Whole Animal Butchery: The Growth, the Problems, and the Future
Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square
7 Essential Cooking Lessons I Learned at San Francisco Cooking School
Ryan Farr's Bible For Whole Beast Butchery
Will Wait For Good Food: Eat Real Festival 2011
KQED's Forum: Barbeque and Grilling Tips
Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark
Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats
Thanksgiving: Turduck' and Cover
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Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n","blocks":[],"excerpt":"Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn't mean it's not without its challenges -- still. Top local butchers talk about how the industry has changed and if this trend is here to stay.","status":"publish","parent":0,"modified":1550604719,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1665},"headData":{"title":"Whole Animal Butchery: The Growth, the Problems, and the Future | KQED","description":"Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn't mean it's not without its challenges -- still. Top local butchers talk about how the industry has changed and if this trend is here to stay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Whole Animal Butchery: The Growth, the Problems, and the Future","datePublished":"2014-03-14T16:00:34.000Z","dateModified":"2019-02-19T19:31:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79084 http://blogs.kqed.org/bayareabites/?p=79084","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/14/whole-animal-butchery-the-growth-the-problems-and-the-future/","disqusTitle":"Whole Animal Butchery: The Growth, the Problems, and the Future","path":"/bayareabites/79084/whole-animal-butchery-the-growth-the-problems-and-the-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79094\" class=\"wp-caption aligncenter\" style=\"max-width: 1013px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\">\u003cimg class=\"size-full wp-image-79094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Meat_hanging.jpg.client.x675.jpg\" alt=\"Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\" width=\"1013\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat hanging in the shop at Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>Ten years ago -- even five years ago -- whole animal butchery was just \"something you'd experience in rural areas,\" said Ryan Farr, head of \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a>, and that was only out of necessity. When he started buying whole animals in Northern California, back in the late 1990s, \"it was kind of weird.\"\u003c/p>\n\u003cp>But, slowly, as diners started to ask more and more questions about where their vegetables were coming from, they began to wonder about their meat too.\u003c/p>\n\u003cp>\"Folks just want to know more about what they're eating,\" he said. That caught on quickly in cities and foodie hotspots, like San Francisco. Now, there are probably a dozen to two dozen butchers in the Bay Area and maybe 50 restaurants that do some form of whole animal butchery, including all the local favorites like \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\" rel=\"noopener\">Fatted Calf\u003c/a>, \u003ca href=\"http://www.avedanos.com/\" target=\"_blank\" rel=\"noopener\">Avedano's\u003c/a>, and \u003ca href=\"http://www.drewesmeats.com/\" target=\"_blank\" rel=\"noopener\">Drewes Bros. Meats\u003c/a>.\u003c/p>\n\u003cp>'Whole animal' or 'whole beast' refers to using the entire animal -- all the bits that are left after cutting out a couple of flank steaks. Some shops buy whole animals -- chickens or pigs or cows -- and do the cutting themselves. Some restaurants buy all the pieces after they've been cut by a trusted butcher. Many places instead buy a surplus of popular cuts for most of their meals, but do some entrees as whole animals or special events, such as whole pig roasts. The benefits are multi-fold, said Farr. It makes it easier to know where what you're eating came from and to track the quality from small local farmers. The taste can also be very different for animals that are stored and aged whole before being cut. And, using every single piece of an animal -- \u003ca title=\"Why We Should Quit Tossing Fish Heads and Eat ‘Em Up Instead. Yum!\" href=\"http://ww2.kqed.org/bayareabites/2014/03/08/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum/\" target=\"_blank\" rel=\"noopener\">instead of throwing food out\u003c/a> -- is important for creating a sustainable food system.\u003c/p>\n\u003cp>While most in-the-know diners may think of whole animal butchery as normal (or even a passing trend), that doesn't mean it's actually become mainstream yet. There's still a wealth of challenges and problems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You have to educate the diner, so they know they're not always getting a ribeye,\" said Farr. In restaurants that comes down to the waiter knowing the difference between obscure cuts of meat, and in butcher shops it means people asking questions.