Val Cantu, Californios, featuring Tomales Farmstead Creamery

Saturday, March 18, 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. This demo will highlight a farmer-chef relationship forged and sustained at the farmers market, featuring Tomales Farmstead Creamery.

Val is a Texas-raised chef inspired by the traditions of Mexican flavors. His first taste of the culinary scene was through his father’s restaurant, learning the tips and tricks to tortilla making. Although he had several family recipes under his belt, he didn’t dive into the restaurant world until he graduated from the University of Texas, having majored in English Literature with a business minor. His relationship with food drew him away from his previous career prospects in law, and in 2009, Val started work alongside Tyson Cole at Uchi in Austin. After stages at several notable restaurants in San Francisco and after working at Sons & Daughters, he opened his own restaurant, Californios, where he offers new perspectives on Mexican flavors through his 16 course tasting menu, which has garnered him a Michelin star and widespread acclaim.

Residing on a pristine 160-acre plot of land, Tomales Farmstead Creamery is located in West Marin County.  The high-quality milk and cheese operation is supported by David Jablons and Tamara Hicks, with their two daughters Josy and Emmy. The Creamery specializes in goat and sheep dairy specialities, renowned for its variety of livestock, such as Alpine, Oberhasli, and other dairy goat breeds. As a form of thanks to the native land and the indigenous people who lived in what is now Toluma Farms, the Tomales Farmstead Creamery dedicates their cheese to the Miwok language and culture. They are proud of being 2014 silver medal winners at the American Cheese Society Conference for their Atika sheep and goat milk cheese.

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.