Tag: butchery

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

| September 18, 2013 | 0 Comments

Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.

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Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

| August 15, 2013 | 0 Comments

Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.

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Cochon Heritage Fire

Cochon Heritage Fire

Meat, wine, smoke, and punning t-shirts galore on offer at Cochon’s Heritage Fire event in St. Helena.

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Book Review: The Butcher’s Guide to Well-Raised Meat

Book Review: The Butcher’s Guide to Well-Raised Meat

A vegetarian and a vegan open a butcher shop…Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher’s Grass-Fed Organic Meats and authors of The Butcher’s Guide to Well-Raised Meat.

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KQED’s Forum: Sustainable Meat and the Art of Butchery

KQED’s Forum: Sustainable Meat and the Art of Butchery

| August 10, 2011 | 1 Comment

In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. KQED’s Forum gets into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the backyard.

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SF Chefs Goes Whole Hog

SF Chefs Goes Whole Hog

| August 14, 2010 | 0 Comments

Thursday’s SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money.

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Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats

Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats

| June 5, 2010 | 1 Comment

Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered Bay Area Bites questions via email and phone interview.

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The Butcher, the Chef, and the Goat

The Butcher, the Chef, and the Goat

“Is this Satan’s dinner party?” asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it’s just The Butcher and The Chef, an underground dining event that’s demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.

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Julie Powell: Video Interview and “Cleaving” Reading

Julie Powell: Video Interview and “Cleaving” Reading

| December 10, 2009 | 0 Comments

Julie Powell visited KQED’s The Writers’ Block to record a reading from her latest book, Cleaving: A Story of Marriage, Meat, and Obsession. She was open to participating in a video interview and shared her thoughts about the importance of transparency in the process of transforming animals into meat; how the fame she received from Julie and Julia affected her career path and personal life; revealed some themes for her next fiction novel and showed us her tattoo.

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Primal Napa

Primal Napa

| November 15, 2009 | 1 Comment

The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren’t the half of it. The outdoor tables at last weekend’s first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat.

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How The Sausage is Made

How The Sausage is Made

| June 30, 2009 | 0 Comments

18 Reasons, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer’s offerings deserve special mention.

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Duc Loi Supermarket

Duc Loi Supermarket

| April 27, 2009 | 0 Comments

For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District.

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Butchery 101 & Pick Your Own Chestnuts

Butchery 101 & Pick Your Own Chestnuts

| November 21, 2008 | 0 Comments

Thanksgiving cooks will be brining, stuffing and roasting their way into next week’s turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher.
If you’re into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard — a grove perched above the Northern California town of Woodside.

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