Jose Miguel Smith, Parranga

Saturday, March 2, 2019, 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.

Executive Chef Jose Miguel Smith’s passion for cooking was first sparked during his childhood in Mexico, where he helped make fresh corn tortillas in the backyard of his family home. For him, each memory “has a flavor” and a smell, which he hopes to bring to the table for customers at Parranga.
When he later moved to California at 10 years old, he started helping with farmwork in Yolo County in the summers, and was inspired by the essence of different seasonal fruits and vegetables. To Jose Miguel, a connection to food and where it comes from is extremely important, and he brings this ingredient-driven philosophy to Parranga. The menu combines the rich tastes of his Mexican heritage with the freshest ingredients from Northern California. Considering Chef Jose Miguel’s bi-cultural upbringing, and his classical training in French, Japanese, American, Polynesian, and other Latin American cuisines, he is beyond prepared to create these flavor fusions.

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.