Last Saturday, Chef was invited to do a seasonal cooking demo for CUESA (Center for Urban Education about Sustainable Agriculture) at Ferry Plaza's Farmer's Market. Nearly every Saturday, these Chef demos take place right outside of the Ferry Building and are free to the public. Here's a calendar of event: http://www.cuesa.org/events. I ended up tagging along to help plate up some samples for the guests and to take a few pictures of course!
To start, Chef Corey made a salad of Fall Greens, Fuyu Persimmons, Baby Beets, French Breakfast Radishes, Goat's Milk Yogurt and Toasted Coriander.
After, he served an Olive Oil Poached Filet of Beef with Pearled Barley, Pickled Pearl Onions and a Broccoli di Ciccio Vinaigrette.
Both dishes were well balanced and deliciously light and satisfying. The beef was my favorite, so tender it melted in my mouth.
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