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

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
    • CONDUIT
  • 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

Its on! Tuesday July 28th

bloodhound_flyer331Please 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!

Get TICKETS here

Cochon 555 San Francisco

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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.

Butcher Class

Sausage Making 101

Sausage Making 101 at La Cocina,
Saturday May 30th and Sunday June 7th

The class costs is $70 and includes 5 pounds of different styles of sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discuss cooking methods and all the vital steps that go into a properly emulsified sausage.

There will be Chicharrones, hot dogs and beverages available during the class.

The 3 hour class will start promptly at 10 am.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Whole Pig Butcher Class

Whole Pig Butcher Class at La Cocina,
Sunday May 24th

Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process.

Included with the class fee of $75 is 7-8 pounds of pig that is yours to take home and you helped butcher.  The 3 hour class will start promptly at 3 pm.

There will be Chicharrones, carnitas and beverages available during the class.

The three-hour class will start at 3 pm and run until 6 pm.

Aprons, towels and a knife per person will be supplied during the class. If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.

RSVP here

Come with questions and prepared to get dirty!

Thanks, Ryan Farr