Meatpaper Loves Rabbit in Its Own Special Way

​Meatpaper's 10th issue is on its way, and the magazine is holding a series of events to promote it while raising awareness about the deliciousness of rabbit, which the editors are calling "the new chicken." (Backyard chickens are now the old chicken. Which probably makes duck, which used to be the old chicken, so far out of fashion that it'll cycle back around in a year or so. Or perhaps first squab will become the new rabbit. SFoodie is taking bets.)

So, in true Meatpaper fashion, "Rabbit Week West" begins on Feb. 20 with a butchery course in Oakland with Samin Nosrat, former sous chef of Eccolo and disciple of Dario Cecchini. It is sold out, so don't even try.

Two days later, on Monday, Feb. 22, Chris Kronner of Bar Tartine is pairing up with a Brooklyn chef named Sean Rembold (Diner) to cook a $100, four-course dinner at Bar Tartine that includes rabbit charcuterie and rabbit hind leg cooked al mattone (under a brick). There seem to be tickets for both the 6 p.m. and 9 p.m. seatings.

The new Foghorn Leghorn.

​In between, on Sunday, Feb. 21, is the big public party, the kind that Meatpaper is famous for: Hosted at Pizzaiolo, it features everyone mentioned above plus Flour + Water's Thomas McNaughton; Beretta's bartender, Christa Manalo; and need we even mention Ryan Farr? There were rumblings over the inaccessibility of food at past events, so the organizers have bumped up the tickets to $50, which should presumably buy them more ... meat.

Event details:
Meatpaper Issue 10 Party (Rabbit Week West)
Time: Sun., Feb. 21, 7-10 p.m.
Location: Pizzaiolo, 5008 Telegraph (at 51st St.), Oakland, (510) 652-4888.
Tickets: $50 through EventBrite