Well, it’s actually ~CUESA’S 3RD ANNUAL GRILL FEST~, back with a sausage theme this year. Starting on Thursday June 24th is a Sustainable Sausage and Beer Party (5:30pm-7:30pm), with sausages from seven local chefs and beers paired by members of the San Francisco Brewers Guild. Participating chefs include Taylor Boetticher, Fatted Calf; Chris Cosentino, Boccalone; Antelmo Faria, Tacolicious; Ryan Farr, 4505 Meats; Matt Kerley, Magnolia Gastropub & Brewery; Dennis Lee, Namu; and Pierre Mange, The Plant Café Organic. Breweries include: Magnolia Gastropub & Brewery, Social Kitchen & Brewery, Thirsty Bear Brewing Co., Speakeasy Ales & Lagers, Gordon Biersch, 21st Amendment Brewery, and Beach Chalet Brewery & Restaurant.
CUESA will host an “Ask the Butcher” booth with Dave “the Butcher” Budworth of Avedano’s and Marina Meats, who’ll be on hand all evening to answer questions about sausage making. Doug Stonebreaker of Prather Ranch Meat Company will be in an “Ask the Rancher” booth to share behind-the-scenes stories form the ranch. Your $30 ticket buys one mini sausage from each chef and a taste of beer from each participating brewery. Buy tickets here.
The event takes place in the CUESA kitchen under the North arcade of the Ferry Building.
Proceeds from this event will go to the CUESA Farmer Scholarship Fund, which is designed to help Ferry Plaza Farmers Market sellers learn how to make their operations more sustainable.
Then on Saturday June 26th is the Sausage Grill-Off from 12pm-1:30pm. For the third year in a row, local chefs will set up in the market and vie for the title of Grill Master. Last year’s burger champion, Mark Sullivan of Spruce, will return to defend his title against Dave Bazirgan of Chez Papa Resto, Peter McNee of Poggio, Thomas Odermatt of Roli Roti, and Scott Youkilis of Hog & Rocks/Maverick. Whose homemade sausages will reign supreme? This CUESA-sponsored event will be free and open to the public. Mini sausages from all the chefs will be available after the competition for a $2 donation (proceeds benefit CUESA). Event takes place in the South Driveway during the Ferry Plaza Farmers Market.
Lastly, on Saturday June 26th before the Grill Off is a Seasonal Sausage Cooking Demo with Victoria Wise, author of the classic American Charcuterie and 2010’s Sausage: Recipes for Making and Cooking with Homemade Sausage. She will put on a free-to-the-public cooking demonstration in the CUESA kitchen. Attendees will take away free recipes and samples. 11am-11:45am.