So I know i said i would have the Bier & Goat fest dialed by last week but I ended up moving sooner than I had planned soooo.
Fear not. The Butchery and Belgian Bier Dinner is on. We are finalizing the menu this weekend and will have the paypal button up on the LaTrappe website by tues. On sun Aug 23rd we will open the bar around 3-3:30. Butcher demo starting around 4:30 with dinner service at 5pm. Will be awesome.
More soon!
Cheers, Dave

Ok, so here is a rough outline of the event Iam doing August 23rd.

We will have a set menu of goat dishes, each paired with a belgian bier. Doors will be at 5pm with dinner at 6pm. I will also be breaking down a whole goat so you can ask questions about different cuts or the how and why of butchering. We will be raffling off the cuts of goat that i break down along with belgian biers.

I think we gonna try and keep it at 60 people max so get tix early. Tix will be avaiable at the events page at www.latrappecafe.com. We will hopefully have the page set by this week. If you don’t like pay pal and want a ticket,or have any questions, you can email me at dave@davethebutcher.com. Put butchery and belgian bier in the subject. We can work something out for you.

This going to a fun event. LaTrappe is an amazing spot in North Beach. We will be in the cellar bar which used to be a speak easy in the day.
I will post more by the end of the week when i get all the loose ends tied up. Hope to see you all there.

Cheers, Dave.

Ok so it has been a fast month since my last post. I am here and will be getting some fotos up soon.

Thanks to everyone who came to the Cochon555 event at the Fairmont on sun the 14th. That was really fun. If any of you took fotos and fell like sharing please send them to dave@davethebutcher.com.

I saw the new film “Food inc.” today. Great film. Go see it if you can. We all need to get together to wrestle our food out of the hands of the big corporations. Please supprt local farmers and butchers as well as local small business.

Keep checking back here. I will announce new posts on my twitter feed. Lots of new and exciting stuff coming up.
Stay tuned.
Cheers, Dave.

Spent friday braising goat necks in orange juice. Three hours in the oven.Shredded all the meat off the bone once they had cooled down. They came out beautiful. Saturday i made an awesome salsa verde. I found some beef cheeks in the freezer so i braised them with some carrots, onions, adobo and red wine. About 2 hours at 300 in the oven. These came out so velvet textured with a dark intense spicy and smokey flavor from the adobo. I fried the goat neck meat in some kurobata pork back fat to get it nice and crispy. My roomate made tortillas from scratch. So delicious and easy to make. So to say the goat neck party was a blast with everyone enjoying all the good food. Many people trying goat or beef cheeks for the first time. I love when people venture out of their food box. Iam thinking the beef cheeks were my favorite. So tender as well as the intense flavor. I took alot of pictures of the whole process. Hopefully i can get them posted soon.

Eat well, D.

With a thud the plane touched down. Back in San Francisco. Damn it’s cold here. I had an amazing time in San Diego connecting with dear old friends and meeting thier awesome kids.Many many thanks to John,Heather,Hunter and Logan. We shot some great footage of me cutting up a whole chicken as well as a leg of goat. I will be posting these soon

Now i need to crash. I gotta start cooking my goat necks in the morning for the saturday goat carnitas party.

Eat well. dave.

The sun is coming out finally. I am down in San Diego visiting a couple of amazing old friends. John and Heather. So great to have a break in the butcher world to come down and meet thier kids Hunter and Logan.

We have been talking alot about meat and nutrition. Heather was a stout vegetarian for 25 years. A few years ago she had a bout with colon cancer. That brought her around to realize that getting all her protein from tofu was not the most healthy way.

Now she eats organic grass pastured beef. She orders primals and cuts them down for the family.

Yesterday i gave her a demo on boning and butterflying a leg of local grass pastured goat.

Today i will show her how to cut her primals into steaks or tie them into a roast. We are also going to work on a whole chicken. Cutting it up and looking at all the things we can do with all the various parts.

The question is how to feed a family with healthy meat on an artists budget. Hehe.

For now i am off to listen to some german radio. Ciao.