THIS EVENT HAS SOLD OUT.
for thought and your belly.
invites you to our San Francisco Issue 6 launch party
Scope out our first butchery demonstration as Chef Ryan Farr
breaks down a whole pig. Snack through a nose-to-tail beef
cooking presentation from Sam White and Chris Kronner. And
to sweeten the deal, Staffan Terje will serve his famous
charcuterie and now infamous meat desserts (bacon marshmallows!)
Executive Chef Thom Fox of Acme will be dishing
up rotisserie meats and there will be seasonal vegetarian
dishes from Leif Hedendal. Cocktails, wine and beer will
Meat & Greet for Issue Six, with demonstrations
Sunday, January 11th
6pm to 9pm
24 Willie Mays Plaza
(at the corner of 3rd and King Streets,
adjacent to AT&T Park)
$25 per person. Purchase advance tickets here.There will be an extremely limited
number of tickets at the door. ***
are going fast, so buy yours today!
Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Elegance and CHEFS
Sam White & Chris Kronner (OPENrestaurant)
Ranch Meat Co.
Devil's Gulch Ranch
Vignette Wine Country Soda
Acme is about environmental responsibility and healthful produce:
naturally, locally raised meats and poultry, locally caught
fish and just-picked produce from small organic farms. All
the meat on the menu is naturally raised without hormones or
antibiotics. Every night Acme offers meat that is grass fed
and healthier for people and the planet. “Acme references the
old San Francisco and the grilled and roasted meats from my
childhood,” says managing chef, Traci des Jardins.
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