On May 8, 2016, renowned Bay Area Chef Tu David Phu served an ocean-themed, five-course dinner featuring locally harvested seaweed from the California coast to kickoff Farm to Fork SF's immersive pop up series at The Village in San Francisco. This is a short clip from a series of videos played at the event.
About Chef Tu:
One the nation's premier farm to table cooks, Chef Tu's resume includes stints at the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Most recently, Chef Tu was Executive Chef of Gather in Berkeley.
Growing up on the island of Phu Quoc in Southern Vietnam, Chef Tu blends Western and Eastern cooking techniques, working with seasonal, locally abundant ingredients, along with harder-to-find and less-commonly known ingredients.
Farm to Fork SF:
We believe a meal is best enjoyed when everyone at the table truly understands all the elements that went into creating it. From the experiences and cultural background of the chef to the land that each ingredient on your plate comes from, every meal tells a story. The Farm To Fork SF Pop-Up Dinner Series is designed to tell these stories, forming real connections between our guests, our chefs, and the food being served.
To bring these stories to life, we create a short film documenting each chef as they develop their menu, source their ingredients, and create the dishes for their pop-up dinner. At our events, guests will have the chance to speak to the chef and watch the film on our 75 ft. projection wall, fully immersing diners into the process and hard work that went into every dish.
With each event, it’s our mission to provide diners with an experience that truly connects them to the people and places that make their meal possible.
Special Thanks to EatFeastly for providing us the location for this project.