Eating Nose-to-Tail: A Commonwealth Club Invite for Slow Food Bay Area

Please note - this is an invitation to our MeetUp members, but not the actual sign up.  In order to secure a place and reserve your tickets, you must go to the Eventrbrite site and sign up there:


Beef tongue, calf brains, pork trotters. In the past, these meats were often left on the cutting room floor. But lately we've seen cooks growing more creative and eaters more adventurous. Have you ever wanted to know how to break down a pig like the pros, or wondered what to do with those offal bits that you have left over?

Look no further. INFORUM is taking a bite out of the nose-to-tail trend with some of the nation's best butchers and meat masters. First up we'll talk about the cultural impacts of the whole-animal movement with Incanto's Top Chef, Chris Cosentino, 4505 Meat's  Ryan Farr, butchery wonder woman Tia Harrison and John Fink of the Whole Beast. Then we'll head over to the Ferry Building for some hands-on fun. Learn how to butcher an entire pig as San Francisco's iconic Dave the Butcher kicks of the night with a demo and butchery class. Then find out what nose-to-tail tastes like as you sample dishes and chat with local farmers and butchers from Biagio Artisan Meats, Magruder Farms, Harley Richter Meats, The Whole Beast and more. We're hungry already… .



General: $20, $7 students (with valid ID)

Premium (includes priority seating at the panel and access to the all-inclusive butchering demo and tasting party): $55



Chris Cosentino, Executive Chef and Partner, Incanto; Winner, "Top Chef Masters"; 2013 James Beard Award Nominee
Ryan Farr, Co-owner, Chef and Butcher, 4505 Meats
John Fink, Chef, The Whole Beast
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Marissa Guggiana, Co-founder, The Butcher's Guild; Author, Primal Cuts: Cooking with America's Best Butchers – Moderator

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