CUESA | Market to Table Demo: Carrie Sullivan, CUESA Market Chef

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Sat 8am–2pm | Tue & Thu 10am–2pm | SF

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Sun 10am–3pm | Oakland

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Thu 4pm–8pm | SF

Carrie Sullivan, CUESA Market Chef

Saturday, October 11, 2014 - 11:00am to 11:45am

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

Carrie coordinates our in-market weekly cooking programs and monthly seasonal celebrations, as well as the culinary components of  major fundraising events such as Summer Celebration and Sunday Supper. She has worked as a culinary instructor, a catering director, a private chef, a specialty foods retail manager, and a restaurant manager, among other things. She received her formal culinary education at New England Culinary Institute. She has been thrilled to call the San Francisco Bay Area, with its amazing bounty of organic produce, her home since 1996.

Carrie will be demonstrating a fall salad recipe using pomegranates and Delicata squash, two ingredients just hitting their peak of production and available in the market.

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

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 »