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

Cochon 555 San Francisco


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


  • 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.


  • 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.

Join us in Berkeley for The Art of the Butcher


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 EleganceCHEFS Program), Nate Appleman (A16SPQR, Urbino), Melanie Eisemann (Avedano’s), David Budworth (Marina MeatsAvedano’s),  Mark Pasternak (Devil’s Gulch Ranch), and Marissa Guggiana (Sonoma DirectSecret Eating SocietyMeatpaper) 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.

Start with the primal cuts

Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined cut.  Keeping everything in primals and only portion what you need will give you a longer shelf life and a fresh product.  

At the market with the good people from NEXTCOURSE

Nextcourse is a non profit in the bay area, they are really doing a great job promoting local and sustainable products.  

The beginning of this month I did a dinner with Nextcourse and we documented our travels to the Alemeny farmers market.  During the dinner our guests watched this video of us picking out the vegetables they were eating.  It was a awesome experience and I feel fortunate to work with them and look forward to the next time we work together.