You are invited to a Fishue celebration

February 6, 2013

Please note: the Fishue Party has sold out. Thank you for your enthusiastic response! Due to the size of the venue, there will not be tickets available at the door.

Please join us at Ramen Shop for a celebration of Meatpaper Issue 19, the Fishue! We have gathered an incredible group of chefs from Ramen Shop, Chez Panisse, ICHI Sushi, Fish, and more to feed you. We look forward to seeing you at this very special event.

WHAT
Meatpaper’s Fishue party and fundraiser
Food, drink, and demonstrations

WHEN
Tuesday, February 26, 2013
7 pm – 10 pm

WHERE
Ramen Shop
5812 College Avenue, Oakland, CA

PARTIAL SPONSOR LIST
Sam White, Jerry Jaksich, Rayneil De Guzman (Ramen Shop)
Jerome Waag (Chez Panisse)
Susan Kim & Andrew Pimlott (KimPim) and Julie Kahn
Tim Archuleta (ICHI Sushi)
Doug Bernstein (Fish)

21st Amendment Brewery
Trumer Pils
Scribe Winery

Music by The Barbary Ghosts

Seafood generously provided by TwoXSea

Paper fish art by Anandamayi Arnold

TICKETS
$45
Purchase tickets here

Author: | Filed under: Meatpaper events, News from Meatpaper HQ

Announcing: Rabbit Week West, 2/20 – 2/22

January 29, 2010

Meat & Greet at Pizzaiolo: Issue 10 Launch Party

We’re honored to collaborate with Pizzaiolo and a crew of amazing chefs to bring you a range of beautiful, seasonal dishes and artisan cocktails. Please raise a glass with us!

WHAT
A cocktail party, celebration, and fundraiser for Meatpaper. There will be stews, roasted meats, charcuterie and other dishes (both meaty and vegetarian), wine, beer, and cocktails.

WHEN

February 21, 7pm – 10pm

WHERE
Pizzaiolo
5008 Telegraph Avenue
Oakland, CA 94609

PARTIAL SPONSOR LIST
Charlie Hallowell and Julya Shin, Pizzaiolo
Chris Kronner, Bar Tartine
Morgan Maki, Bi-Rite
Leif Hedendal, Cooking with Leif
Thomas McNaughton, Flour + Water
Ryan Farr, 4505 Meats
Mark Gravel, Bouwerie
Prather Ranch Meat Company
Christa Manalo, Beretta
Scribe Winery
Handley Cellars
Baker Lane Vineyards
Trumer Pilsner
Magnolia Brewery
St. George Spirits
and more, to be announced…

TICKETS
$50
Advance tickets are required.
Purchase tickets here.

East Meats West II

You might have heard about our exciting November events in Brooklyn with our friends at Diner and Diner Journal. We collaborated to produce an amazing rabbit feast, and now, the Diner folks are flying west for a rabbit redux so you, too, can taste the magic!

WHAT
Chefs Chris Kronner of Bar Tartine in San Francisco and Sean Rembold of Diner in Brooklyn team up to create a 4-course dinner featuring Devil’s Gulch rabbits. There will be signature cocktails and wine pairings. A portion of the proceeds will go toward the Pasternak’s fund to help the community in Haiti that they serve.

WHEN
February 22
Two seatings, 6pm and 9pm

WHERE
Bar Tartine
561 Valencia Street
San Francisco, CA 94110

MENU

A Delicious Drink
from Christa Manalo of Beretta

A Festive Aperitif
from Lance of St. George Distillery

Rabbit Charcuterie
rabbit sausage; rabbit en gelee; smoked rabbit loin; toast, pickles and mustard

Shaved Celeriac Salad
toasted masa organics almonds

Andante Pecorino Dungeness Crab Salad
baby nagoya and white peacock kale; watermelon radishes; chopped soul food farm egg; buttermilk dressing

Breakfast for Dinner
fried tartine brioche; sautéed rabbit livers; “hollandaise sauce”

Rabbit Legs Various Ways
hind leg al mattone; crispy fried fore leg; sweetbread country gravy; little city greens; twice baked parsnips

Secret Desserts
from Liz Prueitt of Tartine and Stacie Pierce of Chez Panisse

Surprises

TICKETS
$100
For 6pm ticket purchase, click here.
For 9pm ticket purchase, click here.

The Rabbit Course

Rabbits are the new chicken. As one of the most sustainable meat choices available, rabbit is quickly becoming a favorite for conscientious home cooks. Come spend an afternoon with Mark Pasternak of Devil’s Gulch Ranch and Chef Samin Nosrat for a hands-on butchering and cooking class.

In the first half-hour, Mark will describe his rabbit husbandry practices at Devil’s Gulch Ranch, where he raises rabbits for some of the Bay Area’s finest restaurants, including Chez Panisse, Zuni Cafe, Quince Restaurant and The French Laundry.

