Cooking Demo with Barton Seaver & Hog Island Oysters
Saturday, May 28, 2011 - 11:45am - 12:30pm
CUESA is proud to welcome chef and author Barton Seaver to the kitchen! Chef Seaver is a National Geographic Fellow and Washington, D.C. chef and in his first book, For Cod and Country (May 2011, SterlingEpicure), he focuses on cooking with seafood that hasn’t been overfished or harvested using destructive methods.
Chef Seaver will use shellfish from Ferry Plaza Farmers Market vendor Hog Island Oyster Co. and Hog Island's John Finger will be on hand to talk about his local operation and answer questions.
Complimentary recipes and samples for attendees. Takes place in the CUESA kitchen under the North arcade of the Ferry Building. Book signing to follow demo.