Mark Dommen, One Market
Saturday, October 26, 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.
Mark Dommen has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.
Dommen describes his approach to cooking as blending the freshest, seasonal ingredients from California, while using the classic French techniques. His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.
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.