CUESA's 11th Annual Sunday Supper

Sunday, October 20, 2013, 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 supporting CUESA’s 20 years of nurturing small family farms, building a sustainable food community, and educating the next generation of eaters.

The gala evening kicks off with a reception featuring an exclusive view of the star-studded kitchen, accompanied by sparkling wine, local oysters, artisan cocktails, and hors d’oeuvres. In the spirit of the farmers market community, dinner is served family style on long communal tables upstairs, in the Grand Hall. The Sunday Supper features six distinct, market-inspired menus created by teams of chefs who collaboratively plan the four-course meal. Evening emcee Chef Ryan Scott will introduce each whole-beast entrée and interview chefs at the tables about their dishes.

A live auction featuring one-of-a kind, culinary-themed items will complete the evening’s festivities (see package details below).

This year’s gala focuses on CUESA’s newest educational initiative: Foodwise Kids. This innovative program uses the Ferry Plaza Farmers Market as a classroom for teaching elementary students to love vegetables and fruits through comparative tastings, exploring the market, and a hands-on cooking lesson. Since its beginning in September 2012, the hugely popular program has reached capacity, with classrooms being placed on a waiting list. By raising $26,000, CUESA can double the number of students served and run the program twice a week during the school year.

Special thanks to our presenting sponsors Equity Office Properties and Bon Appétit Management Company.

Tickets are $250 per person ($175 is tax deductible)

Sponsored tables of 8 start at $6,000. Please contact Christine Farren at 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 at Sunday Supper.

Participating Chefs and Restaurants

Joyce Goldstein, Author/Chef
David Bazirgan, Fifth Floor
Michelle Polzine, 20th Century Cafe
Ryan Farr, 4505 Meats
Adam Dulye, Abbot’s Cellar
Kory Stewart, Americano Restaurant & Bar
Mourad Lahlou, Aziza
Keven Wilson, barbacco eno trattoria
Francis Hogan, Bluestem Brasserie
Ryan Pollnow, Central Kitchen
Nick Muncy, Coi
Brett Emerson, Contigo
William Werner, Craftsman & Wolves
Craig Stoll, Delfina
Melissa Perello, Frances
Robin Song, Hi Lo, Hog & Rocks
Jake Godby, Humphry Slocombe
Lauren Kiino, Il Cane Rosso
Anthony Strong, Locanda
Vincent Russo, MarketBar
Emmanuel Eng, Maverick
Dennis Lee, Namu Gaji
Laurence Jossel, Nopa
Brooke Mosley, Outerlands
Daniel Capra, Paula LeDuc Fine Catering
Kim Alter, Plum
Pam Mazzola, Prospect
Staffan Terje, Perbacco
Michael Siegel, Shorty Goldstein’s
Mark Sullivan, Spruce
Charles Phan, The Slanted Door
Mark Sullivan, Spruce
Dmitry Elperin, The Village Pub
Jason Rea, W San Francisco
John Fink, The Whole Beast
Yigit Pura, Tout Sweet Patisserie

Participating Wineries, Breweries, and Spirit Companies

Almanac Beer Company, Devoto Orchards, Distillery 209, Hall Wines,
The Hess Collection Winery,  MUMM Napa, Peju, Rye on the Road, St. George Spirits,
Trefethen Family Vineyards, Tres Sabores, White Rock Vineyards

Featured Farms & Farmers

Each of the six chef teams will highlight a specific farm in their menu, while sourcing from many farms in our market and beyond. Farmers from these notible establishments will join attendees as honored guests at the table.

Capay Organic
County Line Harvest
Dirty Girl Produce
Eatwell Farm
Knoll Farms
Star Route Farms

Live Auction Items

All-Inclusive Dinner in the Dugout, Cocktail Party, and Tour at AT&T Park
Throw an exclusive party for 20 at the ballpark. Start with a champagne reception at Public House, then head up to AT&T Park’s Clubhouse for a private cocktail party, followed by a dinner in the dugout prepared by award-winning chef Traci des Jardins. Hosted by Public House with staff provided by Bon Appetit Management Company.
Private Dinner at Boulette’s Larder for 10 with special guest Michael Pollan
Converse with the distinguished academic and best-selling author Michael Pollan while delighting in exceptional artisanal cuisine with wine pairings prepared by Owner and Executive Chef of Boulette’s Larder, Amaryll Schwertner.
Hayes Valley Culinary Crawl
Grab 9 friends and stroll through the hottest new restaurant neighborhood—Hayes Valley—in a gourmet culinary crawl. With stops at Smuggler’s Cove, Boxing Room, Hayes Street Grill, and more.
Special Dinner for 8 at Della Fattoria’s Weber Ranch with special guest Joyce Goldstein
Bask in Sonoma County’s beauty and join a farm-centric feast at Weber Ranch in Petaluma, which is operated by Ed and Kathleen Weber, owners of the acclaimed Della Fattoria bakery and café. Dine with Kathleen, Ed and their special guest, legendary chef and author Joyce Goldstein.
Omakase Service for 6 at ICHI SUSHI + NI BAR
Revel in a private Japanese “omakase” style meal and let chef Tim Archuleta, owner and executive ched of ICHI Sushi, create custom dishes and drink pairings at his newest establishment in the Mission.
Real Food Adventure through Mexico
Enjoy an authentic taste of Mexico on this eight-day journey for two through three of Mexico’s most famous culinary capitals: Oaxaca, Puebla and Mexico City. Roundtrip airfare for two, 7 nights of accommodations, all breakfasts, 3 lunches, 3 dinners, guided tours of markets and cultural sites, and one cooking class are included.

Event Chairs

Daniel Capra, Paula LeDuc Fine Catering
Thom Fox, Bon Appétit Management Company
Taira Kater, The Slanted Door Group
Nate Keller, Sprig
Jill Koenen, Bon Appétit Management Company
Michael Pierce, Maverick
Staffan Terje, Perbacco
Scott Youkilis, MaverickHog & RocksHi Lo

NotesYour seating assignment will be given to you at the registration desk. IMPORTANT: If you are coming as a group but paying separately, in order to be seated together you must communicate the names of all members in your group to Christine Farren at christine@cuesa.orgPhotos from last year’s event by Drew Altizer Photography and Tory Putnam.