CUESA Seasonal Cooking Demo

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.  

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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!

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To start, Chef Corey made a salad of Fall Greens, Fuyu Persimmons, Baby Beets, French Breakfast Radishes, Goat's Milk Yogurt and Toasted Coriander.

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After, he served an Olive Oil Poached Filet of Beef with Pearled Barley, Pickled Pearl Onions and a Broccoli di Ciccio Vinaigrette.

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Both dishes were well balanced and deliciously light and satisfying.  The beef was my favorite, so tender it melted in my mouth.