Frog Hollow Farm‘s very own Chef Becky’s chocolate orange marmalade cake is the perfect marriage of good quality dark chocolate and sweet navel oranges. This classic blackout cake — made with coffee to enhance the rich flavor of dark chocolate — is frosted with a dark, creamy chocolate ganache (made with 60% dark organic Guittard chocolate). It features a thin layer of Frog Hollow Farm’s popular navel orange marmalade nestled in the middle. Moist and decadent, this cake is every chocolate lover’s dream.
Fort Point Beer Company brings San Francisco Beer Week to the Ferry Building with events and featured products like the Fort Point/Humphry Slocombe Happy Hour Friday, February 17, 4pm-6pm at the Fort Point Taproom featuring Manzanita Ice Cream and Beer Floats.
And Fort Point Supports the National Parks on Sunday, February 12 and Wednesday, February 15. All sales of their Park beer will be donated to the Golden Gate National Parks Conservancy. In addition, Fort Point will have on hand *New Frontier*, the SF Brewers’ Guild collaboration kölsch; *Automatic*, their new Export Lager; as well as fresh batches of *Animal* IPA.
February is always a fun month at San Francisco Fish Company, with the weather in February lets us know that spring is close by. They have two big celebrations in February: Valentine’s Day and Mardi Gras.
Start your Valentine’s Day menu with Evans Bay Oysters from British Columbia. These oysters are another outstanding product from local seafood source at CleanFish. They have a nice briny start and a sweet cucumber-like finish; yum! Caviar is always a fun treat for this day, and SF Fish Co are stocked with a full range of domestic and imported. They sell blinis to go with your choice. Thank you to local San Francisco Specialty Foods that provides SF Fish Co with these products and their expertise that they pass on to you.
For an entree, all-time favorites include Salmon and Scallops or Lobster. And this year SF Fish Co recommends something a bit different: Roasted Dungeness Crab! This is a great way to enjoy one of the bay area’s favorite food items and stretches your culinary imagination. They always have fresh cooked crabs too; either way is a winner!
SF Fish Co has been celebrating Mardi Gras every Tuesday as “Fat Tuesday” for the last 11 years. They love the food from the New Orleans area and apparently their customers do too! Every week in their kitchen they make tasty Gumbo, Shrimp Creole (my favorite!), Seafood Jambalaya, Blackened Catfish sandwich, Red Beans & Rice with fried Basa, Shrimp Po’ boy, Soft Shell Crab Po’ Boy, Crawfish Ettouffee, and Oyster Po’ Boy. Come on in any Tuesday and celebrate this special day with SF Fish Co! And on the 7th, you might be lucky and get a piece of traditional King Cake.
With more than 300 participating chefs representing 175+ businesses, CUESA’s Market to Chef Program reaches deep into the culinary community. The program supports chefs through exclusive access to priority parking and equipment at the Ferry Plaza Farmers Market, a monthly email specific to industry needs, educational opportunities, and invitations to CUESA’s cooking demos and fundraisers that increase chefs’ public visibility