Tag Archives: Butcher

New events

So as i promised a student at my sausage class last week, iam getting back in the saddle of keeping this site up to date. haha.
This weekend is the Eat Real Fest at Jack London Square in Oakland.On saturday I will be doing a goat butcher demo at 2pm and competing in the beef breaking competition at 7pm. Sunday i will be involved in the pork cutting competition. This is a great fest. Free to get in and no food over 5 bucks. check out www.eatrealfest.com
On saturday September 25th Primal returns to the same beautiful vinyard as last year. This going to be an amazing event. I will be on the bill with many talented butchers. Check out www.artofthebutcher.com
I have 3 other events lined up for Oct. 30th, November 6th and November 12th. Details in the next few days as i lock everything in.
Hope you are all well and enjoying this great weather.
Cheers, Dave.

The Butcher The Chef & The Goat

Got some great new events coming up. Starting with back to back goat events on saturday may 22 and sunday may 23rd. Go to www.thebutcherandthechef.com for full details. Tix are now live. Both events will have live music, bier pairings from Pacific Brewing Lab and an amazing 5 course menu from Chef Stephanie. Hope to see ya there.

New event this sunday. 03.21.10

This sunday at Piccino in Dogpatch, Noon till 5pm. Come celebrate spring. I will be doing a butcher demo with a whole lamb from 4pm till 5pm. Come join me at this great little place. One of San Francisco’s hidden Gems for sure.
Chef Ginny Evans will be cooking up some amazing lamb dishes. If you have not had her food then you betta get on the boat! All the lamb will be souced through Avedano’s Holly Park Market.
Hope to see y’all there.

Butchery & Belgian Bier

Come on up to North Beach. Join LaTrappe Belgian Bistro and Dave the Butcher for a very special valentines day. Dave will be joined by Chris Arentz, just back to San Francisco from 6 months butchering in Panzano Italy As well as Josh Kleinsmith from Piedmont Meats in Oakland. Dave and Chris will each be breaking down a whole pig in thier respective personal styles illustrating the butchering differences between the States and Italy.
There will be a full set menu of Belgian,Italian and U.S. pork dishes created by Dave, Chris and Chef Fai Visuthicho of LaTrappe. All menu items will be paired with a Belgian Bier.
This going to an amazing event. Tix are limited to 45 people.
Tix are available now at http://beerandbutcher.eventbrite.com/
or through www.latrappecafe.com

A perfect way to wrap up bier week!

Can’t wait to see y’all there!!!!

and away we go…….

Welcome to 2010. Alot of great things coming up this year. Looks like i will be doing a pig roast event at 83 Proof on sunday jan 31. I will know for sure by the end of this week. In the meantime check out the website www.83proof.com.
I am doing another Butchery & Belgian Bier event at LaTrappe on sunday Feb 14th. Yes that is Valentines day. I will be doing a butcher demo with a whole pig. We will be putting together a pork centric menu that will be paired with Belgian Biers. Tix should be available online soon. So grab your sweetie and get on up to North Beach. Check out www.latrappecafe.com

Starting in March i will be doing some hands on classes at the Ferry Plaza as well as with Urban Kitchen SF.  We are putting together a knife skills series that will be alot of fun. At Avedanos we are also putting a new class schedule together. Go to www.avedanos.com and get on the mailing list.
If you are in North Beach go check out the new mexican street food place Don Pistos at 510 Union st. at Grant. Go in and say hey to Pete. He is doing some really fresh and flavorful  food in a beautiful space. He just opened a few weeks ago and iam totally addicted. Great Place. Just what North Beach needed.
I went and had lunch at Barbacco today. Chef Staffan and Chef Sarah are a blessing to the food landscape of our fair city!. Great menu filled with delicious food. The interior is beautiful as well. Go check em out at 230 California St. Right next to Perbacco. www.barbaccosf.com Though be careful not to walk into the mirror. Hehehe.  Don’t forget to become a fan of Dave the Butcher on Facebook.

Ok here’s wishing everybody a happy and healthy New Year.

Stay tuned.

Peer Respect

So today i was working up at Avedanos. I came out of the walk in and noticed 2 customers pointing at and talking about my chain belt that holds my knife scabbord around my waist. I wasn’t in the mood for the usual ” Wow that is a crazy belt” spiel i get all the time. I was busy and in my own world. So with a bit ( haha) of attitude i walk up and ask what i can do for them. Come to find out this was Dario Cecchini. The world renowned Italian butcher. I took a step back and offered them a little tour of Avedanos. Was so nice to meet a peer who understands and lives  the art of butchering. It is in the blood. I cannot express what a pleasure and honor it was to meet Dario and Kim. What wonderful real people they are.  This was a breathe of fresh Tuscan air. Dario is doing an event at Nopa tomorrow. If you haven’t got tix then get them now as he is a wonderful spirit . I can also tell you that he is a true life butcher/Artist. I hope our paths cross again in this short life.
Cheers Dario and thanks for the visit.

Awesome new event!

So here we are almost the end of October. I have been ordering turkeys all week. Yup THE holidays are fast upon us. So with that i have an amazing event coming up to usher in the season. On November 7th the Avedanos crew and I will be taking part in Primal. This is a celebration of open fire cooking. The list of butchers and chefs is amazing and iam proud to be in thier company. There will be a butcher demo, lots of great chefs cooking over open fires along with bier,cocktails and an array of wineries being represented. This event will be outside in St. Helena. Possibly the last outdoor event of the year. A portion of the proceeds will go to charity as well. This is a don’t miss event for sure, put on by the same people who brought Cochon555 to the Fairmont last spring. I hope to see you all there. Come support the cause, Avedanos or just your own need to get out of the city and chill. Go to www.artofthebutcher.com for full info and tix.

How to butcher a goat?

How to butcher a goat?

How many ways do you want?

Today Dave prepares for tomorrow’s “Butchery and Belgian Bier” event in the La Trappe kitchen in North Beach.

Dave at La Trappe on Saturday

Dave at La Trappe on Saturday

In addition to the “feature” of Dave breaking down an entire boer goat into specific meals live for his guests (utilizing the entire goat!), owners Mike Azalini and Mike Moore will be presenting appetizers and entrees featuring goat prepared by Dave matched with some of the three hundred-plus Trappist style, craft brewed ales they regularly serve at La Trappe.

Dave the Butcher and Mike Moore of La Trappe

Dave the Butcher and Mike Moore of La Trappe

Starting the goat carnitas

Starting the goat carnitas

Dave the Butcher contemplates tomorrow's goat

Dave the Butcher contemplates tomorrow's goat

The meals Dave creates tomorrow will be given away to guests in a raffle. Bar and appetizers begin at 3pm, butchery from 4-6pm and sit down dinner starting at 5.30pm.

La Trappe is located at 800 Greenwich Street, North Beach at the corners of Mason and Columbus Streets in San Francisco.

La Trappe, Grenwich at Columbus and Mason, North Beach

La Trappe, Grenwich at Columbus and Mason, North Beach

There are still eight tickets left for tomorrow, click here to join us!

New Butcher Classes.

I will be teaching butcher classes at
Urban Kitchen SF
starting in August. (Click the link for more info!)
Cheers, Dave.

Away we go.

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.