Join the free cooking demo and tasting with Washoe Valley Duck Farm at the Ferry Building in The Embarcadero on Saturday, July 29th, from 10:30 pm to 11:15 pm, in San Francisco, California.

Tu David Phu is a Vietnamese-American chef and forager. He has worked at some of the nation’s top Michelin-rated restaurants, including: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Chef Tu was Executive Chef of Gather in Berkeley and now is garnering press and attention with his weekly pop up dinners “AN – a Vietnamese Dining Experience.” Most recently he was named part of San Francisco Chronicle’s 2017 Rising Star Chefs.

But long before cooking professionally, Chef Tu had a rich culinary background. His family hails from the Island of Phu Quoc, in South Vietnam. His frequent trips to Vietnam immersed him in the practices, ingredients, techniques, and flavors of Vietnamese cuisines.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.

This cooking demo is made possible by CUESA, which has over 100 food, fruit, and vegetable vendors on Saturdays and the entire Bay as its beautiful backdrop.