CUESA | Market to Table Demo: Sophina Uong, Mestiza Taqueria

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Sophina Uong, Mestiza Taqueria

Saturday, April 15, 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.

Sophina Uong has worked in the finest of restaurants — from the front of the house to behind the kitchen doors — in the Bay Area over the past 15 years. You name the job, she’s done it. Created flower bouquets for Scala’s Bistro? Check. Worked as a server at Restaurant LuLu? Check. Tended bar at Absinthe Brasserie & Bar? Check. Helped open 900 Grayson as chef owner — oh! the burger! — in West Berkeley? Check. Hired as executive chef for Betty Zlatchin Catering in San Francisco and Pican Southern restaurant in Oakland? Check. After her most recent stint as Executive Chef at Calavera, Sophina is consulting on a new restaurant, Mestiza Taqueria, which will be opening this spring in SOMA.

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 »