Matthew Dolan, Twenty Five Lusk

Saturday, June 3, 2017, 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, followed by a book signing hosted by Book Passage at their shop in the Ferry Building Marketplace.

Matthew Dolan is the Executive Chef and Partner of Twenty Five Lusk, a New American restaurant with classical French roots. He is also the author of the recently published book Simply Fish: 75 Modern and Delicious Recipes for Sustainable Seafood. As a graduate of the Culinary Institute of America in Hyde Park, New York, Chef Dolan has worked in various places including New Orleans, Finland, New York, and France. After moving to San Francisco, Chef Dolan worked as the executive chef at Garibaldi’s on Presidio before teaming up with his friend, and also CIA alum, to open Twenty Five Lusk in the fall of 2010.

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.