Levi Mezick, Harvest Table, in conjunction with Flavor! Napa Valley festival

Saturday, March 5, 2016, 12:00 pm - 12:45 pm

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Originally from Virginia, Executive Chef Levi Mezick brings a wealth of culinary expertise to Harvest Table.  Realizing early on that his passion lay in the craft of food, Levi began his career as a prep cook at the Relais & Chateaux property Clifton Inn in Charlottesville, VA at the age of 17. His impressive 20-year resume includes positions at renowned chef Daniel Boulud’s flagship restaurant Daniel and Café Boulud, stints at Oceana and Thomas Keller’s three Michelin star Per Se, as well as a European stage tour, which included stops at the famed Enoteca Pinchiorri in Florence, Italy.

As Executive Chef of Harvest Table, he’s found incredible excitement with the expansive culinary garden surrounding the restaurant, featuring hundreds of plants, herbs, botanicals, berries and more. The garden varietals challenge him to reach outside of his comfort zone and push the boundaries of farm-to-fork cuisine.  Mezick’s menus reflect the best ingredients of the surrounding areas and techniques that truly maximize the flavors and locality of the ingredients. 

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.