We here at Waterbar are involved in a ton of off-site events. This CAL- Stanford event is a little different then say our most recent event, the Red, White and Blue Ball hosted by Kristi Yamaguchi's Always Dream Foundation.
The Berkeley/Stanford Food Innovation & Design Symposium is a culmination of academic researchers, entrepreneurs, chefs, designers and students sharing in their perspectives of food innovation and what the future of food will look like. Chef Parke is honored in participating in such a community based event where he can share his philosophy in the kitchen, as well as his outlook and what makes Waterbar a driving force in the sustainability movement. Chef Parke has worked hard, and prided himself on the cultivation of the freshest, most local ingredients for a menu that truly mirrors his belief in simple, delicious food. Especially seafood!