Three local farms striving to improve access to healthier, wholesome food choices in Northern California will benefit from an artisan butchery demonstration and fundraising dinner October 30 at Soul Food Farm's 55-acre pastured chicken and egg farm in Vacaville.
Four Bay Area star chefs will join celebrity Dave the Butcher to donate their time and talents to "A Day of Artisan Butchery," co-sponsored by Soul Food Farm, Slow Food Solano, and Avedanos Butcher Shop & Market. Proceeds from the event also will support the U.S. Butchers Guild, the Farmer-Veteran Coalition, and Slow Food Solano.
Butchery was nearly a dead art until a recent renaissance turned progressive meat cutters into culinary cult idols, Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way Americans buy and cook beef, pork, fowl, and game.
Soul Food Farm and Slow Food Solano to host Butchering Demo by Dave the Butcher and an Al Fresco pastured meat dinner.
The event runs from 2 to 6 p.m. at 6046 Pleasants Valley Road, Vacaville. Tickets are $99 and are available at Brown Paper Tickets (http://www.brownpapertickets.com/event/129036).
Using a steer donated by Agricola Grassfed Beef, it will begin with a live butchery demonstration on one-half of the steer, followed by a meal using the other half and prepared by chefs Paul Canales of Oliveto's, David Tanis of Chez Panisse, J.W. Foster at the Fairmont, and Tia Harrison of Social, (also co owner of Avendano's). Ingredients for the meal will be sourced by Soul Food Farm owner/farmer Alexis Koefoed and will feature organic olive oil donated by local purveyor Katz and Company.
This is Soul Food Farm's 55-acre pastured chicken and egg farm in Vacaville.
Dinner for 200 will be served in the fields and gardens of Soul Food Farm. The afternoon's entertainment will be provided by Brazilian band Azu. Featured wines and beers for the festivities will be poured by LaTrappe, Pacific Brewing Lab, and Winter Hawk Winery.
The U.S. Butchers Guild will use the proceeds from the event to sponsor talented, passionate butchers and chefs from across the country and assist them in joining the Guild.