\u003c/p>\n\u003cp>There's also practical issues of money and what exactly do you do with \u003cem>all\u003c/em> the parts of the animal. It can be more expensive to buy whole animals and more labor-intensive to do unique and strange cuts. And, then, you're still left over with a lot of bits.\u003c/p>\n\u003cfigure id=\"attachment_79100\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\">\u003cimg class=\"size-full wp-image-79100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Coarse_Chapter-Heading.jpg\" alt=\"Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\" width=\"920\" height=\"581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farr's new book explains how to make sausage. Photo: Courtesy of Ryan Farr\u003c/figcaption>\u003c/figure>\n\u003cp>That's why Farr is just about to release a second book on how to make sausage, because a whole lot of those bits end up becoming sausage. His first book, \u003cem>\u003ca title=\"Ryan Farr’s Bible For Whole Beast Butchery\" href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\" target=\"_blank\" rel=\"noopener\">Whole Beast Butchery\u003c/a>\u003c/em>, tried to explain to the home butcher how to go about doing this themselves. Now, he's trying to help them make sausage, since that's the easiest thing to do with the leftovers if you're genuinely trying to use all of the animal.\u003c/p>\n\u003cp>Farr is optimistic that as more people learn about the meat they're eating (and even try some butchering themselves), whole animal butchery will go from niche market to mainstream. The challenge will be that with the majority of demand currently being met by small shops and small farms and not always enough slaughterhouses, there will have to be a growth and shift in the supply. For him the next question is how to expand beyond high-end diners. What if instead of going to Burger King, families stopped for an affordable burger from their local butcher?\u003c/p>\n\u003cp>\"A Whopper Jr. has been $1 since I was a kid,\" said Farr.\u003c/p>\n\u003ch3>A Guild Again\u003c/h3>\n\u003cp>Farr had to do things by trial and error, but that's not true for the next batch of up-and-coming butchers. Part of the shift in the supply is coming with a growth in the number of highly-trained butchers.\u003c/p>\n\u003cp>In 2011, Marissa Guggiana, author of \u003cem>\u003ca href=\"http://www.welcomebooks.com/primalcuts/\" target=\"_blank\" rel=\"noopener\">Primal Cuts\u003c/a>\u003c/em>, and Tia Harrison, of Avedano's, founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\" rel=\"noopener\">The Butcher's Guild\u003c/a>.\u003c/p>\n\u003cp>Traditionally, guilds help to preserve a craft and ensure that the next generation can carry on the art. That is exactly what they're trying to do. In the last five years they've added over 200 members from all over -- the Bay Area, New York, Atlanta, Austin. The only qualification is that \"you have to be doing at least some whole animal butchery,\" said Guggiana.\u003c/p>\n\u003cp>The group wanted to be inclusive and wanted to acknowledge that 100% whole animal butchery is very hard. There are lots of places, she said, that are doing 20-25% whole animal and supplementing with chicken breasts or ribeyes.\u003c/p>\n\u003cp>Part of what makes whole animal butchery hard -- besides needing the training and skills, which the guild is working to pass on -- is that you also need the infrastructure to support you: farmers and distributors and slaughterhouses and processing plants. Many of those things used to be in every community, much like local butcher shops used to be mainstays in each neighborhood or town, but all of that was very centralized in the last 50 years, said Guggiana. Rebuilding that infrastructure \"takes money and it takes expertise,\" she said.\u003c/p>\n\u003cp>But, it's coming. It's hard to deny the unprecedented growth in whole animal butchery and the momentum building. It's important for people, and for the natural system, to have diversity, said Guggiana.\u003c/p>\n\u003cp>\"If you just drink the fruit of the juice all the time, it becomes poison,\" she said.\u003c/p>\n\u003cfigure id=\"attachment_79092\" class=\"wp-caption aligncenter\" style=\"max-width: 969px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\">\u003cimg class=\"size-full wp-image-79092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/2_meat-1.png.client.x675.png\" alt=\"Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\" width=\"969\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cuts of meat from Belcampo. Photo: Courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003ch3>Vertically Integrated Animals\u003c/h3>\n\u003cp>Most whole animal butchers and restaurants that buy whole animals don't have control over where the animal is slaughtered or what happens in that process. It's part of the challenges that Guggiana sees the industry having to overcome. And, it's why some places are trying to break out on their own.