CUESA | Market to Table Demo: Demo and Talk with Evan Bloom of Wise Sons and the Chronicle's Janelle Bitker

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Demo and Talk with Evan Bloom of Wise Sons and the Chronicle's Janelle Bitker

Thursday, December 3, 2020 - 5:30pm to 6:30pm

Join Chronicle writer Janelle Bitker for a video chat and demo with Evan Bloom of Wise Sons in partnership with CUESA. Evan will show you how to make kimchi latkes and share ideas for fun seasonal toppings leading into Hanukkah. Free! Click here to reserve your spot.

College friends Evan Bloom and Leo Beckerman founded Wise Sons Jewish Delicatessen after years of witnessing a decline in the quality and abundance of authentic Jewish deli food. Taking matters into their own hands, they started out by tinkering with pastrami recipes on a gas smoker in Evan’s backyard, and in January 2011, they began a weekly pop-up in a restaurant space. Products such as pickles and bread are made from scratch with seasonal ingredients. They now have two San Francisco locations, on 24th Street in the Mission District and at the Contemporary Jewish Museum in SoMa. Evan is the co-author of the new cookbook Eat Something: A Wise Sons Book for Jews Who Like Food and Food Lovers Who Like Jews (Chronicle Books, 2020).

Wise Sons sources all-natural and hormone- and antibiotic-free meat. The bulk of their beef comes from Creekstone Farms in the Midwest. The produce on their menu changes seasonally, and much of it comes from the Ferry Plaza Farmers Market.

You can find them at CUESA’s Ferry Plaza Farmers Market in San Francisco on Saturdays, where they have been a fixture since 2011.

Janelle Bitker explores the Bay Area’s culture through food. From restaurants to trends to the people who make it all happen, Janelle’s coverage stays on top of the vast Bay Area culinary scene.

When: Thursday, December 3, 2020, 5:30 p.m. PT

Where: Click here to reserve your spot. A Zoom link will be provided to all registered attendees.

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 »