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.
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.
After a wonderful 3 weeks in Berlin Iam ready to get back in the groove. I had an amazing time in Berlin. Reconnecting with all my amazing friends as well as meeting new ones. Stopped in at my favorite pubs and saw some great live musik. Berlin is a really special place.
Had to have a Currywurst!!
Great mascot for the butchershop in the Moabit neighborhood of Berlin. One sexy pig.
Really had a great time at all the turkish markets as well. So much amazing food.
So looking to October and beyond. There is alot in the works. Hopefully I will have a whole new series of classes coming up. We are also planning another event at LaTrappe for November of December. I also want to thank everyone that came to the goat event last month. It was really great to see you all there.
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.
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 email@example.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.
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.
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.
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.