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\" rel=\"noopener\">Belcampo Meat Company\u003c/a> began considering the business of butchery and providing whole animals to customers, they came against one big problem: slaughterhouses. Bronwen Hanna-Korpi, the president of Belcampo Meat Co., studied the food system while getting her Masters and realized one of the biggest holes in accountability comes when the ranchers and farmers drive their animals to the slaughterhouse. \"Great, local places have to drive eight hours to a facility,\" she said. And, they don't always have control over what's happening in that facility -- as \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">the recent Rancho Feeding Corp. recall and shutdown \u003c/a>highlighted.\u003c/p>\n\u003cp>That's why when Belcampo was founded in 2011 it was founded as three integrated parts: the farm, the slaughterhouse, and the butcher shops and restaurant.\u003c/p>\n\u003cp>\"For reasons of safety and transparency and quality, we wanted to be totally integrated,\" said Hanna-Korpi. It's a sentiment that any local butcher or whole animal advocate can appreciate.\u003c/p>\n\u003cfigure id=\"attachment_79093\" class=\"wp-caption aligncenter\" style=\"max-width: 1012px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\">\u003cimg class=\"size-full wp-image-79093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4_Belcampo_2-Photo-credit-Nick-Weidner-.jpg.0x675.2cnwyyjk8y7xecdipoktob03il51att9.jpg\" alt=\"The Belcampo Farm in Shasta. Photo: Nick Weidner\" width=\"1012\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Belcampo Farm in Shasta. Photo: Nick Weidner\u003c/figcaption>\u003c/figure>\n\u003cp>The company operates two farms up near Mt. Shasta, a slaughterhouse facility that also takes orders from small local ranchers, and a restaurant in Larkspur. They're hoping that ensures that they can track the meat from start all the way to the table, which -- ideally -- means it doesn't have the same problems as some of the mass-processed and mass-produced meat.\u003c/p>\n\u003cp>But, Belcampo still faces all the same problems that come with dealing with whole animals. Most of the time, when butchers cut meat, they're left with trim, which gets turned into ground beef or sausage. But, that's a \u003cem>whole lot\u003c/em> of ground beef that the restaurant and butcher shop would have to move. (The company doesn't do wholesale.) So, instead, they've had to be creative about how to use all the meat on the animal.\u003c/p>\n\u003cp>\"We raise a whole cow, we have to figure out a way to move the whole animal itself,\" she said. That often means taking the time to do a more labor-intensive cut of an obscure piece, which is more exciting to eat and can be sold for a higher price. It also means being flexible about what gets moved from the butcher shop to the restaurant. If quail isn't selling one week out of the cases, then the restaurant may find itself delivering a quail special that weekend. And, that means the diners that come to the restaurant have to be prepared for cuts they've never heard of and menus that change frequently.\u003c/p>\n\u003cp>Whole animal butchery, she believes, though, is now here to stay -- at least in some form. \"It's now a term that people use,\" she said. At least, Belcampo is banking on it being here to stay. They're opening a Los Angeles restaurant this week, to go with their Marin County restaurant, and then will open five more restaurants this year.\u003c/p>\n\u003cp>\"Butchery is really becoming more of a craft again,\" she said. With the mass production of meat post-World War II, the skill was lost. Butchers, frequently, were just opening boxes and taking out patties. But, no more. Now skilled butchers are taking over shops and restaurants. Small farms are raising whole animals to be sold. A number of slaughterhouse business models are being tested. Some will be like Belcampo's, taking orders from other small local farms, and some will be like what \u003ca title=\"Saving the Local Slaughterhouse\" href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\" rel=\"noopener\">Marin Sun Farms proposes in taking over the Rancho Feeding Corp. slaughterhouse\u003c/a>. All these things are necessary to continue to rebuild the meat production system. And, for our part, we'll have to continue to ask questions and opt for the higher-quality, whole animal cuts -- even when it means less meat, but better meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Who wants to go back to eating boxed patties anyway, when they could eat hand-crafted cuts from the whole animal?