Appetizers and Sides
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Lightly Pickled Fall Root VegetablesAlice Waters, Chez Panisse |
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Baked Pumpkin Squash (Zucca al Forno)Joyce Goldstein |
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Tomatoes with Grape Juice (Pomodori con l'Uva)Joyce Goldstein |
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Corn Fritters with Serrano Honey and GremolataColin Duggan, Urban Tavern |
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Grilled Melon SalsaAlison Mountford, Square Meals |
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Sweet Corn and Fresh Oregano FrittersGeorgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook (Mirabelle Press, 2012) |
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Beet Hummus & Fava Bean HummusMari Takahashi, Nombe |
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Pea Custard SaladBridget Batson and Caleb Jones, Claudine |
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English Pea and Green Garlic Panna CottaPeter Cham, Radius |
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Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter CitronetteMichael Hung, Bushi-Tei |
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Smoked Fish Sandwich with Radishes and Herb ButterSarah Henkin, CUESA’s Market Chef |
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Chanterelles and Sunchokes on ToastEric Tucker, Millennium Restaurant |
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Jasper’s Pickled Vegetables and Shrimp RemouladeAdam Carpenter, Jasper’s Corner Tap & Kitchen |
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Classic Kraut with CarawayKathryn Lukas, Farmhouse Culture |
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Scallops with Carrot Cream and Pickled CarrotsBecky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011) |
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Mushroom “Bul Go Gi” Lettuce WrapsAni Phyo, author of Ani’s Raw Food Asia (Da Capo Lifelong Books, 2011) |
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Fresh Fava Beans with Pecorino and Meyer Lemon Olive OilLinda Carucci, Culinary Director of the International Culinary School at the Art Institute of California-San Francisco and author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005) |
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English Pea Flan, Crispy Duck Tongues, and Carrot FoamDavid Bazirgan, Executive Chef at Fifth Floor Restaurant |
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Asparagus with Walnut PestoSarah Henkin, CUESA’s market chef |
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Asparagus and MorelsMark May, Executive Chef, Lone Eagle Grille |
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Kale ChipsSarah Henkin, CUESA’s Market Chef |
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Citrus-Cured Steelhead and Roe with Blood Orange, Olives, and Tarragon AioliThomas McNaughton, Flour + Water |
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Tuesday Farmers Market Beet Green DipFrom Sarah Henkin, CUESA’s Market Chef |
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Baked Oysters with Mushroom Ragout and AioliFrom John Myers of Aquatic Culture. |
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Ginger and Cider Braised Winter Squash with Toasted WalnutsJamie Dougherty, Health & Lifestyle Coach. |
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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »