Meat and Greet at Pizzaiolo

Thank you to everyone who contributed to our Meatpaper 10 launch party! And all our gratitude goes out to Pizzaiolo for hosting the delicious gathering on February 21st.

It was quite a feast. Charlie Hallowell from Pizzaiolo made stuffed Prather Ranch oxtails and Becker Lane osso buco; Chris Kronner from Bar Tartine made a crazy rabbit and eel stew; Leif Hedendal made dishes with Cannard farm vegetables; Tom McNaughton from flour + water made roast MacGruder pork with Rancho Gordo beans; Morgan Maki from Bi-Rite made “Baloney Sandwiches” with his house-made mortadella; Mark Gravel from Bouwerie and Meatpaper made gallo pinto; Ryan Farr from 4505 Meats brought his famous chicharrones; and Jerome Waag from Chez Panisse made fresh potato chips. Local winemakers from Scribe Winery, Baker Lane Vineyards, and Handley Cellars poured their wines; Christa Manalo from Beretta made punch with a California rum from St. George Spirits; and we had beer from Trumer Pils and Magnolia Brewery. Sam White from OPEN restaurant co-hosted. And that isn’t even a complete list of all the amazing people and tasty food that were in the house! Katie Newburn documented the feast.