Evan Allumbaugh, Flour + Water
Saturday, August 26, 2017, 10:30 am - 11:15 am
Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Chef Evan Allumbaugh’s appreciation for Italian cuisine was a long time coming; he was making homemade pasta for his parents at age 11 at home in Orange County. This is also where he began his career working at a small trattoria for a Naples born-and-raised chef in high school. After finishing his studies at the San Diego Culinary Institute, Evan went to Italy to stage at the Two Michelin Starred Lake Como restaurant, Villa Crespia. He returned three months later and landed a job in Scottsdale, working the pasta station for a full year. Evan earned the opportunity to work at Michael Mina’s restaurant in Orange County before moving up to San Francisco in 2012. He started at flour+water as a line cook shortly there after and has since moved his way up to Chef de Cuisine. His favorite part of being a Chef at flour+water is the freedom that he has to test and try out anything. He loves that the creative possibilities in cooking are endless.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.