Please join us for another amazing event at Bloodhound on Tuesday, July 28th. We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters. As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!
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Tags: beef, burger, butcher, grill, whole animal
Taste Network’s ten-city U.S. Tour is coming to a close. Over the last nine months, Cochon 555 has paired 50 chefs with 50 heritage pigs in a friendly competition across the nation. These chefs have answered the bat-pig signal and brought widespread attention to heritage pigs nationwide. We are humbled by the positive response when Googling ”cochon 555″. The new tour kicks off in Atlanta later this year!
Our finale will celebrate the magical animal with an amazing lineup of chefs, swine and wine.
This culinary showdown will happen at The Fairmont, San Francisco on June 14th at 5pm. The price is $125 when you pre-purchase your tickets online — RSVP here — Type BACON BITS for a special industry price.
If you love pig, please take a moment to send this invite to your friends in the city.
Featured Chefs
- Ryan Farr, 4505 Meats
- Nate Appleman, A16/ SPQR
- Staffan Terje, Perbacco
- Ravi Kapur, Boulevard
- Peter McNee, Poggio Trattoria
Wineries
- Krupp Brothers
- Hirsch Vineyards
- Elk Cove Winery
- Arcadian Winery
- K Vintners/ Charles Smith’s Wines
VIP Room
Ghost Horse World, Chase Cellars, Patz & Hall, Domaine de Canton, Artisan Wine and Cheese pairings, Magnolia Brewing, passed hors d’oeuvres, and more to be announced.
Extras
- Whole-pig breakdown demonstration by <em>The Butcher, </em>Taylor Boetticher, Fatted Calf Charcuterie
- Swine n’Sweets by Magnolia & Taza Chocolates
- Official snack of 555 — Chicharrones, from 4505 Meats
- Vote for the winner — One chef crowned “Prince of Porc”
- After party reception
- Stay on with the Fairmont’s special room rate
The Details
WHEN: Sunday, June 14th, 5:00 P.M.
General Admission: $125
Industry Price: $95 with BACON BITS promo code
RSVP here
WHERE: The Fairmont, San Francisco
950 Mason Street
ATTIRE: Casual (best pig t-shirt wins prize)
WHY: Raising awareness for heritage pigs nationwide.
Tags: beer, Cochon 555, local, pig, sustainable, wine
Hosted in collaboration with Meatpaper
Thursday, March 5
Reception at 6:45 pm. Lecture starts by 7:30 pm sharp.
105 North Gate Hall, UC Berkeley Campus [directions]
No tickets necessary! Suggested $10 donation at the door. No one will be turned away for lack of funds.
With panelists Ryan Farr (Ivy Elegance, CHEFS Program), Nate Appleman (A16, SPQR, Urbino), Melanie Eisemann (Avedano’s), David Budworth (Marina Meats, Avedano’s), Mark Pasternak (Devil’s Gulch Ranch), and Marissa Guggiana (Sonoma Direct, Secret Eating Society, Meatpaper) as moderator.
Our panel will discuss how butchering whole animals delivered from local slaughterhouses stands in stark contrast to the plastic-wrapped grocery store steak. They will talk about the retail component of the local meat system and how this changes the relationship of chefs, home cooks, and diners with meat.
The discussion will be followed by a demonstration by Chef Ryan Farr on how a whole carcass is broken down into cuts of meat. Meat CSA shares will be available the night of the panel. SOLD OUT! Rancher Mark Pasternak will be available to coordinate more CSA shares of his delicious, Marin County-raised pork.
Contact SAFE for more information.
Tags: butcher, local, sustainable, whole animal
On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party. Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon. We currently are curing curried copa. In the future the step by step process with the finished product will be posted when complete.
Thank you again to everyone at Meatpaper, the volunteers, all the meat loving guests and the chefs that killed it that night.
Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Sam White & Chris Kronner & Friends (OPENrestaurant)
Tags: bacon, butcher, CHEFS, cure, face, hot dogs, lard, pig
I am very excited to be involved with CHEFS. CHEFS (Conquering Homelessness through Employment in Food Service) is a great program that teaches the culinary arts to some of San Francisco’s homeless and formerly homeless adults. The 24 week program starts with 12 weeks of hands-on training followed by a 12 week internship program. The goal of the program is to provide culinary training and job placement for certain San Franciscans aspiring to an independent life. CHEFS is an organization developed by the great people at Episcopal Community Services of San Francisco
http://www.ecs-sf.org/programs/chefs.html
Tags: CHEFS