Join the free cooking demo and tasting with Washoe Valley Duck Farm at the Ferry Building in The Embarcadero on Saturday, August 19th, from 12:00 pm to 12:45 pm, in San Francisco, California.
Chef John Griffiths’ earliest food memories are of his Southern grandmother’s cooking in his childhood. The pleasure of delicious slow-cooked collards with bacon and fruit cobblers inspired his evolving career behind the stove. Chef Griffiths has diversified his career in the years since 2007, leading a restaurant consultancy firm, acting as executive chef for Bon Appetit at Washington University, and reimagining a modern, season-forward Italian restaurant.
In early 2013, he succumbed to the natural beauty, superior weather, and incomparable produce of California, and he moved to Sacramento to lead The Kitchen Restaurant. Griffiths moved to the Bay Area in late 2014 to join the team at The Advocate in Berkeley as the opening executive chef. In March of 2016, Chef Griffiths joined the team at Bluestem Brasserie as Executive Chef, where he now oversees the seasonally evolving menu and whole-animal butchery practices.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
This cooking demo is made possible by CUESA, which has over 100 food, fruit, and vegetable vendors on Saturdays and the entire Bay as its beautiful backdrop.
