Meatpaper Breaks It Down

meatpaper_six_cover.jpgSF's flesh-inspired quarterly journal Meatpaper will celebrate the release of its sixth issue with a "Meat & Greet" party chock full of meat offerings and demonstrations in a collaboration between the publication and several chefs. OPENrestaurant's Sam White and Chris Kronner will educate the wasteful with a tasting of beef dishes composed of nearly everything from nose to tail. Perbacco's Staffan Terje is apparently bringing bacon marshmallows and other "sweets," while Leif Hedendal ensures there are some veggies around and Acme Chophouse's Thom Fox gets the rotisseries spinning.

Most interestingly, the party will remind readers precisely where meat actually comes from visually as Chef Ryan Farr (of Ivy Elegance caterers and the non-profit CHEFS program) shows how to break down a whole pig. I'll be honest: I've never seen this done before, and the idea of it scares me more than a bit. But I'll be in the house so that we can perhaps learn something from the experience together. Sunday, January 11 from 6 to 9 p.m. at Acme Chophouse (24 Willie Mays Plaza). Admission is $25. -- Tamara Palmer

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