11 Recipes to Celebrate the Solstice in Style | CUESA

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June 19, 2015

11 Recipes to Celebrate the Solstice in Style

Summer officially starts this Sunday, but CUESA got a head start last weekend at our Fifth Annual Summer Celebration, when we took over the Ferry Building Marketplace for a delicious party featuring 40 of the Bay Area’s top restaurants, local wine, craft cocktails, and more.

If you missed the festivities, no worries. You can celebrate the solstice at home with these sweet and savory recipes from our Summer Celebration chefs and bartenders, including Heather Terhune of BDK, Erik Alpin of ICHI Sushi, Carl Foronda of 1760, Nick Jones of PABU, and others. Each flavorful bite and refreshing cocktail takes ingredients and inspiration from the summer farmers market, from berries and stone fruit to cucurbits and alliums.

Thank you to all the chefs, farmers, food crafters, bartenders, wineries, distilleries, breweries, sponsors, volunteers, and guests who helped make this important fundraiser a success! The food and drink was generously donated by our event participants and sponsors, and proceeds will support CUESA’s ongoing education initiatives, including free cooking demos, kitchen skills classes, youth programs, and sustainability scholarships for farmers.

For a recap of our Summer Celebration, enjoy the Facebook photo album and savor the stream of pics from our guests and participants on Crowdalbum.

Berries

Sweet Corn and Raspberry Shortcake with Basil Cream by Jen Musty, Batter Bakery

Summer Eclipse by Robin Song, Hog & Rocks

Cucurbits

Chili-Almond Watermelon atop Meyer Lemon Avocado Purée by Erik Aplin, ICHI Sushi

Q-Bert Hop by Greg Lindgren, Rye on the Road

Alliums

Chilled Spring Onion and Garlic Soup with Salsa Verde and Espelette Peppers by Larry Finn, Scala’s Bisto

Thou Shall-ot Be Chill-e by Andie Ferman and Lauren Asta, St. George Spirits

Leaves and Flowers

Arugula and Cranberry Bean Bread Salad by Daniel Capra, Paula LeDuc Fine Catering

Cherry and Vanilla Bean Shrub with Cherries, Rose Petals, and Mint by Joanne Krueger and Dan Lehrer, Little Apple Treats

Stone Fruit

White Nectarine and Burrata with Guanciale Chip Crostini by Carl Foronda, 1760

Roasted Apricots, Butterscotch Cream, and Brown Butter Almond Crumble by Heather Terhune, BDK

That’s My Jam by Nick Jones, PABU

Thank you to Amanda Lynn Photography for the beautiful photos!

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »