Kim Alter, Nightbird, featuring Hodo

Saturday, August 10, 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.

Kim Alter is the chef/owner of Nightbird and adjoining Linden Room, her first solo projects, in San Francisco’s Hayes Valley. Alter formerly worked with the Daniel Patterson Group for at the helm of kitchens such as Haven and Plum in Oakland, California. Prior to that, she worked in some of the Bay Area’s most notable restaurant kitchens, including Manresa, Ubuntu, Aqua and Acquerello.

Chef Kim Alter of Nightbird will create a dish with Hodo products. Chef Kim Alter is passionate about whole plant cooking, and about utilizing the whole soybean, “seed to stalk” as she says, showing the full range of versatility of the different forms of the soybean. At Hodo’s Tofu Disrupt events, Chef Kim Alter’s cooking and the conversation she brought changed the way chefs and eaters think about tofu, yuba, soymilk. She chose to demo Hodo products at Mistura, South America’s largest culinary festival. She was one of the very first chefs to tour Hodo’s production facility, featured Hodo in the first Farmer – Chef dinner she cooked as an Executive Chef, and in her words has “been in love” ever since! 

All demos take place in the CUESA Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.