Allium Aficionado or Cucurbit Queen? Find Your Plant Family at CUESA’s Summer Celebration

June 3, 2016

What summer fruit or vegetable do you most look forward to? Is it a perfectly ripe raspberry that melts in your mouth, or a crisp and cool cucumber salad? Perhaps it’s a slice of warm peach cobbler with ice cream, or caramelized cebollitas hot off the grill?

At CUESA’s Summer Celebration on June 12, we’ll be paying homage to five summer plant “families” that make the season shine: leaves and edible flowers, alliums (onions and their ilk), cucurbits (cucumbers, melons, squash), stone fruit, and berries. Each of our 60+ participating restaurants, bars, and wineries will pay tribute to one of these plant teams in the most creative and delicious way they know how.

Our culinary intern, Theresa Nguyen, interviewed five chefs—David Murphy of Whitechapel, Jay Abrams of Bi-Rite Market Family of Businesses, Jen Musty of Batter Bakery, Pierre Tumlin of Hog & Rocks, and Jake Godby of Humphry Slocombe—to find out what excites them about their plant team, how to select and prepare produce from that family, and what they’ll be making on the big day. Watch our playlist on YouTube or scroll below to watch them one by one.

So whether you’re a leaves and flowers fan, an allium aficionado, a cucurbit queen, a stone fruit savant, a berry buff, or all of the above, come celebrate the bounty of summer with us at CUESA’s Summer Celebration!

Which Plant Family Are You?

Allium Aficionado: Chef David Murphy of Whitechapel

Leaves and Flowers Fan: Chef Jay Abrams of Bi-Rite Market

Cucurbit Queen: Jen Musty of Batter Bakery

Stone Fruit Savant: Chef Pierre Tumlin of Hog & Rocks 

Berry Buff: Jake Godby of Humphry Slocombe

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