This weekend the Ferry Building Marketplace will host over 40 chefs for its annual Sunday Supper, a fundraiser for the Center for Urban Education about Sustainable Organization (or CUESA, as it is known to Ferry Plaza Farmers Market goers).

Tables of 50 will be set with a gorgeous autumn theme by Paula Le Duc Fine Catering, the Ferry Building's official catering company. Each table will be served a different menu, making for an exciting, unique dining experience.

The Sunday Supper, now in its fourth year, is as much a celebration of the farmers' market CUESA has produced for over 15 years as it is of the farmers, the food they grow, and the chefs who turn it all into dishes we go back to their restaurants for year after year. Not convinced you can attend? Take a look see at a few of the courses that might await you:

Nate Appleman of A16
Sausage Stuffed Pork Trotter Braised in Mosto with Polenta

Melissa Perello of Fifth Floor
Herb Roasted Beef, Antebellum Grits and Wild Mushroom Ragoût

Craig Stoll of Delfina Restaurant
Roasted Guinea Hen with Moscatto Grapes, Vin Santo and Freshly-Milled Polenta

and for dessert...

Alexander Espiritu of The Dining Room at the Ritz-Carlton
Kabocha Squash Tart with Concord Grape Gelée

Alison Sullivan of Boulettes Larder
Fall Apple Pave

and Bay Area Bites' very own:
Shuna Fish Lydon, Pastry Chef, Writer and Instructor
Anson Mills Buckwheat French Butter Cake with October Fruit Compote

CUESA Sunday Supper Information
Purchase Tickets
Eggbeater: Sunday Supper