Connecting Restaurants to the Farm: A Workshop for Restaurant Professionals
Many top Bay Area chefs build relationships directly with local farmers by buying produce at the farmers market and working with it daily in their kitchens, but it's the front-of-house (FOH) team that ultimately communicates the importance of the food sourcing, purveyors, and the restaurant’s values to the consumer. How can FOH staff bridge the gap to be more engaged and knowledgeable about the farm? How can they represent the chef's and farmer's collaboration to the guests?
Join CUESA farmers market co-director Lulu Meyer, restaurant consultant Liz Subauste, farmer Aomboon "Boonie" Deasy, and chef and co-owner of Nopa Laurence Jossel for a lively discussion with practical, insightful advice, moderated by Shawndra McCrorey of Culinary Agents. The event begins with coffee, a light breakfast, and networking opportunities at 9:30 am. The panel discussion will run from 10 to 11 am, and conclude with a custom farmers market tour, designed to get the ball (and relationships) rolling.
This event is geared toward restaurant industry professionals, but all are welcome to attend!