Celebrate Valentine’s Day, Friday, February 11th–Sunday, February 13th
Published: February, 2005
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.