Next, we’ll move into the kitchen where Samin will show you the ins and outs of butchering a rabbit—then it’ll be your turn: each student will receive a rabbit to break down into primal cuts. The class will end with a cooking demonstration of how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise rabbit meat.

WHAT
A rabbit butchery and cooking class with Samin Nosrat

WHEN
February 20
4 pm- 6:30 pm

WHERE
4629 Martin Luther King Junior Way
(At the corner of 47th and MLK)
Oakland, CA 94609

TICKETS
$99
To Enroll: Visit the event page at Brown Paper Tickets

CLASS SIZE
12 students max.
Each student will butcher and take home his/her rabbit and a butchery and recipe guide.

ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and “farmwife” at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.

Author: | Filed under: Meatpaper events

Pig Party Report

April 28, 2009

Thank you, to all who joined us for the launch of Meatpaper Issue Seven!

camino_1
photo by Pamela Palma

We had a great time at lovely Camino in Oakland. Photos by Pamela Palma are here and photos by Andrea Scher are here.

 

Huge thanks go out to all these extraordinary folks:

Russell Moore & Allison Hopelain (Camino)
Sam White & Chris Kronner (OPENrestaurant)
Ryan Farr (4505 Meats and CHEFS Program)
Leif Hedendal (Cooking with Leif)
Taylor Boetticher (Fatted Calf)
Staffan Terje (Perbacco)
Prather Ranch Meat Co.
Becker Lane Organic Pork
Trumer Pils
Oliver McCrum Wines
Pacific Edge Wine & Spirits
Leopold Bros.
St. Barths Spirit Co.
Beaune Imports
… and all the staff and volunteers!

 

Some highlights:

camino_3
photo by Andrea Scher

camino_2
photo by Andrea Scher

camino_9
photo by Pamela Palma

camino_4
photo by Andrea Scher

camino_5
photo by Pamela Palma

camino_6
photo by Pamela Palma

camino_7
photo by Pamela Palma

camino_10
photo by Pamela Palma

camino_8
photo by Pamela Palma

Author: | Filed under: Meatpaper events

Pig Party at Camino on 4/27

April 14, 2009

UPDATE: This event has sold out.

illustration by Rebecca Macri

Meatpaper invites you to celebrate the launch of the Pig Issue!

We’re proud to collaborate with Camino and an amazing crew of chefs to bring you a whole-animal butchery demo, corn dogs, fresh sausages, roast pork cooked in the fireplace, pig tails, chicharrones, charcuterie, farm-fresh vegetarian dishes, specialty cocktails, wine, beer and more.

WHAT:
Launch party for Meatpaper Issue 7, the Pig Issue.

WHEN:
Monday, April 27
6pm to 9pm

WHERE:
Camino
3917 Grand Avenue
Oakland, California


TICKETS:

*** UPDATE: tickets have sold out. ***

FEATURED SPONSORS:
Russell Moore (Camino)
Sam White & Chris Kronner (OPENrestaurant)
Ryan Farr (4505 Meats and CHEFS Program)
Leif Hedendal (Cooking with Leif)
Taylor Boetticher (Fatted Calf)
Staffan Terje (Perbacco)
Prather Ranch Meat Co.
Becker Lane Organic Pork
Trumer Pils
Oliver McCrum Wines
Pacific Edge Wine & Spirits
Leopold Bros.
St. Barths Spirit Co.
Beaune Imports

and more, to be announced.

ABOUT CAMINO:
After working at Chez Panisse for over 20 years, Russell Moore opened this warm and rustic restaurant in the Grand Lake area of Oakland. Inspired by traditional home cooking in France, Italy and Spain most of the dishes served at the restaurant are cooked at the restaurant’s prominent fireplace or wood burning oven. A small, decisive, daily changing menu reflects the seasons, the region and the restaurant’s commitment to small farms. Camino offers a specialized cocktail menu using the same carefully sourced ingredients as the kitchen.

Author: | Filed under: Meatpaper events

The news from CHEFS Program

January 19, 2009

During our launch party at Acme Chophouse, Ryan Farr butchered a pig from Devil’s Gulch Ranch. Ryan and his crew cooked up some tasty pork bits during the event, and then we donated the majority of the pork to the CHEFS Program. Ryan and his students have been making hot dogs, coppa, bacon, lardo and pig consomme, among other preparations.

Author: | Filed under: Meatpaper events

Thank you to everyone for our party at Acme Chophouse!

January 13, 2009

We had a great time celebrating Issue 6 at Acme Chophouse on January 11th! Meatpaper would like to send a huge thank you to everyone who contributed to make the party such a success:

Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Chef Ryan Farr (Ivy Elegance and CHEFS Program)
Sam White & Chris Kronner & Friends (OPENrestaurant)
Prather Ranch Meat Co.
Devil’s Gulch Ranch
Meyer Family Cellars
Fontanella Family Winery
Quixote
Verge Syrah
Bluecoat Gin
Trumer Pils
Vignette Wine Country Soda

Here are a few photos by Peter Ellenby. More party photos can be found here.

Author: | Filed under: Meatpaper events