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79084/whole-animal-butchery-the-growth-the-problems-and-the-future","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_4084"],"tags":["bayareabites_2959","bayareabites_1596","bayareabites_13162","bayareabites_16292"],"featImg":"bayareabites_79096","label":"bayareabites"},"bayareabites_78518":{"type":"posts","id":"bayareabites_78518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78518","score":null,"sort":[1393347608000]},"guestAuthors":[],"slug":"restaurants-ichi-sushi-ni-bar-4505-meats-and-the-square","title":"Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square","publishDate":1393347608,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>[vimeo 87116974]\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n","blocks":[],"excerpt":"San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.","status":"publish","parent":0,"modified":1550605052,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":835},"headData":{"title":"Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square | KQED","description":"San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square","datePublished":"2014-02-25T17:00:08.000Z","dateModified":"2019-02-19T19:37:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78518 http://blogs.kqed.org/bayareabites/?p=78518","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/25/restaurants-ichi-sushi-ni-bar-4505-meats-and-the-square/","disqusTitle":"Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square","path":"/bayareabites/78518/restaurants-ichi-sushi-ni-bar-4505-meats-and-the-square","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"87116974"},"numeric":["87116974"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78518/restaurants-ichi-sushi-ni-bar-4505-meats-and-the-square","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2959","bayareabites_1289","bayareabites_335","bayareabites_92","bayareabites_336"],"featImg":"bayareabites_78542","label":"bayareabites"},"bayareabites_62359":{"type":"posts","id":"bayareabites_62359","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62359","score":null,"sort":[1369325860000]},"guestAuthors":[],"slug":"7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","title":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School","publishDate":1369325860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=8zJ9ilOxl08]\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Over the past four months I've immersed myself in San Francisco Cooking School. Here's a peek into my experience and a few lessons I've learned.","status":"publish","parent":0,"modified":1550605298,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1383},"headData":{"title":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School | KQED","description":"Over the past four months I've immersed myself in San Francisco Cooking School. Here's a peek into my experience and a few lessons I've learned.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School","datePublished":"2013-05-23T16:17:40.000Z","dateModified":"2019-02-19T19:41:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62359 http://blogs.kqed.org/bayareabites/?p=62359","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/23/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school/","disqusTitle":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School","path":"/bayareabites/62359/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8zJ9ilOxl08'\n title='//www.youtube.com/embed/8zJ9ilOxl08'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62359/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","authors":["5037"],"categories":["bayareabites_752","bayareabites_64","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2959","bayareabites_1596","bayareabites_4000","bayareabites_10803"],"featImg":"bayareabites_62484","label":"bayareabites"},"bayareabites_35137":{"type":"posts","id":"bayareabites_35137","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35137","score":null,"sort":[1320862649000]},"guestAuthors":[],"slug":"ryan-farrs-bible-for-whole-beast-butchery","title":"Ryan Farr's Bible For Whole Beast Butchery","publishDate":1320862649,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=9hLrqQ8_xns]\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"There's a new family member in 4505 Meats' \"Swine So Fine Product Line\" making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.","status":"publish","parent":0,"modified":1550607113,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1119},"headData":{"title":"Ryan Farr's Bible For Whole Beast Butchery | KQED","description":"There's a new family member in 4505 Meats' "Swine So Fine Product Line" making its debut this month: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ryan Farr's Bible For Whole Beast