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Gay Travel: San Francisco's Culinary Revolution Continues
San Franciscans live with an abundance of food harvested fresh near their doorsteps year around. Nowhere is this profusion of delectable delights more visible than at the Ferry Plaza Farmers Market open three days a week and situated along the Embarcadero, at the very edge of the city where the tall downtown office towers end and the sea begins.

On a recent Saturday morning the sun succeeded in burning off the fog that enshrouded the Golden Gate Bridge, and the water sparkled. Commuter boats chugged, bound for Sausalito or Tiburon. The seagulls and sea lions splashed about, competing for fishy morsels. By nine o'clock buskers and circus artists arrived to work the crowds that were otherwise preoccupied filling their grocery carts and knapsacks with collard greens, beets, leeks, Meyer lemons, and an array of baked goods.

Mingling amidst the masses are several of the city's best-known chefs, like Hotel Nikko's Philippe Striffeler, who frequent the market each week. In the last five or six years, these chefs have transformed the culinary scene in San Francisco into one with an artisan global reputation. The chefs shop here and then trundle off to kitchens all around town to produce hand crafted sauces, house cured meats, and colorful vegetable dishes, all of them using the produce harvested at organic farms that practice sustainable agriculture.

Full Story from Edge Boston

Click here for gay travel resources in San Francisco.


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Published on:  March 14, 2012

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