35 Top Chefs • 4-Course Feast • 1 Unforgettable Evening
For more than a quarter century, CUESA has brought farmers and urban dwellers of all ages together to create a world where fresh, sustainably grown food is at the center of everyone’s plate, and family farming is viable for generations to come. Through farmers markets and education programs, we build community, share food knowledge and traditions, and support family farms that care for people as well as the earth. At CUESA’s Sunday Supper: A Farm to City Feast, food lovers, farmers, and chefs gather to celebrate this bold and growing movement for change. Funds from the Sunday Supper contribute more than 50 percent of the cost of CUESA’s education programs, which serve farmers, kids, and educators in cultivating a healthy food future that nourishes all.
OPENING RECEPTIONKick off the night with hors d’oeuvres, oysters, hand-crafted drinks, and a behind-the-scenes peek at the action-packed kitchen
FOUR-COURSE FEASTGather in the Ferry Building Grand Hall as teams of the city’s top chefs create unforgettable menus that pair fall flavors with specially selected wines and table-side presentations
SILENT & LIVE AUCTIONRaise your paddle for one-of-a-kind packages such as private dinners with acclaimed chefs, farm getaways, exclusive food experiences, and more.
VIP Ticket $375 ($250 tax deductible)General Admission Ticket $300 ($200 tax deductible)
To sponsor Sunday Supper, please contactChristine Farren: [email protected], 415.291.3276 x 101Sponsorship levels begin at $2,500
Participating Chefs & Restaurants
Michelle Polzine, 20th Century Cafe | Matthew Dolan, 25 Lusk | Brett Cooper, Aster | Jonny Black, Atelier Crenn | Manish Tyagi, August (1) Five | Belinda Leong, b. patisserie | Emmanuel Eng, Bix | Gabriela Cámara, Cala | William Werner, Craftsman and Wolves | Lisa Vega, Dandelion Chocolate | Reem Assil, Dyafa | Thomas McNaughton & Ryan Pollnow, Flour + Water & Central Kitchen | Brandon Peralta, Frances | Abel Padilla, Hog Island Oyster Co. | Traci Des Jardins & Audie Golder, Jardinière | Pim Techamuanvivit & Eric Weaver, Kin Khao | Melissa Reitz, Locanda Osteria & Bar | Reylon Agustin, Madera | Aaron Toensing, Maybeck's | Raj Dixit, Michael Mina | Brandon Jew, Mister Jiu's | Gavin Schmidt, The Morris | Mourad Lahlou, Mourad | Laurence Jossel, Nopa | Robert Hernandez, Octavia | Ken Tominaga & Kevin Schantz, PABU | Daniel Capra, Paula LeDuc Fine Catering & Events | Staffan Terje & Kelsey Coulson, Perbacco & barbacco | Michael Andreatta & Anthony Myint, The Perennial | Rodney Cerdan, Prospect | Charles Phan, The Slanted Door | Mark Sullivan & Rogelio Garcia, Spruce | Alex Hong, Sorrel
Participating Beverage Companies
El Tesoro Tequila | Farella Vineyard | Ferry Plaza Wine Merchant | Forlorn Hope Wines | Freeman Winery | Ketel One Botanicals | Maître de Chai | Noble Oak Bourbon | Outland Wines | Paula LeDuc Fine Catering & Events | Poe Wines | Revik Wine Co. | Ridge Vineyards | The Saratoga | Subject to Change Wine Co. | Two Mile Wines | More to come
Featured Farms
Brokaw Ranch Company | Four Sisters Farm | Green Thumb Organics | LeftCoast GrassFed | Medina Berry Farms | Oya Organics
Event Chairs
Madison Ginnett, AF&Co. | Trey Bertram, Ashes & Diamonds Winery | Maggie Spicer, Baana | Thom Fox, Bon Appétit Management Co. | Jill Koenen, Bon Appétit Management Co. | Josh Even, Tofino Wines | Taira Kater, Foxtail Catering | Aaron Toensing, Maybeck's | Michael Pierce, Oakland Spirits Co. | Sarah Henkin, Omnivore Books | Daniel Capra, Paula LeDuc Fine Catering & Events | Pam Mazzola, Prospect | Liz Subauste, Sobremesa | Kory Cogdill, Tacolicious
Notes
Your seating assignment will be given to you at the registration desk. If you are coming as a group but paying separately, in order to be seated together you must communicate the names of all members in your group on the order confirmation form. All dietary restrictions will be accomodated and there is an opportunity to share that information through the order form.
Tickets to the event are nonrefundable but are transferable to another event attendee. Please contact Christine Farren at [email protected].
