Butcher Classes are a perfect gift for Father’s Day

Whole Hog, Sausage 101 and Spring Lamb Class at la Cocina

Whole Hog Butcher class, Sausage making 101 and Baby Lamb Butcher Classes.  $125 per person, each student takes home 10-12 lb pork or 6-8 lb sausage or 8-10lb of Spring Lamb, dates and times below.  You can only get in by calling Tuesday June 15th between 10am and 12pm to reserve your spot for all dates, first come first serve. 415.255.3094 For a more current and the fastest way to get class info, follow us on Twitter and Facebook

-June 27th, Sausage making 101 at 9am
-June 27th, Whole Hog at 1pm
-June 29th, Whole Lamb Class at 6pm
-July 1st, Whole Hog Class at 6pm

FACT: Butcher class gift certificates have been getting people laid for centuries

LRG4505_bwHo Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes.  If you cant find a class or date that is right for the one that receives the gift, we will honor all gift certificates for all upcoming classes.  FACT:  Gift certificate holders get first dibs on all upcoming classes.  Email us at meats@4505meats.com for more details and fine print.  Get a schedule of all upcoming class dates here, we schedule classes 1 month before the date.  Thank you and see you soon.

Liver, fatty blood line, kama and more

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish.

Join us at CUESA’s Sunday Super

The Center for Urban Education about Sustainable Agriculture’s 7th annual Sunday Supper fundraiser on October 4th, 2009, convenes farmers, chefs, artisans and farmers’ market lovers for a  gala reception and five-course feast to benefit their work in educating eaters and supporting farmers.

During the reception in the Ferry Building Marketplace, 26 Bay Area chefs will prepare sumptuous hors d’oeuvre, four  distilleries will create farmers’ market cocktails, and local wineries will offer their libations.

At 7:00, guests who are staying for supper will ascend the stairs into the Ferry Building’s Grand Hall to enjoy a saporous five-course feast, served family style. Some of the Bay Area’s most well respected chefs have collaborated in teams to provide a unique meal for each long table of guests. This means you will be dining on a different delicious meal than your neighboring table.

We hope the knowledge that your contribution supports a sustainable food system along with this impressive list of participating chefs and will entice you to join us!

Purchase tickets and see you there!

Ryan Farr, 4505 Meats

  • Jamie Lauren
    • Absinthe Brasserie & Bar
  • Thom Fox
    • Acme Chophouse
  • Paul Arenstam
    • Americano
  • Mourad Lahlou
    • Aziza
  • Chris Kronner
    • Bar Tartine
  • Alex Ong
    • Betelnut
  • Bruce Hill
    • Bix, Picco
  • Ravi Kapur
    • Boulevard Restaurant
  • Robbie Lewis
    • Bon Apptit Management Company
  • Douglas Borkowski
    • Cane Rosso
  • Michael Weller
    • California Culinary Academy’s
      Carme 350 Restaurant
  • David Bazirgan
    • Chez Papa Resto
  • Keith Hammerich
    • City College of San Francisco
  • Loretta Keller &
    Michael Morrison

    • COCO500
  • Justin Deering
  • Craig Stoll & Lane Milburn
    • Delfina, Pizzeria Delfina
  • Taylor Boetticher &
    Toponia Miller

    • Fatted Calf
  • Chad Newton
    • Fish & Farm Restaurant
  • Rebecca Courchesne
    • Frog Hollow
  • Mirit Cohen
    • Gastronaut
  • Sharon Ardiana
    • Gialina
  • Annie Somerville
    • Greens Restaurant
  • Chris Cosentino
    • Incanto
  • Ron Pei
    • Laiola
  • Peter Rudolph &
    Anna Bautista

    • Madera Restaurant
  • Rick Hackett
    • MarketBar
  • Michael Dotson
    • Martins West Pub
  • Scott Youkilis
    • Maverick
  • Meg Ray
    • Miette
  • Thomas Martinez
    • Mission Beach Cafe
  • Dennis Lee
    • Namu
  • Daniel Clayton
    • Nibblers Eatery & Wine Bar
  • Stuart Brioza
    • local chef
  • Laurence Jossel
    • NOPA
  • Mark Dommen
    • One Market Restaurant
  • Elizabeth Falkner
    • Orson, Citizen Cake
  • Daniel Capra
    • Paula LeDuc Fine Catering
  • Staffan Terje
    • Perbacco
  • Peter McNee
    • Poggio Trattoria
  • William Werner
    • Quince Restaurant
  • Phil West
    • Range
  • Pablo Estrada
    • Rose Pistola
  • Mark Richardson
    • Seasons Restaurant
      at Hotel Four Seasons
  • Chucky Dugo
    • The Slanted Door
  • Mark Sullivan
    • Spruce
  • Yigit Pura
    • Taste Catering
  • John Toulze
    • the girl & the fig
  • David Gingrass
    • TWO
  • Sean O’Brien
    • Zinnia

Baby Lamb