Butchery","datePublished":"2011-11-09T18:17:29.000Z","dateModified":"2019-02-19T20:11:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35137 http://blogs.kqed.org/bayareabites/?p=35137","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/","disqusTitle":"Ryan Farr's Bible For Whole Beast Butchery","path":"/bayareabites/35137/ryan-farrs-bible-for-whole-beast-butchery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\">\u003cimg class=\"alignnone size-full wp-image-35221\" title=\"whole beast butchery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/book.cover_.web_.02-e1320824125371.jpg\" alt=\"whole beast butchery\" width=\"550\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>There's a new family member in \u003ca href=\"http://www.4505meats.com\">4505 Meats'\u003c/a> \"Swine So Fine Product Line\" making its debut this month. Aside from their \u003ca href=\"http://www.4505meats.com/chicharrones/\">transcendental chicharrones\u003c/a> (pillowy clouds of fried pork skin that melts in your mouth), \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000027\">turduckens\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000003\">spiritual t-shirts\u003c/a>, \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000002\">letterpress posters\u003c/a>, and the masterminds behind the \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000019\">best burger in the Bay Area\u003c/a> (if not the country, aside from \u003ca href=\"http://www.peterluger.com/\">Peter Luger\u003c/a>'s in Brooklyn), they're releasing their visually stunning, prodigious tome of meat wisdom: \u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb and Pork\u003c/a>.\u003c/p>\n\u003cp>I've been an ardent fan of chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a> since my fellow KQED colleague and I attended a panel discussion \u003ca href=\"http://science.kqed.org/quest/2009/03/06/from-snout-to-tail/\">UC Berkeley\u003c/a> titled, \"The Art of the Butcher.\" We watched in awe as he proceeded to expertly break down an entire side of a pig in front of the audience. (And later on, when hunting for a caterer to roast a whole pig at my wedding, I knew who to call. Ryan and his talented crew prepared this amazing \u003ca href=\"http://www.flickr.com/photos/plattyjo/4025217614/in/photostream\">porchetta\u003c/a> for our picnic reception several years ago.) Since then, I've also seen him work his magic at various \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">street food festivals\u003c/a> and his \u003ca href=\"http://www.4505meats.com/eat/lunch/index.html\">weekly lunch gig\u003c/a> at the Ferry Building.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/\">\u003cimg class=\"alignnone size-full wp-image-35254\" title=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr 4505 Meats at Eat Real Fest 2011. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ryan Farr holding his book \"Whole Beast Butchery\" at Eat Real Fest 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With the release of \"Whole Beast Butchery,\" he's adding author to his list of talents. Ryan teaches butcher and sausage-making \u003ca href=\"http://www.4505meats.com/fmStore/list.php?itemtypeID=it000012\">classes\u003c/a>, but as they're sold out for the rest of the year -- this is the next best thing. This hefty book is beautifully illustrated with color photographs by Ed Anderson that comprehensively depicts the labor-intensive process of cutting up whole slabs of beef, lamb and pork. This short video from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> gives a great overview of what you'll find inside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9hLrqQ8_xns'\n title='//www.youtube.com/embed/9hLrqQ8_xns'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Whole Beast Butchery\u003c/em> starts off with an introduction that outlines why there's an increased interest in taking this ambitious culinary step.\u003c/p>\n\u003cblockquote>\u003cp>\"Home butchering is the next logical step for those who raise their own vegetables and chickens, preserve the bounty of the land and field of off-season meals, and care deeply about what they feed themselves and their families. When you decide to butcher a whole animal or a part of one by yourself, as I hope you will, you are almost always going to be buying that animal locally. By doing so, you are supporting a local business as well as your community.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan then outlines the basic tools you'll need to get started: a hatchet, an array of knives, bone saw, hooks and other accoutrements to break down an animal. But the best advice he gives is to plan ahead -- partner with other families to share the labor and costs of a whole animal, and decide ahead of time how you want to butcher the meat.