CUESA | Market to Table Demo: Jason Pringle, Navio, Ritz-Carlton Half Moon Bay, featuring Devil's Gulch Ranch

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Jason Pringle, Navio, Ritz-Carlton Half Moon Bay, featuring Devil's Gulch Ranch

Saturday, May 25, 2019 - 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 one of our market sellers.

Jason Pringle is the Chef de Cuisine at Navio at The Ritz-Carlton, Half Moon Bay- the San Francisco Bay Area’s only oceanfront resort-featuring ocean-to-table cuisine and prime steaks. Born in San Bernardino and growing up in the San Francisco Bay Area, when Pringle joined the team at Navio in June 2016, it was a homecoming. Pringle had previously held the position of Executive
Chef at Michelin-starred Daniel Boulud’s db Bistro Moderne in Miami and prior to that, Executive Chef at Aqua in San Francisco working under both Michael Mina and Laurent Manrique. At Navio, Pringle applies his classic French training to the region’s bountiful and seasonal ingredients.

Devil’s Gulch Ranch is a diversified family farm in Marin County. In 1971, Mark acquired a few acres of land in Nicasio that had previously been used for dairy cattle and started raising horses and pigs. Today, Mark and his wife, Myriam, who is also a veterinarian, raise pastured pork, grass-fed lamb, and rabbit, in addition to growing wine grapes and asparagus.

All demos take place in the CUESA Classroom (under the 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 »