“Food from the
Heart” at the Ferry Building Marketplace
Celebrate Valentine’s Day, Friday,
February 11th–Sunday, February 13th
Wine Chocolate Tango Tapas Romantic Recipes Heartfelt Food
Oysters
The second annual “Food from the Heart” at the Ferry
Building Marketplace kicks off on Friday, February 11th,
with a benefit for Slow Food from 5:00-8:00 p.m. The public
is invited to stroll through the candlelit Grand Nave where
the merchants and restaurateurs of the Marketplace will
offer seasonal hors d’oeuvres and Slow Food* will pour wine
from several wine bars ($5 per glass). There will be tango
and salsa dancing, chocolate demonstrations by Recchiutti
Confections, and Mort Rosenblum will be discussing his book,
“Chocolate: A Bittersweet Saga of Dark & Light.” Proceeds
from wine bar and hors d’oeuvres purchases benefit Slow Food
San Francisco. The entire Marketplace will be open until
8:00 p.m. for Valentine shopping. Inspired by the season of
love, the Epicurean revelry and delights carry on throughout
the weekend. Saturday, the Marketplace and the Ferry Plaza
Farmers’ Market will be brimming with heartfelt foods and
local chefs will offer cooking demonstrations on how to
prepare seasonal, romantic meals. Sunday, the celebration
continues with Epicurean demonstrations, merchant gift
ideas, farm-fresh flowers, and delectable seasonal food and
drink to tempt the senses.
Friday, February 11th, 5:00-8:00p.m: Slow Food Wine Tasting
Tango and salsa music will fill the nave, as wines from
distinguished vintners will be poured for $5 per glass.
Marketplace shops will extend their hours and offer
reasonably priced small bites inspired by the season of love
to benefit Slow Food. Tantalizing tapas include: Scharffen
Berger Chocolate Maker & Farmers’ Garden Chocolate Fondue;
McEvoy Ranch; Cowgirl Creamery; and Acme Bread–heart-shaped
fromage blanc cheese plate, chocolate macaroons from Miette
Patisserie, and CUESA’s (Center for Urban Education About
Sustainable Agriculture) Love Potion #9–a sustainable elixir
comprised of pomegranate juice, honey, and strawberries.
Recchiuti Confections will provide demonstrations of the
company’s chocolate artistry. Book Passage hosts Mort
Rosenbloom, author of “Chocolate: A Bittersweet Saga of Dark
& Light.”
Saturday, February 12th, 8 a.m. to 5 p.m.: Farmers’ Market &
MarketplaceValentine’s Offerings
Ferry Place Farmers’ Market will have an abundance of food
from the farm. Enticing demonstrations are scheduled at the
CUESA kitchen: At 10:30 a.m., Chef Eric Tucker, of the
pre-eminent vegan Millennium Restaurant, will demonstrate a
dish inspired by the restaurant’s famous full moon
Aphrodisiac dinner. At 11:30 a.m., renowned perfumer Mandy
Aftel, author of “AROMA: Cooking with Essential Oils”, will
enlighten all with fragrances that enhance our everyday
lives. Inside the Marketplace, merchants will offer a
plethora of heartfelt foods and gifts.
Sunday, February 13th, 11 a.m. to 5 p.m.: Food from the
Heart
Michael Recchiuti and Mark Asterlind will paint
confectionary masterpieces with melted chocolate.
Complimentary samples of the chocolate artwork will be
available–and proceeds from an auction of finished chocolate
canvas will benefit Slow Food. Hog Island Oysters will offer
Love on the Half Shell, a convivial celebration of oysters
and folklore. Special Valentine’s fare from the Marketplace
includes: monogrammed sweetheart cakes from Miette
Pattiserie, exquisitely boxed chocolates from Scharffen
Berger Chocolate Maker; farm-fresh bouquets from Oak Hill
Farm; heart-shaped cookies and pastries from Frog Hollow
Farm; Caviar from Tsar Nicoulai; floral- infused teas from
Imperial Tea Court; and suggested wine pairings from Ferry
Plaza Wine Merchants.
For more information on the Ferry Building Marketplace,
please visit: www.ferrybuildingmarketplace.com.
The Ferry Building Marketplace is dedicated to the
celebration of San Francisco’s artisan food culture and
cuisine and is supported by Equity Office, a company
committed to fostering the values of this community. Equity
Office is the principal investor responsible for the Ferry
Building’s historic rehabilitation, and serves as the
property manager for the Ferry Building.
*SLOW FOOD is a nonprofit international, eco-gastronomic
organization that supports a biodiverse, sustainable food
supply, local producers, heritage foodways, and rediscovery
of the pleasures of the table. For more information, see
www.slowfood.com.