Join Executive Chef jW Foster of the Fairmont Hotel San Francisco and beekeeper Helene Marshall of Marshall's Farm for an interview and cooking demonstration which will teach you how sweet it is to cook with local honey! Learn about the ins and outs of bee keeping from Helene, while Chef jW makes a Lavender Honey - Citrus Cured Wild Salmon Carpaccio with Green & White Asparagus, Artichoke-Fennel Salad, with House Honey & Dijon Creme Fraiche. All attendees will taste a sample of the dish, and take home the recipe.

Foster partnered with Marshall’s Farm to install beehives at the Fairmont Hotel's rooftop garden last year, and this spring will yield the first of his home-harvested honey to be used at the hotel’s afternoon tea service. 

Marshall's Farm Natural Honey has hives placed in 70 locations throughout the greater Bay Area. Additional migratory bee hives are taken to orange groves, alfalfa fields, and other locations on a seasonal basis to pollinate their crops. All honey is bottled at Marshall's Honey House in American Canyon, approximately 49 miles from the Ferry Plaza Farmers Market.  Their honey is raw, unheated, and unfiltered. No heat whatsoever is used in the extraction of the honey, and the honey never rises above the temperature of the hive. 

With your $10 contribution to CUESA, you’ll get an amazing farmers market-inspired gift bag with the Fairmont's own honey and other special gifts.