Join us in Berkeley for The Art of the Butcher

Posted in Community, Events on March 2, 2009 by bestbyfarr

butchery

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.

Bacon Mayo… the new black

Posted in Good shit, Technique on February 22, 2009 by bestbyfarr

Cool till desired consistency, will fully setup if fully cooled down

Mmmmm… Bacon

Posted in Good shit, Technique on February 8, 2009 by bestbyfarr

 

Cured Rolled Face

Posted in Good shit, Technique on February 2, 2009 by bestbyfarr

 

Roll up

 

 

Posted in Community, Events on January 24, 2009 by bestbyfarr

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heartpig On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon.  We currently are curing curried copa.  In the future the step by step process with the finished product will be posted when complete.  

Thank you again to everyone at Meatpaper, the volunteers, all the meat loving guests and the chefs that killed it that night.

Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Sam White & Chris Kronner & Friends (OPENrestaurant)

Homemade Hot Dogs

Posted in Good shit, Technique on January 17, 2009 by bestbyfarr

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Beans & Weenies… The Cadillac of Comfort Food

Posted in Good shit on January 16, 2009 by bestbyfarr

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