CUESA Owns Summer With Farmers Market Cocktails

The Soiled Dove

Sometimes, figuring out what to do with all that extra daylight that summer provides can be a challenge. Plants use it to grow, dogs use it to pant, children use it to throw tantrums about how they have to go to bed even though it’s not dark yet, and adults use it to drink.

If you’re tired of beer on the beach and Chardonnay on the patio but you’re still glad it’s not Labor Day yet, head to the Ferry Building’s second-floor Grand Hall on Wednesday, Aug. 5, as the Center for Urban Education on Sustainable Agriculture (CUESA) does what they do best: turns fresh produce into highly quaffable cocktails with the help of the foodie universe’s brightest stars.

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It's Getaway in a Glass, and it's much cheaper and more ethical than a trip to Sea World. Herradura Silver, Ketel One, and Mount Gay Black Barrel Rum are the presenting spirits, but the tasting spirits are many: No 209 gin, St. George Spirits All Purpose Vodka, H by Hine (VSOP), and others. Over a dozen bartenders, representing some of San Francisco’s sexiest booz-atoriums, will be present, from 15 Romolo’s Bryan Shoffit to Rye’s Max Gerasimenko to Nora Furst of Lolinda and Crystal Chasse of Dirty Habit. Among chefs, expect Sophina Uong of Revival Bar + Kitchen, Chris Jones of Gaspar Brasserie, Tony Gemignani of Tony’s Pizza Napoletana, and others.

Tickets are $50, but that’s only important if you’re one of those people who likes to quantify the costs of priceless memories. Proceeds support CUESA’s educational initiatives and the US Bartenders’ Guild’s professional development programs. Inebration supports moderate-to-high feelings of warmth and empathy and helps sustain humanity’s love of the summer months.

Getaway in a Glass, Thursday, Aug. 5, 5:30-8 p.m., at the Ferry Building's Grand Hall.

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