Photos by Drew Altizer Photography and Amanda Lynn Photography.
show less
For more than a quarter century, CUESA has brought farmers and urban dwellers of all ages together to create a world where fresh, sustainably grown food is at the center of everyone’s plate, and family farming is viable for generations to come. Through farmers markets and education programs, we build community, share food knowledge and traditions, and support family farms that care for people as well as the earth. At CUESA’s Sunday Supper: A Farm to City Feast, food lovers, farmers, and chefs gather to celebrate this bold and growing movement for change. Funds from the Sunday Supper contribute more than 50 percent of the cost of CUESA’s education programs, which serve farmers, kids, and educators in cultivating a healthy food future that nourishes all.
OPENING RECEPTIONKick off the night with hors d’oeuvres, oysters, hand-crafted drinks, and a behind-the-scenes peek at the action-packed kitchen
FOUR-COURSE FEASTGather in the Ferry Building Grand Hall as teams of the city’s top chefs create unforgettable menus that pair fall flavors with specially selected wines and table-side presentations
SILENT & LIVE AUCTIONRaise your paddle for one-of-a-kind packages such as private dinners with acclaimed chefs, farm getaways, exclusive food experiences, and more.
VIP Ticket $375 ($250 tax deductible)General Admission Ticket $300 ($200 tax deductible)
To sponsor Sunday Supper, please contactChristine Farren: [email protected], 415.291.3276 x 101Sponsorship levels begin at $2,500
Participating Chefs & Restaurants
Michelle Polzine, 20th Century Cafe | Matthew Dolan, 25 Lusk | Brett Cooper, Aster | Jonny Black, Atelier Crenn | Manish Tyagi, August (1) Five | Belinda Leong, b. patisserie | Emmanuel Eng, Bix | Gabriela Cámara, Cala | William Werner, Craftsman and Wolves | Lisa Vega, Dandelion Chocolate | Reem Assil, Dyafa | Thomas McNaughton & Ryan Pollnow, Flour + Water & Central Kitchen | Brandon Peralta, Frances | Abel Padilla, Hog Island Oyster Co. | Traci Des Jardins & Audie Golder, Jardinière | Pim Techamuanvivit & Eric Weaver, Kin Khao | Melissa Reitz, Locanda Osteria & Bar | Reylon Agustin, Madera | Aaron Toensing, Maybeck's | Raj Dixit, Michael Mina | Brandon Jew, Mister Jiu's | Gavin Schmidt, The Morris | Mourad Lahlou, Mourad | Laurence Jossel, Nopa | Robert Hernandez, Octavia | Ken Tominaga & Kevin Schantz, PABU | Daniel Capra, Paula LeDuc Fine Catering & Events | Staffan Terje & Kelsey Coulson, Perbacco & barbacco | Michael Andreatta & Anthony Myint, The Perennial | Rodney Cerdan, Prospect | Charles Phan, The Slanted Door | Mark Sullivan & Rogelio Garcia, Spruce | Alex Hong, Sorrel
Participating Beverage Companies
El Tesoro Tequila | Farella Vineyard | Ferry Plaza Wine Merchant | Forlorn Hope Wines | Freeman Winery | Ketel One Botanicals | Maître de Chai | Noble Oak Bourbon | Outland Wines | Paula LeDuc Fine Catering & Events | Poe Wines | Revik Wine Co. | Ridge Vineyards | The Saratoga | Subject to Change Wine Co. | Two Mile Wines | More to come
Featured Farms
Brokaw Ranch Company | Four Sisters Farm | Green Thumb Organics | LeftCoast GrassFed | Medina Berry Farms | Oya Organics
Event Chairs
Madison Ginnett, AF&Co. | Trey Bertram, Ashes & Diamonds Winery | Maggie Spicer, Baana | Thom Fox, Bon Appétit Management Co. | Jill Koenen, Bon Appétit Management Co. | Josh Even, Tofino Wines | Taira Kater, Foxtail Catering | Aaron Toensing, Maybeck's | Michael Pierce, Oakland Spirits Co. | Sarah Henkin, Omnivore Books | Daniel Capra, Paula LeDuc Fine Catering & Events | Pam Mazzola, Prospect | Liz Subauste, Sobremesa | Kory Cogdill, Tacolicious
Notes
Your seating assignment will be given to you at the registration desk. If you are coming as a group but paying separately, in order to be seated together you must communicate the names of all members in your group on the order confirmation form. All dietary restrictions will be accomodated and there is an opportunity to share that information through the order form.
Tickets to the event are nonrefundable but are transferable to another event attendee. Please contact Christine Farren at [email protected].
Photos by Drew Altizer Photography and Amanda Lynn Photography.
