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.

Announcing: Rabbit Week West, 2/20 - 2/22

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.

Issue 10 is on its way!

Inside: a multi-disciplinary, sensory extravaganza of topics, including meat perfume; meat aura photographs; meat in rock, punk, and soul music; meat as building material; and rabbit farming as a sustainable food of the future.

Subscribe or renew now!

Offal enthusiasts in the Bay Area, take note:

Mission Street Food is putting on an awesome-sounding offal menu this Thursday, December 10!

This is from their site:

This Thursday we’re putting all of our eggs into one basket, only they’re not eggs, they’re chicken livers breaded in cornflakes and the basket is the left side of the deep fryer. But why split hairs (when you can split bones for marrow)? Come break [crispy sweet]bread[s] with us.

Since this is kind of a foodie menu, we’re going to stay open for an industry happy hour from 11pm to midnight with food and drink specials.

MSF profits will go to Foodrunners which picked up and delivered 117,470 pounds (!) of food in the month of November. Volunteers performed 864 runs and the truck did 217. Even if you don’t want to volunteer any time or energy, you can still make a big difference by just spreading awareness so that leftovers from holiday parties or other events find a home. Call 415-929-1866 and get a truck to come pick up and redistribute any food prepared in a professional kitchen.

MENU:

charcoal grilled tripe with preserved melon, salmon roe, sweet herbs, shallot pickles, bitter greens - $9

crispy sweetbreads with spicy scallop crudo, pear and elderflower soubise, pea leaves, white soy - $13

country-fried chicken livers with brussels spouts, buttermilk dressing - $7

roasted bone marrow with fresh dill, tomato toast - $7

seared beef tongue with blackened grits, spicy mustard greens, pickled anchovy - $9

trotter flatbread: ham hock rillette, cornichon, sauce gribiche, on a homemade flatbread - $6.5

foie gras sundae: vanilla ice cream, huckleberry compote, shaved foie, corn pops - $7

Meatpaper/Diner Journal party in Brooklyn!

Please join us.

We are very excited to announce an event that will bring together the like minds of west coast and east, celebrate independent food magazines, and create an opportunity to share delicious, seasonal food.

A group of folks from the Bay Area are traveling to Brooklyn to collaborate with our Brooklyn friends and feed you. We are from Meatpaper, Diner Journal, Diner, Marlow & Sons, Chez Panisse, OPEN Restaurant, Bar Tartine, Scribe Winery, and Beretta

WHAT
EAST MEATS WEST : Social
A launch party for Meatpaper and Diner Journal
Specialty cocktails
Beer & wine
Charcuterie and prepared dishes from west and east
Roasted New York goat
And of course, more meat.

FOOD AND DRINK FROM:
Marlow and Daughters
Nico Monday
Jerome Waag
Taylor Boetticher / Fatted Calf
Ryan Farr / 4505 Meats
Morgan Maki / Bi-Rite Market
Scribe Winery
St. George Spirits
Bols Genever
21st Amendment Brewery
Hudson Valley Whiskey
… and more

WHERE
Enid’s
560Manhattan Ave.
Brooklyn, NY 11222

WHEN
Wednesday, November 18, 2009
8pm - 11pm

TICKETS
$50
Pre-purchase tickets here.

Meat is not just eat.

I just rediscovered an email Meatpaper received a while back, and I had to share:

strange, interesting, nice!!! Your try is at least impressive. I wrote (in the July issue of MEAT POINT) something about this newcoming magazine and some of our readers started asking how and when and where etc. Everything I knew was coming from your internet site, so I was telling them: “you want to see the other side of meat? try this link. Meat is not just eat”.
Well… I wish the best for your effort.

Christos Pramantiotis
editor in chief
MEAT POINT magazine (GREECE)

Announcing a very special event~~

EVENT UPDATE: New location and special price! (The event has been generously underwritten by NOPA.)

The Art of Meat Cutting
A Demonstration with Dario Cecchini, Italy’s Renowned Master Butcher

At nopa, San Francisco
October 24, 2009
1pm – 4:30pm

The Artisan Butchery Event of the Year!

