Fortunately for chefs, restaurants, and foodies in the Bay Area, we're surrounded by arguably the nation's best and most diverse farmland, boasting some of the most coveted organic crops, dairy, meat, poultry, and pork available (admittedly, we might have a little regional bias here).
A large reason for this abundance of quality farmland is the Marin Agricultural Land Trust (MALT)--a 48,000 acre stretch of protected farms.
The lessons of elementary school science have over the years, converted from a solid mass to a sparse gaseous element. Since most of us never use or talk about science in daily conversation, even the most basic concepts can be hard to harness. In preparation of our next Farm-To-Fork, over the next month, we’ll be talking a lot of science. It’s not the sexiest part of cooking or eating, but - from the dirt to the kitchen - it is the most essential part of food.
At Farm-To-Fork, we're not afraid to switch things up a little. Just as chefs and farmers are constantly adapting, we too welcome change and growth with open arms. So, after some careful thought and consideration, we're very excited to announce that we've revamped our event concept and we're introducing it to the world on Sunday, October 30!
We recently had the chance to spend a day in the life of a San Francisco chef during our film shoot with Mattia Marcelli, the featured chef at our August 20 dinner at The Village.
On our shoot, we followed the chef as he picked up some fresh veggies at CUESA's Ferry Plaza Farmers Market (a portion of the proceeds from our event will be donated to CUESA), using all of his senses to carefully select the perfect ingredients. He then took us back to his kitchen at 54 Mint where he meticulously crafted his signature handmade ravioli and spaghetti.
We're excited to introduce Stephen Satterfield as Farm To Fork SF's brand new Head of Operations! Stephen is what we've been calling a Swiss Army knife of the food and beverage industry--a trained chef and sommelier, he's worked in urban farming, agricultural nonprofits, just about every restaurant position there is, and, perhaps most importantly for us, Stephen is a talented writer and digital media producer.
On May 8, Chef Tu David Phu will be the featured chef at our kickoff event, serving a 5-course, Bay Area-influenced Vietnamese seafood menu. With the Farm To Fork SF event series, it's our goal to tell the story behind each meal, and the influences, cultural background, and personality of the chef are a big part of that story. So, with that in mind, we bring you "About The Chef," our very first blog post, giving you a little more info on what drives our first featured chef! Check back soon for more content, including videos and photos...