35 Top Chefs • 4-Course Feast • 1 Unforgettable Evening
For more than a quarter century, CUESA has brought farmers and urban dwellers of all ages together to create a world where fresh, sustainably grown food is at the center of everyone’s plate, and family farming is viable for generations to come. Through farmers markets and education programs, we build community, share food knowledge and traditions, and support family farms that care for people as well as the earth. At CUESA’s Sunday Supper: A Farm to City Feast, food lovers, farmers, and chefs gather to celebrate this bold and growing movement for change. Funds from the Sunday Supper contribute more than 50 percent of the cost of CUESA’s education programs, which serve farmers, kids, and educators in cultivating a healthy food future that nourishes all.
OPENING RECEPTIONKick off the night with hors d’oeuvres, oysters, hand-crafted drinks, and a behind-the-scenes peek at the action-packed kitchen
FOUR-COURSE FEASTGather in the Ferry Building Grand Hall as teams of the city’s top chefs create unforgettable menus that pair fall flavors with specially selected wines and table-side presentations
SILENT & LIVE AUCTIONRaise your paddle for one-of-a-kind packages such as private dinners with acclaimed chefs, farm getaways, exclusive food experiences, and more.
VIP Ticket $375 ($250 tax deductible)General Admission Ticket $300 ($200 tax deductible)
To sponsor Sunday Supper, please contactChristine Farren: [email protected], 415.291.3276 x 101Sponsorship levels begin at $2,500
Participating Chefs & Restaurants
Michelle Polzine, 20th Century Cafe | Matthew Dolan, 25 Lusk | Brett Cooper, Aster | Jonny Black, Atelier Crenn | Manish Tyagi, August (1) Five | Belinda Leong, b. patisserie | Emmanuel Eng, Bix | Gabriela Cámara, Cala | William Werner, Craftsman and Wolves | Lisa Vega, Dandelion Chocolate | Reem Assil, Dyafa | Thomas McNaughton & Ryan Pollnow, Flour + Water & Central Kitchen | Brandon Peralta, Frances | Abel Padilla, Hog Island Oyster Co. | Traci Des Jardins & Audie Golder, Jardinière | Pim Techamuanvivit & Eric Weaver, Kin Khao | Melissa Reitz, Locanda Osteria & Bar | Reylon Agustin, Madera | Aaron Toensing, Maybeck's | Raj Dixit, Michael Mina | Brandon Jew, Mister Jiu's | Gavin Schmidt, The Morris | Mourad Lahlou, Mourad | Laurence Jossel, Nopa | Robert Hernandez, Octavia | Ken Tominaga & Kevin Schantz, PABU | Daniel Capra, Paula LeDuc Fine Catering & Events | Staffan Terje & Kelsey Coulson, Perbacco & barbacco | Michael Andreatta & Anthony Myint, The Perennial | Rodney Cerdan, Prospect | Charles Phan, The Slanted Door | Mark Sullivan & Rogelio Garcia, Spruce | Alex Hong, Sorrel
Participating Beverage Companies
El Tesoro Tequila | Farella Vineyard | Ferry Plaza Wine Merchant | Forlorn Hope Wines | Freeman Winery | Ketel One Botanicals | Maître de Chai | Noble Oak Bourbon | Outland Wines | Paula LeDuc Fine Catering & Events | Poe Wines | Revik Wine Co. | Ridge Vineyards | The Saratoga | Subject to Change Wine Co. | Two Mile Wines | More to come
Featured Farms
Brokaw Ranch Company | Four Sisters Farm | Green Thumb Organics | LeftCoast GrassFed | Medina Berry Farms | Oya Organics
Event Chairs
Madison Ginnett, AF&Co. | Trey Bertram, Ashes & Diamonds Winery | Maggie Spicer, Baana | Thom Fox, Bon Appétit Management Co. | Jill Koenen, Bon Appétit Management Co. | Josh Even, Tofino Wines | Taira Kater, Foxtail Catering | Aaron Toensing, Maybeck's | Michael Pierce, Oakland Spirits Co. | Sarah Henkin, Omnivore Books | Daniel Capra, Paula LeDuc Fine Catering & Events | Pam Mazzola, Prospect | Liz Subauste, Sobremesa | Kory Cogdill, Tacolicious
Notes
Your seating assignment will be given to you at the registration desk. If you are coming as a group but paying separately, in order to be seated together you must communicate the names of all members in your group on the order confirmation form. All dietary restrictions will be accomodated and there is an opportunity to share that information through the order form.
Tickets to the event are nonrefundable but are transferable to another event attendee. Please contact Christine Farren at [email protected].
