CUESA | Market to Table Demo: Miguel Peffer, barbacco

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Miguel Peffer, barbacco

Saturday, July 9, 2016 - 10:30am to 11:15am

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

Miguel’s cooking career began in his family’s kitchen, helping his mother cook dinner every night. His grandmother ran the kitchen at the grammar school he attended, and continues to do so. Peffer began his studies at the California Culinary Academy in San Francisco and graduated in 2005. Post-graduation, he worked at Paragon Restaurant in San Francisco as lead line cook and then became sous chef, where he remained for three years. After his time at Paragon, he stayed in San Francisco and went on to work in the kitchens of Salt House and Waterbar.

When barbacco opened in 2010, Miguel came on as a cook, being promoted soon after to sous chef. He had always wanted to work with Owner/Executive Chef Staffan Terje, particularly admiring his work ethic and appreciation of fine ingredients. Peffer finds great enjoyment in cooking Italian food since it involves slowing down and building flavors, providing the food with the attention that it deserves. 

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 growing thriving communities through the power and joy of local food. Learn More »