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Biển ( Sea) highlighting locally harvested seaweed.

  • The Village 969 Market Street San Francisco, CA, 94103 United States (map)

AN by Chef Tu David Phu

in collaboration with

Farm to Fork San Francisco



We’re connecting the Bay Area’s most passionate farm to table chefs with food lovers for a series of one-of-a-kind dining events. At our communal pop-up dinners, you’ll not only enjoy a world class meal, but also gain a true understanding of the journey each ingredient on your plate took to get from its source to your fork. At our intimate seatings, you’ll have the chance to speak with the chef and view the making of your meal on our immersive 75ft projection screen, making for a fully connected dining experience.

Local Harvested Seaweed from California Coast

Local Harvested Seaweed from California Coast

Chef Tu family's island home (Phu Quoc) is  the fish sauce capital of Vietnam. Neighboring countries such as Cambodia, Thailand and Laos reflects in Phu Quoc Island's deeply traditional cuisine. Flavors consist of ferments, chilis and starches paired with a blessed bounty from the ocean (exotic tropical fish, crustaceans and seaweed). 

Come Dine with Chef Tu featuring an Ocean themed menu with locally harvested seaweed off the California Coast.

@The Village SAN FRANCISCO MAY 8th

Seating @ 5:30 pm & Seating @ 8:30 pm

Panel @ 8pm


Gỏi Trái Bơ

Will Brokaw Avocado & corn salpicon, dried sea lettuce, shrimp powder, charred onion petals


Cơm Con Don

Penn cove Mussels, turmeric-fried rice, sea celery, ginger, fishworm

Rau Câu

Seaweed consommé, pork, mushroom, Hodo Soy Tofu, mm, chili oil, ginger


Bánh Canh Tom

Handmade tapioca noodles, Oregon Bay Shrimp, egg yolk, serrano, scallion, medley of seeds


Green lentils, kombu, preserved kumquats, chia


 Q & A PANEL @ 8 PM



Panelists: Joseph & Andi Conte of Water2Table

Panelists: Joseph & Andi Conte of Water2Table

The main focus of Water2Table is to buy local hook & line fish directly from local fisherman and to deliver directly to restaurant kitchens. Our local hook & line fish comprises about 70% of our business from the months of May to November. The most common local fish I deliver includes White Seabass, Halibut, King Salmon, Petrale, Sand Dabs, Day Boat Albacore, Ling Cod, small inshore Rock Cod, Vermillion, Chili Pepper Rock Cod and Black Cod. I receive Dungeness crab, hand dip-net Squid, Herring, Sardines, Grass Shrimp, Local Octopus, Smelt and Skate throughout the year and in the winter. Also, I occasionally get Humboldt Squid, Barracuda and offshore catches of Swordfish and Yellowfin Tuna out of Southern California. This is all high demand product that usually sells out fast. We can discuss seasonality and what product is best suited as a menu item and which species are better suited as additions.

In addition to my premium local hook & line products, I carry a wide selection of West Coast, Pacific, East Coast, Japanese and European product. Also, I carry an excellent selection of shellfish and a limited amount of frozen product.

Joe & Andi Conte

Owners of Water2Table

Panelist: Chef  Tu David Phu

Panelist: Chef  Tu David Phu

Tu David Phu

Chef for the Evening at Farm to Fork SF

Panelists: Kevin Kelley

Panelists: Kevin Kelley

"Kevin Kelley, winemaker for his own Salinia label and several others. He is one of the emerging masters of Pinot Noir and makes wine in Santa Rosa, Calif." -SF GATE

Founder of SeaPalm, a uniquely California Bitter, infused with seaweed.

 Kevin Kelley

Wine-Maker, Founder of SeaPalm & Seaweed Forager

Moderator: Sarah Nelson

Moderator: Sarah Nelson

Sarah has worked on food-related projects in the Bay Area since 2008. She launched the Bay Area’s first Market Match, which gives farmers’ market customers who use food stamps extra funds to spend at the market, and a Veggie Rx program that helped diabetes patients increase their produce consumption while measuring positive health outcomes. Previously, she taught yoga and guided bicycle tours in France. In 2011, she founded the nonprofit Three Squares, which merged with 18 Reasons in 2013. She is passionate about cooking, rock climbing, riding her bike, and, yes, her job. She lives in San Francisco. Contact her at

Sarah Nelson

Executive Director of 18 Reasons

" This is my opportunity to introduce to diners regional Vietnamese Cuisine. Vietnamese food is more than just "BANH-MI,   PHO AND SPRING ROLLS."

-Chef Tu David Phu