It was summer in a glass at tonight’s CUESA Summer Cocktail Event in the Grand Hall of San Francisco’s Ferry Building.

CUESA, or the Center for Urban Education about Sustainable Agriculture, puts on the weekly farmers market at the Ferry Building. And tonight it joined forces with the U.S. Bartenders’ Guild to celebrate summer’s bounty with the seasonal cocktail party, this one celebrating travel inspiration with the theme “Get Away in a Glass.”

The event typically includes two full glasses of a specialty cocktail and small bites from some of the city’s more popular restaurants. But this time they upped the ante with three full cocktails. I felt the food this go around was on the lighter side, but that didn’t seem to dampen the party atmosphere as the crowds mingled and tasted the various mini tastings of cocktails.

The cocktails really shined, showing how San Francisco’s specialty cocktail scene is still among the best in the world.

novela

The “El Paso Sunset” by Novela, made with Ketel One vodka, bell pepper juice, lemon juice, vermouth, yellow chantreuse, and guajillo chipotle syrup. It was spicy.

beef tartare

Dirty Habit’s small bite was a bit fancy, serving up Wagyu beef tartare with red curry and pickled mushroom.

revival bar and kitchen

Goat bacon five-alarm chili with peanuts, fried lentils and garlic cream by Chef Sophina Uong of Revival Bar and Kitchen in Berkeley.

Rye

“The Fennel Countdown” from Rye was a refreshing watermelon basil drink.

melon cocktail

You can’t have summer without melons, or the “Melondramatic” cocktail by Rick Dobbs of the Last Word.

Noted pizzaiolo and restaurateur Tony Gemignani was on hand to serve up his "Farmer's Focaccia" topped with pluot and strawberry relish, hand-pulled mozzarella, strawberry oro blanco shrubs, fromage blanc, and basic cream.

Noted pizzaiolo and restaurateur Tony Gemignani was on hand to serve up his “Farmer’s Focaccia” topped with pluot and strawberry relish, hand-pulled mozzarella, strawberry oro blanco shrubs, fromage blanc, and basil cream.

ceviche

There’s always a ceviche dish. This one was courtesy of Lolinda.

Another raw fish bite.

Another raw fish bite. This was Coho Salmon gravlax from Gaspar Brasserie.

Dzu Nguyen

Bartender Dzu Nguyen of Raven Bar and Lounge was looking dapper and summery serving up a drink called “Figure Out Your Life.”

Farmer's Toast from Dusty Buns was a slice of toast loaded with avocado almond pesto, buttermilk farmer's cheese and heirloom tomato.

Farmer’s Toast from Dusty Buns was a slice of toast loaded with avocado almond pesto, buttermilk farmer’s cheese and heirloom tomato.

cheesecake

Something sweet, a bite of goat cheesecake with berry sauce from Honor Kitchen

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One Response to Celebrating Summer Fruits at CUESA’s ‘Get Away in a Glass’ Cocktail Night

  1. Brenda Ton says:

    I think I would’ve been disappointed on the lack of food options here, but I guess it is a cocktails event after all – and the cocktails do look mighty delicious.