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 premium ticket purchasers can 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.
Executive Chef and Partner, Incanto; Winner, "Top Chef Masters"; 2013 James Beard Award Nominee.
Co-owner, Chef and Butcher, 4505 Meats.
Chef, The Whole Beast.
Co-founder, The Butcher's Guild; Author, Primal Cuts: Cooking with America's Best Butchers.
Co-founder, The Butcher's Guild; Co-owner, Avedano's Meats; Executive Chef, Sociale.