Announcing: Rabbit Week West, 2/20 - 2/22
January 29, 2010
Meat & Greet at Pizzaiolo: Issue 10 Launch Party
We’re honored to collaborate with Pizzaiolo and a crew of amazing chefs to bring you a range of beautiful, seasonal dishes and artisan cocktails. Please raise a glass with us!
WHAT
A cocktail party, celebration, and fundraiser for Meatpaper. There will be stews, roasted meats, charcuterie and other dishes (both meaty and vegetarian), wine, beer, and cocktails.
WHEN
February 21, 7pm - 10pm
WHERE
Pizzaiolo
5008 Telegraph Avenue
Oakland, CA 94609
PARTIAL SPONSOR LIST
Charlie Hallowell and Julya Shin, Pizzaiolo
Chris Kronner, Bar Tartine
Morgan Maki, Bi-Rite
Leif Hedendal, Cooking with Leif
Thomas McNaughton, Flour + Water
Ryan Farr, 4505 Meats
Mark Gravel, Bouwerie
Prather Ranch Meat Company
Christa Manalo, Beretta
Scribe Winery
Handley Cellars
Baker Lane Vineyards
Trumer Pilsner
Magnolia Brewery
St. George Spirits
and more, to be announced…
TICKETS
$50
Advance tickets are required.
Purchase tickets here.
East Meats West II
You might have heard about our exciting November events in Brooklyn with our friends at Diner and Diner Journal. We collaborated to produce an amazing rabbit feast, and now, the Diner folks are flying west for a rabbit redux so you, too, can taste the magic!
WHAT
Chefs Chris Kronner of Bar Tartine in San Francisco and Sean Rembold of Diner in Brooklyn team up to create a 4-course dinner featuring Devil’s Gulch rabbits. There will be signature cocktails and wine pairings. A portion of the proceeds will go toward the Pasternak’s fund to help the community in Haiti that they serve.
WHEN
February 22
Two seatings, 6pm and 9pm
WHERE
Bar Tartine
561 Valencia Street
San Francisco, CA 94110
MENU
A Delicious Drink
from Christa Manalo of Beretta
A Festive Aperitif
from Lance of St. George Distillery
Rabbit Charcuterie
rabbit sausage; rabbit en gelee; smoked rabbit loin; toast, pickles and mustard
Shaved Celeriac Salad
toasted masa organics almonds
Andante Pecorino Dungeness Crab Salad
baby nagoya and white peacock kale; watermelon radishes; chopped soul food farm egg; buttermilk dressing
Breakfast for Dinner
fried tartine brioche; sautéed rabbit livers; “hollandaise sauce”
Rabbit Legs Various Ways
hind leg al mattone; crispy fried fore leg; sweetbread country gravy; little city greens; twice baked parsnips
Secret Desserts
from Liz Prueitt of Tartine and Stacie Pierce of Chez Panisse
Surprises
TICKETS
$100
For 6pm ticket purchase, click here.
For 9pm ticket purchase, click here.
The Rabbit Course
Rabbits are the new chicken. As one of the most sustainable meat choices available, rabbit is quickly becoming a favorite for conscientious home cooks. Come spend an afternoon with Mark Pasternak of Devil’s Gulch Ranch and Chef Samin Nosrat for a hands-on butchering and cooking class.
In the first half-hour, Mark will describe his rabbit husbandry practices at Devil’s Gulch Ranch, where he raises rabbits for some of the Bay Area’s finest restaurants, including Chez Panisse, Zuni Cafe, Quince Restaurant and The French Laundry.
Next, we’ll move into the kitchen where Samin will show you the ins and outs of butchering a rabbit—then it’ll be your turn: each student will receive a rabbit to break down into primal cuts. The class will end with a cooking demonstration of how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise rabbit meat.
WHAT
A rabbit butchery and cooking class with Samin Nosrat
WHEN
February 20
4 pm- 6:30 pm
WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609
TICKETS
$99
To Enroll: Visit the event page at Brown Paper Tickets
CLASS SIZE
12 students max.
Each student will butcher and take home his/her rabbit and a butchery and recipe guide.
ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and “farmwife” at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.
