CUESA is the world-class nonprofit that runs the San Francisco Ferry Building Farmers Market, and sponsors weekly cooking classes held at the market taught by local chefs.
We did two dishes in class today, including Pomegranate Molasses Sparkler.
A combination of ingredients such as fresh pomegranate juice, pomegranate molasses, vodka and sparkling water.
The second is Autumn Tempeh Salad.
Tempeh is a meat alternative made from whole soybeans, unlike tofu which is made from processed beans.
First prep the squash and take the seeds out.
String the celery
And chop it using correct technique. Fingers tucked under allows the knuckle or mid finger to become a block to the knife.
Don’t forget the onion!
Bake the squash, saute the onion and celery, and dress according to the recipe and Wha La!
Autumn Tempeh Salad
Feed your happy, hungry crowd.
Thanks to the CUESA staff for all the help and the fun!