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
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Beef tongue, calves brains, pig trotters. In the past, squeamish attitudes about edible anatomy may have meant these meats got left on the cutting room floor. But lately we’ve seen a shift in thinking as chefs grow more creative and consumers more adventurous. Increasingly, foodies are committing to making culinary use of the entire animal and embracing nose-to-tail eating, as evidenced by carnivorous festivals like Meatopia, butchering workshops galore and offal on many menus. But has the interest in experimenting with unusual cuts become more gluttonous than virtuous? When Anthony Bourdain earns kudos for eating a bloody seal eyeball or Andrew Zimmern scores a high five for tasting cow placenta, are they capitalizing on shock and awe, or promoting tradition and respect for the source? Come hear three of San Francisco's meat masters expand on the whole-animal movement's impact on our culture and community.
After the panel, premium ticket purchasers can join us at an exclusive butchering demo and tasting party with our all-star panel. Watch and learn as they show you how to break down a beast like a pro, and find out what nose to tail really tastes like.
show less
Ryan Farr, Co-owner, Chef and Butcher, 4505 Meats
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Beef tongue, calves brains, pig trotters. In the past, squeamish attitudes about edible anatomy may have meant these meats got left on the cutting room floor. But lately we’ve seen a shift in thinking as chefs grow more creative and consumers more adventurous. Increasingly, foodies are committing to making culinary use of the entire animal and embracing nose-to-tail eating, as evidenced by carnivorous festivals like Meatopia, butchering workshops galore and offal on many menus. But has the interest in experimenting with unusual cuts become more gluttonous than virtuous? When Anthony Bourdain earns kudos for eating a bloody seal eyeball or Andrew Zimmern scores a high five for tasting cow placenta, are they capitalizing on shock and awe, or promoting tradition and respect for the source? Come hear three of San Francisco's meat masters expand on the whole-animal movement's impact on our culture and community.
After the panel, premium ticket purchasers can join us at an exclusive butchering demo and tasting party with our all-star panel. Watch and learn as they show you how to break down a beast like a pro, and find out what nose to tail really tastes like.
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
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Beef tongue, calves brains, pig trotters. In the past, squeamish attitudes about edible anatomy may have meant these meats got left on the cutting room floor. But lately we’ve seen a shift in thinking as chefs grow more creative and consumers more adventurous. Increasingly, foodies are committing to making culinary use of the entire animal and embracing nose-to-tail eating, as evidenced by carnivorous festivals like Meatopia, butchering workshops galore and offal on many menus. But has the interest in experimenting with unusual cuts become more gluttonous than virtuous? When Anthony Bourdain earns kudos for eating a bloody seal eyeball or Andrew Zimmern scores a high five for tasting cow placenta, are they capitalizing on shock and awe, or promoting tradition and respect for the source? Come hear three of San Francisco's meat masters expand on the whole-animal movement's impact on our culture and community.
After the panel, premium ticket purchasers can join us at an exclusive butchering demo and tasting party with our all-star panel. Watch and learn as they show you how to break down a beast like a pro, and find out what nose to tail really tastes like.
read more
Ryan Farr, Co-owner, Chef and Butcher, 4505 Meats
Tia Harrison, Co-founder, The Butcher’s Guild; Co-owner, Avedano’s Meats; Executive Chef, Sociale
Beef tongue, calves brains, pig trotters. In the past, squeamish attitudes about edible anatomy may have meant these meats got left on the cutting room floor. But lately we’ve seen a shift in thinking as chefs grow more creative and consumers more adventurous. Increasingly, foodies are committing to making culinary use of the entire animal and embracing nose-to-tail eating, as evidenced by carnivorous festivals like Meatopia, butchering workshops galore and offal on many menus. But has the interest in experimenting with unusual cuts become more gluttonous than virtuous? When Anthony Bourdain earns kudos for eating a bloody seal eyeball or Andrew Zimmern scores a high five for tasting cow placenta, are they capitalizing on shock and awe, or promoting tradition and respect for the source? Come hear three of San Francisco's meat masters expand on the whole-animal movement's impact on our culture and community.
After the panel, premium ticket purchasers can join us at an exclusive butchering demo and tasting party with our all-star panel. Watch and learn as they show you how to break down a beast like a pro, and find out what nose to tail really tastes like.
show less
Category:
Date/Times:
The Commonwealth Club
1 Upcoming Events
110 The Embarcadero, San Francisco, CA 94105
The Best Events
Every Week in Your Inbox
Great suggestion! We'll be in touch.
Event reviewed successfully.