For flowerless dessert, swing by Mariposa for a wide variety, but don’t skip Miette.
Their macaron cookies and their pot de cremes are gluten-free.

For your haroset, you’ll need apples, and you can find them at Farm Fresh To You.

You’ll need cinnamon, and you’ll find it at Village Market.

And walnuts and raisins at G. L. Alfieri.

And honey at beekind.

For chopped liver, you can find chicken liver and duck fat at Golden Gate Meat.

For the shankbone for your sedar plate, you can also find it at Golden Gate Meat.

For your brisket, stop by Prather Ranch.

For your kosher wine, stop by Ferry Plaza Wine Merchant.

For freshly made gefilte fish, visit San Francisco Fish Company.

Happy Passover! Happy Pesach! Chag Pesach Sameach!

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Easter week wouldn’t be complete without Acme Bread‘s Sorta Cross Currant Bun, a slightly sweet currant and spice bun with the pleasant pop of candied citrus. They’re available every Friday, Saturday, and Sunday, including Easter Sunday. Place a special order in person at the sales counter no later than 12 noon the day before pickup to guarantee supply. Otherwise they are available on a first-come, first-serve

Saturday, February 18th, noon, Charles Phan, Executive Chef and Owner of the Slanted Door, will present a cooking demo featuring the seasonal bounty of the farmers market at CUESA’s Market To Table Demo. In 2004, Phan won the James Beard Award for “Best Chef: California,” and in 2014, The Slanted Door was awarded “Outstanding Restaurant.” In addition to his awards and accolades, Phan is a leader in the food community and has participated in countless charitable events. The demo will take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and is free to the public, with recipes and samples for all.

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

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Want to make your sweetheart’s day extra special? Mariposa’s chocolate layer cake is a perfect way to show your love! Shaped as a heart, this moist cake is dressed with a smooth chocolate ganache. As they say, “The way to someone’s heart is through their stomach.”

Chocolate Banana Marble Tea Cake: Fresh ripe bananas marbled with moist chocolate cake give this tea loaf just the right sweetness for a special Valentine’s treat.

Sweetheart Cookies: A delightful bunch of heart shaped sugar cookie sandwiches filled with semi-sweet chocolate ganache. A perfect gluten-free Valentine’s Day gift for your sweetheart!

‘Butter’ Cookies: These delicate heart shaped cookies have all the deliciousness of a traditional butter cookie without the butter (or gluten)! Topped with pink and red sanding sugar!

Viennese Tea Cookies: These bite size cookies are made with almonds and vegan butter then tossed in powdered sugar, similar to a Mexican Wedding Cookie or a Russian Tea Cookie – delicate and perfectly sweet.

Donuts: Mariposa’s vegan chocolate donuts are a customer favorite, don’t miss out!

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Marcella Hazan did for Italian cooking what Julia Child did for French. Her book, Essentials of Classic Italian Cooking, was the cookbook for Italian foods of her generation. Hazan, born in 1924, was a lover of good food and received many prestigious awards, such as the James Beard Foundation Lifetime Achievement Award in 2000. In the New York Times article Marcella Hazan and Her Namesake Bean, her husband Victor Hazan the wine writer says, “To Marcella, one of the ultimate pleasures in life was warm beans with good olive oil.” So naturally she found her way to Steve Sando‘s Rancho Gordo New World Specialty Food. They became online pen pals, and it wasn’t long before he asked her what bean she most missed from Italy. She told him it was the Sorana, a tiny creamy cannellini bean with the thinnest skin. The Rancho Gordo staff  went hunting for the seed and through some sleuthing and luck, they found it. Marcella passed away as the first batch of beans were harvested, and owner Steve Sando named these beans Marcella to honor her memory.

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