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May 2, 2011 1 min read

CUESA's 11th Annual Spring Breakfast Is May 14th

CUESA's 11th Annual Spring Breakfast Is May 14th
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Once again, the Center for Urban Education about Sustainable Agriculture (CUESA) invites the community to gather on Saturday May 14th  for their annual SPRING BREAKFAST fundraiser, where guests will enjoy market-fresh food and drink as well as the company of a farmer or food artisan at every table.

Facebook’s ‘culinary overlord’ Josef Desimone and executive chefs Tony Castellucci and Dean Spinks  will create the morning’s repast using ingredients from the Ferry Plaza Farmers Market. Start the day right with the Bloody Mary and virgin Bloody Mary bar, which will feature FAIR. vodka, a fair-trade certified spirit. Then feast on the menu of farm-fresh scrambled eggs with spinach, mushroom, chive; herb-roasted potatoes; pork-maple sausages; blueberry pancakes with maple syrup, whipped honey-pecan butter, whipped butter; fresh blackberries, strawberries, cherries, raspberries with crème fraîche, yogurt, and honey; bacon, spring onion, and fromage blanc quiche; market salad with micro herbs, chive blossoms, fresh peas, and blackberry vanilla or wholegrain mustard olive oil vinaigrette; assorted breakfast pastries; Philz coffee; and apple and orange juice.

Tickets are $40 for adults, $15 for children 3-13, free for children under 3, with three seatings at 8:30am, 10am, and 11:30am in CUESA’s teaching kitchen on the north side of the Ferry Building. Ticket sales benefit CUESA’s educational programs, like weekly chef demonstrations, panel discussions, and farm tours. CUESA is dedicated to cultivating a sustainable food system through its educational programs, and the operation of the Ferry Plaza Farmers Market.

2010 Spring Breakfast; photo from CUESA.

Event Info

           Saturday May 14, 2011 8:30am, 10am, and 11:30am $40 for adults, $15 for children Info/tickets            Ferry Building CUESA's teaching kitchen

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