\u003c/p>\n\u003cblockquote>\u003cp>\"You will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal...If you want tenderloin medallions or filet mignon, you won't be able to cut porterhouse or T-bones from the same side of the animal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ryan also advises to follow \"whole-animal utilization,\" which is \"not just about using all the parts of the animal -- including the offal, the lesser-known cuts and organs -- it's also about making sure there are no scraps left behind, which is also a great way to get the most value from your whole animals. Use the best scraps to make sausage and other scraps to make stock. Then poach your sausage in the stock. Then reduce the stock and make a sauce.\"\u003c/p>\n\u003cp>There's loads of recipes in the book how to prepare your cuts of meat once you're done butchering (or if you're just interested in cooking), from spice-cured beef brisket with curry to crispy pork shoulder with shank. Here's one for smoked pork sirloin if you want to prepare yourself a decadent breakfast.\u003c/p>\n\u003cp>\u003cstrong>Smoked Pork Sirloin\u003c/strong>\u003cbr>\nServes 4\u003c/p>\n\u003cp>Master Brine, completely cold - 8.5 cups (67 oz, 1900 g, 28.7%)\u003c/p>\n\u003cp>Boneless pork sirloin or cowboy \"ham\" steak - 1 whole (27 oz, 766 g, 71.3%)\u003c/p>\n\u003cp>Rendered pork fat for cooking (optional) as needed\u003c/p>\n\u003cp>1. In a nonreactive container, brine the sirloin, fully submerged, in your refrigerator for 24 hours. Rinse well under cold water.\u003c/p>\n\u003cp>2. Prepare a smoker with about 2 cups / 8 ounces of apple or hickory wood chips. Insert a probe thermometer into the center of the sirloin and smoke the meat, ideally at about 230°F / 110°C, until the internal temperature at the center reaches 150°F / 65°C. (The smoke will peter out after a while; don't add more chips, or the meat will be too smoky.\u003c/p>\n\u003cp>3. Let the meat cool, the refrigerate until ready to serve. Cut into thick slices and fry until crispy and golden, adding a little rendered pork fat to the pan, if you like. Enjoy for breakfast (or anytime of day).\u003c/p>\n\u003cp>\u003cstrong>Master Brine\u003c/strong>\u003c/p>\n\u003cp>Yield: 4.73 liters / 1 gallon and 1 quart\u003c/p>\n\u003cp>This recipe is a starting point, but there are many possible variations. If you're not a fan of hot flavors, go ahead and omit the chiles. Always use a tall, narrow nonreactive container only just large enough to hold the protein, so the brine will go up as far up as possible. The brine must cover the protein completely, so scale the quantities here up or down as necessary.\u003c/p>\n\u003cp>Granulated sugar - 2 cups (13.6 oz/385 g / 6.5%)\u003c/p>\n\u003cp>Kosher salt - 2.5 cups (20.4 oz / 578 g / 12.7%)\u003c/p>\n\u003cp>Whole black peppercorns - 1/4 c (1.2 oz / 34 g / 0.7%)\u003c/p>\n\u003cp>Whole coriander seeds - 6 tbsp (0.8 oz / 24 g / 5%)\u003c/p>\n\u003cp>Dried bird's-eye chile or Thai chile - 3 small ( 6 oz / 17 g / 0.4%)\u003c/p>\n\u003cp>Water - 16 cups (123 oz / 3500 g / 77.1%)\u003c/p>\n\u003cp>Combine everything in a large pot and bring to a boil. Once the sugar and salt have dissolved, remove form the heat. Transfer to a tall nonreactive container that will fit in your refrigerator and let it sit uncovered to cool. When the brine is at room temperature, refrigerate until it is completely cold. Add the meat, and brine as directed.\u003c/p>\n\u003cp>\u003ca href=\"http://us2.campaign-archive2.com/?u=07f9e1374f8ec02650ee8bd75&id=e6bba17636\">Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork\u003c/a> by chef Ryan Farr and Birgit Binns. Photographs by Ed Anderson. Published by Chronicle Books.\u003c/p>\n\u003cp>\u003ca href=\"http://www.4505meats.com/\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>San Francisco Ferry Building\u003c/strong>\u003cbr>\n\u003cstrong>Saturday market:\u003c/strong> 8AM - 2PM\u003cbr>\n\u003cstrong>Thursday market:\u003c/strong> 10AM - 2PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/4505meats\">Facebook\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/4505_Meats\">@4505_Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35137/ryan-farrs-bible-for-whole-beast-butchery","authors":["2100"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1875"],"tags":["bayareabites_2959","bayareabites_1596","bayareabites_112","bayareabites_13162","bayareabites_16292"],"featImg":"bayareabites_35221","label":"bayareabites"},"bayareabites_33501":{"type":"posts","id":"bayareabites_33501","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33501","score":null,"sort":[1317058625000]},"guestAuthors":[],"slug":"will-wait-for-good-food-eat-real-festival-2011","title":"Will Wait For Good Food: Eat Real Festival 2011","publishDate":1317058625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ","status":"publish","parent":0,"modified":1550606356,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":1969},"headData":{"title":"Will