Come at the CUESA Classroom for a free cooking demo and tasting with Brokaw Ranch Company on Saturday, May 20th at the Ferry Building, The Embarcadero in San Francisco, California from 10:30 am to 11:15 am.
The event will feature Erik Lowe, who is a native of Salt Lake City, Utah. He landed his first restaurant job through a serendipitous ride, after his car broke down, from a chef. Later Lowe enrolled at the California Culinary Academy in San Francisco, and after graduation he took a job at Jeanty at Jack’s under the tutelage of chef Justin Deering.
It was during his time at Real Restaurants that Lowe met his business partner and pastry chef Aaron Toensing. Together, they began to joke about opening a restaurant, a fantasy that evolved from a burger spot to a traditional red sauce joint, which started as Spaghetti Bros. and is now known as Maybeck’s, a refined San Francisco eatery serving up innovative American standards.
