Eat Real Festival Day 1 + Meatopia

| September 22, 2012 | 2 Comments
  • 2 Comments

Bacon on fire at Meatopia - Big Bob Gibson BBQ BLTs. Photo: Wendy Goodfriend
Flaming bacon for BLTs from Big Bob Gibson BBQ at Meatopia

All Photos: Wendy Goodfriend

Another weekend, another all-day outdoor food festival. Thanks perhaps to the mellow, lovely Night Market last month, the evening previews for these events are now my favorites: smaller crowds, less garbage, less glare, with shorter lines and beautiful sunset-streaked skies overhead.

At Oakland’s first Eat Real Festival, in 2009, the Friday night preview was a beer and ice cream tasting, featuring nothing but, you guessed it, beer and ice cream. Now in its fourth year, the festival’s added a bunch of food trucks and stalls to its Friday afternoon-to-evening beginning, plus beer, wine, and cocktail bars, live music, and for the first time this year, a West Coast version of New York City’s party of carnivores, Meatopia.

Eat Real Festival in Oakland- Meatopia. Photo by Wendy Goodfriend

A $50 ticket got you into a fenced-off section of parking lot, where a DJ blasted overly loud vintage soul and Latin beats, and where the smell of wood smoke, charcoal, and charring meat hung heavy in the air over the hay-bale seating and shady umbrellas festooned with Eat Real pennants. 10 booths, staffed by chefs from around the country, offered small meatcentric tasting plates; a bar handed out Eat Real-branded Mason jars of Anchor Steam and Laguinitas on tap. (Wine drinkers got a choice of red or white in a plastic cup, unless, like us, you begged for a jar.)

Josh Ozersky, a man who’s no stranger to self-promotion and buzz generating, launched the original Meatopia on New York City’s Randall Island. But somehow, transplanted to the West Coast, the event–at least Friday night’s eating part– was just, well, meatiocre. (Several Meatopia-connected butchery competitions and demos were planned for Saturday and Sunday.) There were a few tasty treats, Pizzaiolo’s meatballs and Jim ‘N Nick’s pork and grits among them, but not much was really adventurous or, in fact, much different than what was on offer a la carte at the trucks and booths outside.

Bocanova pork with tomatillo sauce. Photo: Wendy Goodfriend

Using white chocolate to mellow the tang of tomatillos was inventive, sure, but did Bocanova‘s Chartreuse-green sauce really have much to say to the juicy, achiote-rubbed pork loin it was blanketing? No, although the meat was tender and juicy enough. A well-balanced peach chutney couldn’t save an underdone, charcoal-tasting chicken leg from locavore restaurant Salt’s Cure in West Hollywood. Were I a Great Dane, I’d have been thrilled by the foot-long beef ribs served up by Great American Barbecue from Alameda; alas, the smaller, boneless chunk of meat I tried was too greasily pocketed with fat to chew.

Favorites? The supple white grits and slow-cooked pork with a squirt of hot sauce from Jim ‘N Nick’s Bar-B-Q, the Southern barbecue chain whose massive rig was parked outside in the main area, boasting a winged pig with the slogan “First we send him to heaven. Then we send you there.” Having tasted what they do to those pigs, I can confirm their truth in advertising. Still, the same fork-tender pig was also on the menu, this time in a sandwich, at their truck outside, making Meatopia moot.

Jim N Nicks BBQ truck. Photo: Wendy Goodfriend

Jim N Nicks BBQ Pork and Grits. Photo: Wendy Goodfriend

And yes, the pork meatballs from Pizzaiolo, served with a smile by owner Charlie Hallowell, will always be better than mine, yours, and everyone we know’s. Hallowell starts with organic, humanely raised pork from Iowa’s Becker Lane Organic Farm, which Hallowell calls “the best pork around,” then adds bread crumbs, eggs, milk, pine nuts, greens, and capers. After shaping, the meatballs are deep-fried, braised in chicken stock, napped in a thick crushed-tomato sauce, doused with olive oil and sprinkled with Parmesan. They fall apart under the fork, gently, and the whole bite—meat, tomato sauce, cheese, oil—cries out for pasta or a swipe of Italian bread. Good as they are, eating them plain like this turns out to be a very good argument for driving a few miles over to Temescal, sitting down at the restaurant, and ordering them off the menu, so you can eat them the way they were meant to be served.

Charlie Hallowell of Pizzaiolo serving meatballs at Eat Real Fest Me

Pizzaiolo meatball. Photo: Wendy Goodfriend

This is the puzzlement of local restaurants and food businesses serving up their favorite menu items at these festivals: why wait and wait in line for a cardboard bowl of Homeroom’s Gilroy garlic mac and cheese, for example, when you can just go to the restaurant, sit down, and eat the same thing in comfort for a similar price?

Or take the Brittany Crepes and Galettes stand: who doesn’t like a Nutella crepe hot out of the pan? But fans can find their crepes practically any day of the week at numerous farmers’ markets all around the Bay Area. A lot of the popular food trucks—El Porteno empanadas, Chaac Mool, 4505 Meats—are now as ubiquitous as they are delicious. A good thing, of course, to see small businesses like these become so successful, but one that’s making every food-truck event and festival seem more and more the same.

Crepe. Photo: Wendy Goodfriend

Still, the pink-streaked sky was gorgeous, the harborside setting with sailboats gliding by made a relaxing change from urban clamor, and even the Oakland PD was in a good mood, keeping the peace with a little Folsom Street Fair-style handcuffing between two dueling barbecue workers.

Nicks Bar-B-Q handcuff scene. Photo: Wendy Goodfriend

And the flaming maw of the wood-fired cob oven, built on site by volunteers and members of the Ecology Center SF, offered a flickering promise of the hands-on DIY workshops to follow, the real heart and soul of the festival.

Wood-fired oven by SF Ecology Center. Photo: Wendy Goodfriend

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Category: bay area, Bay Area Bites Food + Drink, chefs, events, street food and fast food

About the Author ()

Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. Last year, she worked as an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and worked as a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. She has lived in San Francisco for nearly 20 years, interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan.
  • Kat

    This is a very urban-centric perspective on the festival. The location makes it easy for folks from farther afield in the suburbs and exurbs to try places they might not get to otherwise. Plus, it helps raise the visibility of those places that might not be on the non-foodie’s radar.

    All that said, I agree with you that the $50 Meatopia entry fee really was worth it.

  • christina

    I was there on day two when Chop Bar did a pig roast, served with crusty corn bread and whatever sauce you wanted. it was heaven of course, but I have to say it was creepy to see the two roasted heads on the table where you ordered. I still havent made peace with where my pork comes from.