Wait For Good Food: Eat Real Festival 2011 | KQED","description":"The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Will Wait For Good Food: Eat Real Festival 2011","datePublished":"2011-09-26T17:37:05.000Z","dateModified":"2019-02-19T19:59:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33501 http://blogs.kqed.org/bayareabites/?p=33501","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/","disqusTitle":"Will Wait For Good Food: Eat Real Festival 2011","path":"/bayareabites/33501/will-wait-for-good-food-eat-real-festival-2011","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33501/will-wait-for-good-food-eat-real-festival-2011","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_50","bayareabites_2554","bayareabites_1875","bayareabites_181"],"tags":["bayareabites_2959","bayareabites_9754","bayareabites_9757","bayareabites_8721","bayareabites_9762","bayareabites_2642","bayareabites_9760","bayareabites_8369","bayareabites_3391","bayareabites_9357","bayareabites_14757","bayareabites_9758","bayareabites_9761","bayareabites_9756","bayareabites_9759","bayareabites_9650","bayareabites_9755"],"featImg":"bayareabites_33599","label":"bayareabites"},"bayareabites_29846":{"type":"posts","id":"bayareabites_29846","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29846","score":null,"sort":[1309579895000]},"guestAuthors":[],"slug":"kqeds-forum-barbeque-and-grilling-tips","title":"KQED's Forum: Barbeque and Grilling Tips","publishDate":1309579895,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_29851\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/BBQgeneric.jpg\">\u003cimg class=\"size-full wp-image-29851\" title=\"Photo: Getty Images\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/BBQgeneric.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo: Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>It's 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Amanda Gold, food writer for the San Francisco Chronicle\u003c/li>\n\u003cli>Chris Ying, editor in chief for Lucky Peach Quarterly, a new journal of food writing published by McSweeney's\u003c/li>\n\u003cli>Eric Markoff, chef at Anchor and Hope in San Francisco and developer of the BBQ program at Town Hall Restaurant\u003c/li>\n\u003cli>Ryan Farr, owner, chef and butcher for 4505 Meats\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201107011000\">Original Broadcast:\u003c/a> Fri, Jul 1, 2011 -- 10:00 AM\u003cbr>\n\u003ca href=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">http://www.kqed.org/assets/flash/kqedplayer.swf\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.kqed.org/a/forum/R201107011000\">KQED's Forum\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2011/07/2011-07-01b-forum.mp3\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Related Posts:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/30/grilled-pizza/\">Grilled Pizza\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"It's 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.","status":"publish","parent":0,"modified":1550610958,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":150},"headData":{"title":"KQED's Forum: Barbeque and Grilling Tips | KQED","description":"It's 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Barbeque and Grilling Tips","datePublished":"2011-07-02T04:11:35.000Z","dateModified":"2019-02-19T21:15:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29846 http://blogs.kqed.org/bayareabites/?p=29846","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/01/kqeds-forum-barbeque-and-grilling-tips/","disqusTitle":"KQED's Forum: Barbeque and Grilling Tips","audioTrackLength":3136,"path":"/bayareabites/29846/kqeds-forum-barbeque-and-grilling-tips","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2011/07/2011-07-01b-forum.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_29851\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/BBQgeneric.jpg\">\u003cimg class=\"size-full wp-image-29851\" title=\"Photo: Getty Images\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/BBQgeneric.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo: Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>It's 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Amanda Gold, food writer for the San Francisco Chronicle\u003c/li>\n\u003cli>Chris Ying, editor in chief for Lucky Peach Quarterly, a new journal of food writing published by McSweeney's\u003c/li>\n\u003cli>Eric Markoff, chef at Anchor and Hope in San Francisco and developer of the BBQ program at Town Hall Restaurant\u003c/li>\n\u003cli>Ryan Farr, owner, chef and butcher for 4505 Meats\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201107011000\">Original Broadcast:\u003c/a> Fri, Jul 1, 2011 -- 10:00 AM\u003cbr>\n\u003ca