CUESA | Market to Table Demo: Seasonal Cooking Demo: Steven Connolly

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Returns March 17, 2022

Seasonal Cooking Demo: Steven Connolly

Saturday, September 29, 2012 - 11:00am to 11:45am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Executive Chef Steven Connolly joined the team at the Blue Mermaid in San Francisco, Ca. adjacent to the Argonaut Hotel, in 2007. Born and raised in Manhattan, NY. Chef Steven’s culinary career extends over 30 years. His passion for cooking was born in his mother’s kitchen, when at a young age he knew he wanted to be a chef.

After apprenticing with many fine chefs in New York City, Chef Steven found himself Chef of Mezzaluna, one of Manhattan’s newest and most upcoming restaurants. After a long and successful career with Mezzaluna he decided to move to San Francisco and open his own restaurant called, Venticello, which became a very successful Nob Hill restaurant and is still flourishing today, 19 years later. After deciding to start a family Chef Steven moved on to McCormick and Schmick’s Seafood Restaurants where he was immediately made Executive Chef of Spanger’s in Berkeley for 7 years. Soon after another opportunity opened up at the Palomino, an upscale Mediterranean restaurant in San Francisco. Finally, Chef Steven was approached by top chef Jan Burmbaum to join the Kimpton Group.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) at 11 am and are free to the public, with recipes and samples for all.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »