Appetizers and Sides | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Appetizers and Sides

Marinated Fresh Baby Artichokes

Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints.

Shaved Asparagus with Smoked Trout and Pistachios

Rick DeBeaord, Café Rouge.

Strawberry Ceviche

Chris Borges, Taste Catering

Stuffed Squash Blossoms with Tomato Fondue and Basil Oil

Bridget Batson, Hawthorne Lane

Pan Roasted Squid with Iacopi Farms Gigante Beans, Rapini and Meyer Lemon

Staffan Terje, Perbacco Ristorante and Bar.

Nettle Polpettini

Christophe Hille, A16 Restaurant.

Pistachio and Salmon Koofteh

Hoss Zaré, Executive Chef/Owner of Zaré Napa.

Trio of Crostini: Braised Artichokes, Roasted Spring Onions and Roasted Beets with Fennel

Liza Shaw, A16 Restaurant

Elegantly Simple Deviled Eggs

Sandra Keros, Healthy Focus.

Three Crostini (Fava Bean, Stone Fruit and Pickled Onion)

Tia Harrison, Avedano’s Holly Park Market

Fava and Sweet Pea Hummus with Cumin-Scented Pita Chips

Parties That Cook.

Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish

Sarah Henkin, CUESA’s Market Chef



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »