CUESA | Market to Table Demo: Kevin Schantz, PABU Izakaya (Eat Drink SF Preview Series)

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Sat 8am–2pm | Tue & Thu 10am–2pm

Kevin Schantz, PABU Izakaya (Eat Drink SF Preview Series)

Saturday, August 12, 2017 - 10:30am to 11:15am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market and highlighting the upcoming festival Eat Drink SF.

Kevin Schantz started cooking as a teenager in his homeland of Los Angeles. He worked in a number of restaurants, but didn’t realize that cooking was something he really wanted to do until he landed a position at Wolfgang Puck’s Spago.  After spending a year and a half at Spago he was offered the opportunity to work at Spago Maui and jumped at the chance to spend some time in Hawaii.  After 18 months, Schantz made his way back to LA to help open Gordon Ramsay’s restaurant in West Hollywood. After spending close to 2 years there, Schantz made his way to San Francisco to join the team at RN74, which had only been in operation for 3 months. Schantz became an integral part of the MINA Group, and spent time working at both Michael Mina’s namesake restaurant as well RN74, and even supporting the closure events for Bourbon Steak San Francisco

It was at this time that Schantz met the late Chris L’Hommedieu and eventually followed him to Prospect restaurant in San Francisco. After Prospect, Chris and Kevin made their way to the Ringside Grill in Portland, Oregon. Schantz still calls L’Hommedieu one of his greatest mentors, and an influencer and friend. He returned to San Francisco again as the Head Chef at Corridor. Once Corridor was up and running he started to help out at Trestle. After spending a year with the Hi Neighbor Group, Kevin began searching for his next big challenge. When he had the opportunity to rejoin the MINA Group family at PABU San Francisco, he jumped at the chance.   

PABU presents a modern take on traditional Izakaya-style dining. An A La Carte Menu is available in the izakaya and dining room highlighting seasonal small plates, traditionally grilled items from the robata and composed entrees.  
 

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.

Image courtesy of Kevin McCullough

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 »