It's a Peninsula Foodnews Field trip, this Sunday for the Meatpaper Meating at Acme Chophouse in San Francisco at AT&T park.
Meatpaper is a print magazine of art and ideas about meat. We like metaphors more than marinating tips. We are your journal of meat culture.
Meatpaper invites you to our San Francisco Issue 6 launch party at Acme Chophouse! Scope out our first butchery demonstration as Chef Ryan Farr breaks down a whole pig. Snack through a nose-to-tail beef cooking presentation from Sam White and Chris Kronner. And to sweeten the deal, Staffan Terje will serve his famous charcuterie and now infamous meat desserts (bacon marshmallows!) Executive Chef Thom Fox of Acme will be dishing up rotisserie meats and there will be seasonal vegetarian dishes from Leif Hedendal. Cocktails, wine and beer will be flowing.
Meatpaper Meat & Greet for Issue Six, with demonstrations
Sunday, January 11th
6pm to 9pm
24 Willie Mays Plaza
(at the corner of 3rd and King Streets,
adjacent to AT&T Park)
$25 per person. Purchase advance tickets here.
Chef Thom Fox (Acme Chophouse)
Chef Staffan Terje (Perbacco)
Chef Leif Hedendal
Chef Ryan Farr (Ivy Elegance and CHEFS Program)
Sam White & Chris Kronner (OPENrestaurant)
Prather Ranch Meat Co.
Devil's Gulch Ranch
Meyer Family Cellars
Fontanella Family Winery
and more, to be announced.
ABOUT ACME CHOPHOUSE:
Acme is about environmental responsibility and healthful produce: naturally, locally raised meats and poultry, locally caught fish and just-picked produce from small organic farms. All the meat on the menu is naturally raised without hormones or antibiotics. Every night Acme offers meat that is grass fed and healthier for people and the planet. “Acme references the old San Francisco and the grilled and roasted meats from my childhood,” says managing chef, Traci des Jardins.