In a rare U.S. appearance, Dario Cecchini, Italy’s master butcher made famous in Bill Buford’s Heat and portrayed in Douglas Gayeton’s new book Slow: Life in a Tuscan Town, will give a demonstration on artisan butchery. You are invited to experience Dario up close breaking down a steer and a pig with mastery and flair at nopa, San Francisco. Following his 250-year-old family tradition, Dario will share his exceptional skills with chefs, butchers of all levels, and other sustainable food industry professionals who wish to find a deeper understanding of and relationship with meat.

WHAT
The Art of Meat Cutting
A Demonstration with Dario Cecchini,
Italy’s World-Renowned Master Butcher

WHEN
Saturday, October 24, 2009
Doors open at 12:30pm
Demonstration from 1pm - 4:00pm
There will be an intermission (snacks and beverages provided by nopa)

Book signing from 4:30pm - 4:30pm
with Douglas Gayeton, artist of the just-published Slow: Life In a Tuscan Town, by Welcome Books.
Books will be available at a special rate.

WHERE
nopa
560 Divisadero, at Hayes,
San Francisco

TICKETS
$175
Space is limited.
To purchase call Marin Organic at 415-663-9667

for more information, click here.

Haute Dogs at Acme Chophouse

Bay Area hot dog lovers take note: here’s an event that might interest you!

This Thursday, August 20th is all about the Hot Dog at Acme Chophouse’s Acme Hour. We will be celebrating summer with artisan hot dogs, local microbrews and happy hour appetizer specials as we fire up the BBQ outside on the patio.

Thursday, August 20th – 4:00 PM to 8:00 PM

$5.00 - Haute Dogs from:
4505 Meats by Ryan Farr – San Francisco, CA
Absinthe – San Francisco, CA
Boccalone’s Mortadella Dog – San Francisco, CA
EcoFriendly Meats – Moneta, VA
Fatted Calf – Napa, CA
Fleisher’s – Kingston, NY
Flying Pigs Farm – Shushan, NY
Let’s Be Frank – San Francisco, CA
Marlow & Daughters – Brooklyn, NY

$3.00 - Beers from Magnolia Brew Pub and 21st Amendment
$4.00 - Select Wines by the Glass
$5.00 - Appetizers including Flatbread, Sliders, Mac and Cheese

A portion of the sales from the Haute Dog Acme Hour will be donated to the Chefs Collaborative; a leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the broader food community.
* $1.00 suggested donation at the door

Rock Star Butchers

The New York Times reports: Butchers are the new rock stars.

Julio Duffoo: Portraits from Meatpaper

We’re pleased to announce our first exhibition, at 18 Reasons in San Francisco. Since Meatpaper Issue One, Julio Duffoo has been shooting extraordinary portraits of the people who spend their lives engaged with meat.

WHAT:
Julio Duffoo’s portraits will be installed at 18 Reasons Gallery. We’ll be co-hosting two 18th Hour events. Bi-Rite Market will be serving tastes of some of their favorite wines, as well as their house-made charcuterie.

As 18 Reasons is a very small space, we will hold openings on two consecutive Thursday evenings. Please join us! Be prepared for a crowd!

During the second session on July 2, we will host an Open Meat Mic. Prepare your favorite poem, song, story, display, or performance about meat (in 3 minutes or less) and share it at 18 Reasons. Sign up for 3 minute time slots by emailing Meatpaper at events@meatpaper.com. Please title your email “Open Meat Mic” and include your full name.

WHEN:
Thursday June 25, 7-9pm
Thursday July 2, 7-9pm
more details

Gallery hours by appointment. Please email to schedule.

WHERE:
18 Reasons
593 Guerrero St.
San Francisco, CA 94110

ADMISSION:
$10 / $5 for 18 Reasons members (this is a donation if you’d like to eat and drink, and it supports 18 Reasons.)

MORE INFORMATION:
duffoophotography.com/meatpaper
meatpaper.com
18Reasons.org