I’ve got a couple of great events lined up for October. Click on the bold text to learn more and to buy tickets:
A Day of Artisan Beef Butchery at Soul Food Farm: Avedano’s Butcher Shop in San Francisco and Agricola Grass Feed Beef Ranch in Dixon come together for a second year to honor the work of Master Butchers and the beauty of grassfeed local beef. The event will be held on Oct. 15th from 1 to 5 p.m at Soul Food Farm. The day will begin with top Bay Area chefs cooking half of the aged beef and John Fink of the Whole Beast grilling and talking about open fire cooking. At 3 p.m. master butchers will demonstrate how to break down a steer describing both American cuts and Italian cuts. The demo will be followed by a raffle of the cuts of beef. This event is held each year as a fund raiser to support local farms and agricultural projects in the Bay Area.
Homeward Bound of Marin Fundraiser: Duskie Estes and John Stewart of zazu restaurant + farm in Santa Rosa will team up with David Budworth, aka Dave the Butcher, for an evening of fine dining and the butcher’s art on Oct. 20 at Fresh Starts Cooking School. Tickets can be purchased online or by calling 415-382-3363 x244. The menu for this delicious event:
Pork Cheek Sliders with Salsa Verde
“BLT Salad” with Pork Belly Croutons
Black Pig Fennel Sausage with Peppers and Polenta
Quince Tarte Tatin with Bellwether Farms Fromage Blanc Gelato
Posted in Uncategorized
Tagged Aged Beef, Agricultural Projects, Aka Dave, Bellwether Farms, Blt Salad, Bold Text, Budworth, Butcher Shop, Butchery, Cooking School, Cuts Of Beef, Food Farm, Gelato, John Fink, John Stewart, Master Butchers, Pork Belly, Salsa Verde, Soul Food, Tatin
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.
Posted in Recipes
Tagged Adobo, Braising, Carnitas, Carrots, Cheeks, Freezer, Goat Meat, Goat Neck, Good Food, Iam, Intense Flavor, Many People, Meat Off The Bone, Onions, Orange Juice, Red Wine, Roomate, Salsa Verde, Scratch, Smokey Flavor