Photos by Drew Altizer Photography and Amanda Lynn Photography.
read more
For more than a quarter century, CUESA has brought farmers and urban dwellers of all ages together to create a world where fresh, sustainably grown food is at the center of everyone’s plate, and family farming is viable for generations to come. Through farmers markets and education programs, we build community, share food knowledge and traditions, and support family farms that care for people as well as the earth. At CUESA’s Sunday Supper: A Farm to City Feast, food lovers, farmers, and chefs gather to celebrate this bold and growing movement for change. Funds from the Sunday Supper contribute more than 50 percent of the cost of CUESA’s education programs, which serve farmers, kids, and educators in cultivating a healthy food future that nourishes all.
OPENING RECEPTIONKick off the night with hors d’oeuvres, oysters, hand-crafted drinks, and a behind-the-scenes peek at the action-packed kitchen
FOUR-COURSE FEASTGather in the Ferry Building Grand Hall as teams of the city’s top chefs create unforgettable menus that pair fall flavors with specially selected wines and table-side presentations
SILENT & LIVE AUCTIONRaise your paddle for one-of-a-kind packages such as private dinners with acclaimed chefs, farm getaways, exclusive food experiences, and more.
VIP Ticket $375 ($250 tax deductible)General Admission Ticket $300 ($200 tax deductible)
To sponsor Sunday Supper, please contactChristine Farren: [email protected], 415.291.3276 x 101Sponsorship levels begin at $2,500
Participating Chefs & Restaurants
Michelle Polzine, 20th Century Cafe | Matthew Dolan, 25 Lusk | Brett Cooper, Aster | Jonny Black, Atelier Crenn | Manish Tyagi, August (1) Five | Belinda Leong, b. patisserie | Emmanuel Eng, Bix | Gabriela Cámara, Cala | William Werner, Craftsman and Wolves | Lisa Vega, Dandelion Chocolate | Reem Assil, Dyafa | Thomas McNaughton & Ryan Pollnow, Flour + Water & Central Kitchen | Brandon Peralta, Frances | Abel Padilla, Hog Island Oyster Co. | Traci Des Jardins & Audie Golder, Jardinière | Pim Techamuanvivit & Eric Weaver, Kin Khao | Melissa Reitz, Locanda Osteria & Bar | Reylon Agustin, Madera | Aaron Toensing, Maybeck's | Raj Dixit, Michael Mina | Brandon Jew, Mister Jiu's | Gavin Schmidt, The Morris | Mourad Lahlou, Mourad | Laurence Jossel, Nopa | Robert Hernandez, Octavia | Ken Tominaga & Kevin Schantz, PABU | Daniel Capra, Paula LeDuc Fine Catering & Events | Staffan Terje & Kelsey Coulson, Perbacco & barbacco | Michael Andreatta & Anthony Myint, The Perennial | Rodney Cerdan, Prospect | Charles Phan, The Slanted Door | Mark Sullivan & Rogelio Garcia, Spruce | Alex Hong, Sorrel
Participating Beverage Companies
El Tesoro Tequila | Farella Vineyard | Ferry Plaza Wine Merchant | Forlorn Hope Wines | Freeman Winery | Ketel One Botanicals | Maître de Chai | Noble Oak Bourbon | Outland Wines | Paula LeDuc Fine Catering & Events | Poe Wines | Revik Wine Co. | Ridge Vineyards | The Saratoga | Subject to Change Wine Co. | Two Mile Wines | More to come
Featured Farms
Brokaw Ranch Company | Four Sisters Farm | Green Thumb Organics | LeftCoast GrassFed | Medina Berry Farms | Oya Organics
Event Chairs
Madison Ginnett, AF&Co. | Trey Bertram, Ashes & Diamonds Winery | Maggie Spicer, Baana | Thom Fox, Bon Appétit Management Co. | Jill Koenen, Bon Appétit Management Co. | Josh Even, Tofino Wines | Taira Kater, Foxtail Catering | Aaron Toensing, Maybeck's | Michael Pierce, Oakland Spirits Co. | Sarah Henkin, Omnivore Books | Daniel Capra, Paula LeDuc Fine Catering & Events | Pam Mazzola, Prospect | Liz Subauste, Sobremesa | Kory Cogdill, Tacolicious
Notes
Your seating assignment will be given to you at the registration desk. If you are coming as a group but paying separately, in order to be seated together you must communicate the names of all members in your group on the order confirmation form. All dietary restrictions will be accomodated and there is an opportunity to share that information through the order form.
Tickets to the event are nonrefundable but are transferable to another event attendee. Please contact Christine Farren at [email protected].
Photos by Drew Altizer Photography and Amanda Lynn Photography.
show less
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San Francisco Ferry Building
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One Ferry Building , San Francisco, CA 94111
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