Adam Rosenblum, Super Mensch & Causwells
Saturday, October 11, 2025, 11:00 am - 11:45 am
Stop by the Foodwise Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market, in conjunction with JCCSF’s Sukkot Pop-Up on Saturday, October 11.
A native of Maryland, Chef Adam Rosenblum began his culinary journey as a dishwasher and worked his way up through the ranks. After graduating from the prestigious Culinary Institute of America in New York, he moved to New Orleans to work with renowned Chef Donald Link at Herbsaint, where he developed a passion for whole-animal butchery and sourcing from small farms. When Hurricane Katrina struck, Adam relocated to Little Rock, Arkansas, where he opened his first farm-to-table restaurant, Imagine. He went on to teach culinary students at the Winthrop Rockefeller Institute and consult for restaurants in New Jersey before moving west.
In 2013, Adam joined San Francisco’s celebrated Flour + Water as sous chef, immersing himself in the city’s pasta culture and extraordinary local produce. A year later, he opened Causwells, which quickly became a neighborhood favorite. His smash burger earned acclaim as the best in San Francisco, and over a decade later, his menu continues to delight diners with French, Spanish, and Italian influences.
Adam’s latest venture, Super Mensch, celebrates the iconic Jewish delis of New York, New Jersey, and beyond. A lifelong dream realized, the restaurant is a heartfelt homage—baking rye bread and bagels in-house, and curing and smoking pastrami using a recipe refined over the past decade. He has also announced plans to open a second Causwells location in Menlo Park’s Springline community in late 2025.
All demos take place in the Foodwise Classroom (green tent in front of the Ferry Building) and are free to the public, with recipes and samples for all.