Sunday Supper is an elegant celebration of the Ferry Plaza Farmers Market community and California’s rich agricultural bounty. On Sunday October 14th, thirty of San Francisco’s best chefs join winemakers, bartenders, and sustainable farmers in the historic Ferry Building for one memorable and decadent evening in support of CUESA’s Schoolyard to Market program. Here are just some of the talented chefs who will be participating: Ryan Farr of 4505 Meats, William Werner of Craftsman and Wolves, Craig Stoll of Delfina, Melissa Perello of Frances, and Yigit Pura of the freshly opened Tout Sweet Pâtisserie.
This year the event will commence at 6pm with a Champagne reception featuring an oyster bar, hors d’oeuvres, Napa Valley wine, and artisan cocktails. Guests will witness the action in the kitchen with a special behind-the-scenes preview before ascending the stairs to the Grand Hall for an elegant, four-course, gourmet dining experience. The long tables and family-style service are emblematic of the Ferry Plaza Farmers Market community, encouraging guests to interact as they enjoy the unique menus created by six different chef teams. Each menu is paired with premier wines by a distinguished sommelier and features a whole beast carved tableside.
A live auction featuring one-of-a kind culinary-themed items will complete the evening’s festivities. Tickets are $225, $175 of which is a tax-deductible donation.