Although the sustainable farm movement has gathered significant momentum in recent years, the Center for Urban Education about Sustainable Agriculture (CUESA) has been organically growing its cause since 1994. CUESA has cultivated an extensive network of educational programs and services to increase awareness of living a sustainable lifestyle. Their curriculum ranges from low-cost kitchen training classes and market-to-table events to extensive informational articles and interviews with local chefs.
Food-lovers and environmentalists alike will convene on a San Francisco summer Sunday in July to toast CUESA’s current success and discuss future endeavors. On the first floor of the Ferry Building, CUESA’s Summer Celebration features food stations from the likes of Daniel Capra of Paula LeDuc Fine Catering, chef Anthony Strong from critically acclaimed Locanda Osteria Bar, and chef Vincent Russo of MarketBar.
Julia Ford-Carther, Gilt City Editor
Participating Chefs & Restaurants
Ryan Farr, 4505 Meats
Erica Holland-Toll, American Eatery
Staffan Terje, Barbacco Eno Trattoria
Ruggero Gadaldi, Beretta
Bruce Hill, Erik Lowe and Aaron Toensing, BIX
Gillian Sara Shaw and Max Newman, Black Jet Baking Co.
Brett Emerson, Contigo
Tim Caspare, Cotogna
Sue Conley and Peggy Smith, Cowgirl Creamery and Cowgirl Creamery Sidekick
Mikiko Ando, DELICA
Joseph Ahearne, El Porteño
JW Foster, Fairmont San Francisco Hotel
Taylor Boetticher, Fatted Calf
Alicia Jenish, Grand Café
Annie Somerville, Greens Restaurant
Tim Archuleta, ICHI Sushi
Lauren Kiino, Il Cane Rosso
Adam Carpenter, Jasper's Corner Tap & Kitchen
David Barzelay, Lazy Bear
Luis Villavelazquez, Les Elements Patisserie
Anthony Strong, Locanda
Ben de Vries, luella
Vincent Russo, MarketBar
Scott Youkilis, Maverick
Megan Ray, Miette
Dennis Lee, namu gaji
Daniel Clayton and Trace Leighton, Origen - a farm to fork restaurant
Daniel Capra, Paula LeDuc Fine Catering
Phil West, Range
Alison Mountford, Square Meals
Adam Timney, Starbelly
Antelmo Faria, Tacolicious
Adam Dulye, The Monk's Kettle & Abbot's Cellar
Matthew Dolan, Twenty Five Lusk
“CUESA is an integral part of our local restaurant scene, and why our city’s cuisine is so remarkable: it provides access and support to the farmers, it educates consumers, and helps build and create a sustainable food system. These fundraisers are really important (and fun!)—and I’m excited to have a table at this year’s event!”
— Marcia Gagliardi, tablehopper.com
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