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Please join Gaby Maeda, Chef de Cuisine at Statebird Provisions for a silken tofu demo this coming Saturday, April 20, at the CUESA & The Ferry Plaza Farmers Market CUESA Classroom from 12-12:45pm.
State Bird Provisions has been an important partner of ours, as chef-owners Stuart Brioza and Nicole Krasinski have brought our tofu, yuba & soymilk into their kitchens (The Progress & The Workshop SF) over the years and have truly brought out the best characteristics of our ingredients alongside the bounty of other Northern California ingredients they source from local farmers and food makers.
We've known @gmaeda25 for years now, as she comes to the market to do her sourcing and is adept at all things Hodo! We look forward to getting a taste of her two seasonal silken tofu dishes, and if you haven't had an opportunity to snag a seat at State Bird, make sure you come by this weekend!
On a recent visit from the culinary team at SBP, upon surveying the factory floor, @atomicstew coined the term #soybeanslaughterhouse. We thank @handsthatknowyou for introducing him to the beauty of tofu! @ Ferry Building Farmers Market
