletes on flatbread cracker with bourbon preserved blueberry
Tank 18 | Italian sausage with charred snap pea salad and crispy lentils
Dandelion Chocolate | Chocolate panna cotta with sesame & stone fruit
The Slanted Door | Banh Nam: pork & shrimp rice dumpling with dried shrimp and fish sauce
Bluestem Brasserie | Summer squash with red harissa, yogurt, grapes and hazelnut
Kantine | House smoked marinated spring trout salad on sprouted danish rye bread
Greens Restaurant | Knoll farms fig leaf & coconut miso cream
Rachel Aronow & Mario Curci | Summer “Crudite”
Souvla | Traditional Greek spinach & feta pies
Marketbar | Fava bean avocado crostini with bay shrimp
Hog Island Oyster Co. | Oysters
Napa Farms Market | Cowgirl creamery cheese plate with acme bread & accompaniments