Evan Gotanda, Salt House
Saturday, October 15, 2016, 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.
A native of Los Angeles, Salt House Chef de Cuisine Evan Gotanda developed his culinary skills while working under some of the best chefs in LA. after graduating from Le Cordon Bleu in 2001. After a move to San Francisco in 2013, and a brief stint as the Chef de Cuisine at Chiaroscuro in North Beach, Chef Evan met Salt House Executive Chef Vernon Morales and joined the Stock and Bones Restaurant group in 2014 as the Chef de Cuisine at Anchor & Hope. Chef Morales and owner’s Chefs Mitchell and Steven Rosenthal soon recognized that Evan’s talents were perfectly suited for Salt House where Chef Evan stepped into the role of Chef de Cuisine in February of 2015.
Well versed in the San Francisco food scene, Chef Evan is committed to developing long lasting relationships with local farmers, fishermen and purveyors. With his team of cooks, he places an emphasis on learning the importance of where ingredients are from and treating them with the care they deserve. He is currently working on culturing butter, fermenting kimchi, and making vinegar from scratch.
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.