Interview with Chef Demeatrie Funderburk, Cirque Du Soleil
For three months Cirque Du Soleil has been wowing crowds under the big top at their temporary home in San Francisco.
The culinary team has also been wowing attendees with their menu items for VIP’s who splash out a little more for an upgraded food experience.
As Cirque Du Soleil prepares to end their San Francisco run and move onto Seattle, Washington, new menus are being prepared.
KCBS Foodie Chap Liam Mayclem went inside the kitchen and met with Cirque Du Soleil Chef Demeatrie Funderburk and talked about the tasty offerings tailored specifically for the San Francisco audience.
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