CUESA's 10th Annual Sunday Supper
Sunday, October 14, 2012, 6:00 pm - 10:00 pm
Sunday Supper is an elegant celebration of the Ferry Plaza Farmers Market community and California’s rich agricultural bounty. Thirty of San Francisco’s best chefs join winemakers, bartenders and sustainable farmers in the historic Ferry Building for one memorable evening in support of CUESA’s Schoolyard to Market program.
This year the event will commence with a champagne reception featuring an oyster bar, hors d’oeurves, Napa Valley wine, and artisan cocktails. Guests will get a special behind-the-scenes preview of the kitchen before ascending the stairs to the Grand Hall for a four-course gourmet dining experience. The long tables and family-style service will encourage guests to mingle as they enjoy one of the unique menus created by six different chef teams. Michael Pierce, distinguished sommelier and co-owner of Maverick, will oversee all wine and beer pairings. The highlight of the dinner is the presentation of the whole beast entrée course, with emcee Liam Mayclem, Emmy award-winning host and producer for CBS 5 TV’s Eye on the Bay, and KCBS radio’s Foodie Chap, circling the room to unveil the six whole-beast preparations.
A live auction featuring one-of-a kind, culinary-themed items will complete the evening’s festivities (see package details below).
Sunday Supper is CUESA’s most important fundraiser of the year. Proceeds will benefit Schoolyard to Market, a youth development and entrepreneurship program that empowers and inspires students from three San Francisco public high schools. Students learn about health and nutrition, while gaining valuable job skills as they cultivate plants at their school garden and then sell them at the Ferry Plaza Farmers Market.
Check out this video from a previous Sunday Supper.
Tickets are $225 per person, $175 of which is a tax deductible donation.
Learn about our Sunday Supper Sponsorship Opportunities (PDF). Sponsored tables of 10 start at $5,000. Please contact Christine Farren at christine@cuesa.org or 415.291.3276 x 101.
We hope this impressive list of participating chefs—and the knowledge that your contribution will help us cultivate a healthy food system together—will entice you to join us!
Ryan Farr, 4505 Meats
David Bazirgan, Fifth Floor Restaurant
Kory Stewart, Americano Restaurant & Bar
Melissa Chou, Aziza
Brandon Jew, Bar Agricole
Chris Jones, Brix
Erik Lowe, BIX
Brett Emerson, Contigo
William Werner, Craftsman & Wolves
Craig Stoll, Delfina
Melissa Perello, Frances
Robin Song, Hog & Rocks
Jake Godby, Humphry Slocombe
Tim Archuleta, ICHI Sushi
Lauren Kiino, Il Cane Rosso
Luis Villavelasquez, La Victoria Bakery
Anthony Strong, Locanda
Emmanuel Eng, Maverick
Dennis Lee, Namu Gaji
Laurence Jossel, Nopa
Brett Cooper, Outerlands
Marilyne Mitani, Paula LeDuc Fine Catering
Staffan Terje, Perbacco
Peter McNee, Poggio Trattoria
Chris L’Hommedieu, Prospect
Chucky Dugo, The Slanted Door
Mark Sullivan & John Madriaga, Spruce
Joshua Rogers, The Fairmont San Francisco Hotel
Dmitry Elperin, The Village Pub
Yigit Pura, Tout Sweet Patisserie
Event Chairs
Daniel Capra, Paula LeDuc Fine Catering
Thom Fox, Bon Appétit Management Company
Taira Kater, GreenCap Catering by Charles Phan
Nate Keller, FK Restaurants & Hospitality
Jill Koenen, Bon Appétit Management Company
Michael Pierce, Maverick
Staffan Terje, Perbacco
Scott Youkilis, Maverick, Hog & Rocks
Participating Wineries, Breweries, and Spirit Companies
Almanac Beer Company, Bouchaine Vineyards, Franciscan Estate, The Hess Collection Winery, Magnolia Brewery, MUMM Napa, Saintsbury, Square One Organic Spirits, Trefethen Family Vineyards, Tres Sabores, White Rock Vineyards
This year’s auction will feature six once-in-a-lifetime culinary experiences, such as: dinner at Frog Hollow Farm for 20 with Chef Joyce Goldstein in partnership with Taste Catering; a VIP Valencia Street culinary crawl including stops at Locanda, Craftsman and Wolves, Abbot’s Cellar and a special dinner prepared by Charles Phan; and an exclusive farmers market shopping trip with Michael Tusk of Quince, followed by dinner in his restaurant’s private dinning room.
Photos by Drew Altizer Photography.