href=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">http://www.kqed.org/assets/flash/kqedplayer.swf\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.kqed.org/a/forum/R201107011000\">KQED's Forum\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2011/07/2011-07-01b-forum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Related Posts:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/30/grilled-pizza/\">Grilled Pizza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29846/kqeds-forum-barbeque-and-grilling-tips","authors":["5014"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_45","bayareabites_34"],"tags":["bayareabites_2959","bayareabites_8243","bayareabites_1289","bayareabites_16297","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_29851","label":"bayareabites"},"bayareabites_22205":{"type":"posts","id":"bayareabites_22205","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22205","score":null,"sort":[1296237561000]},"guestAuthors":[],"slug":"breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark","title":"Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark","publishDate":1296237561,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ","status":"publish","parent":0,"modified":1550606630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":670},"headData":{"title":"Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark | KQED","description":"This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark","datePublished":"2011-01-28T17:59:21.000Z","dateModified":"2019-02-19T20:03:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22205 http://blogs.kqed.org/bayareabites/?p=22205","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/","disqusTitle":"Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark","path":"/bayareabites/22205/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22205/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2959","bayareabites_477","bayareabites_16291","bayareabites_3722","bayareabites_14738","bayareabites_8873"],"label":"bayareabites"},"bayareabites_14040":{"type":"posts","id":"bayareabites_14040","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14040","score":null,"sort":[1275755152000]},"guestAuthors":[],"slug":"farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","title":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","publishDate":1275755152,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. ","status":"publish","parent":0,"modified":1550606968,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1455},"headData":{"title":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats | KQED","description":"Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered Bay Area Bites questions via email and phone interview. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","datePublished":"2010-06-05T16:25:52.000Z","dateModified":"2019-02-19T20:09:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14040 http://blogs.kqed.org/bayareabites/?p=14040","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/","disqusTitle":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","path":"/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","authors":["5092"],"categories":["bayareabites_63","bayareabites_2407","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2959","bayareabites_9589","bayareabites_2345","bayareabites_1596","bayareabites_11909","bayareabites_16293","bayareabites_13070"],"label":"bayareabites"},"bayareabites_8036":{"type":"posts","id":"bayareabites_8036","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8036","score":null,"sort":[1257949076000]},"guestAuthors":[],"slug":"thanksgiving-turduck-and-cover","title":"Thanksgiving: Turduck' and Cover","publishDate":1257949076,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \"sneetch\" in life -- prior to being butchered and baked.","status":"publish","parent":0,"modified":1550607036,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1285},"headData":{"title":"Thanksgiving: Turduck' and Cover | KQED","description":"Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a "sneetch" in life -- prior to being butchered and baked.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving: Turduck' and Cover","datePublished":"2009-11-11T14:17:56.000Z","dateModified":"2019-02-19T20:10:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8036 http://blogs.kqed.org/bayareabites/?p=8036","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/11/thanksgiving-turduck-and-cover/","disqusTitle":"Thanksgiving: Turduck' and Cover","path":"/bayareabites/8036/thanksgiving-turduck-and-cover","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8036/thanksgiving-turduck-and-cover","authors":["5060"],"categories":["bayareabites_1763","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2959","bayareabites_530","bayareabites_2957"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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