Join the free cooking demo and tasting with Washoe Valley Duck Farm at the Ferry Building in The Embarcadero on Saturday, August 19th, from 10:30 pm to 11:15 pm, in San Francisco, California.
Texas native chef Quinten Frye came of age feeding on Austin’s Tex-Mex, but it was a summer traveling through Mexico and cooking in San Miguel de Allende alongside Tacolicious’s Taco Lab chef-partner Donnie Masterton that informed him. In 2012, Quinten moved to Honolulu where he was honored as a James Beard Rising Star Chef Semi-Finalist for his work as the executive chef of Salt Bar & Kitchen, named “Hawaii’s Best New Restaurant.”
Simultaneously, he launched his own pop-up restaurant Cocina Modern Mexican. After a stint working in DC for Jose Andres, Frye relocated to San Francisco to helm Tacolicious’s Mission District kitchen and oversee menu development, seasonality and sustainability for all T-lish locations.
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.
