On Friday October 29th, the Cooking School at Cavallo Point will feature Christoph Wiesner, president of the Austrian Mangalitsa Breeders’ Association, and his wife Isabell, for their sole West Coast stop on their four-city U.S. tour. They are teaching a two-part class featuring the Mangalitsa pig from Austria-Hungary. Christoph will lead a seam butchery demonstration and hands-on charcuterie class (10am-2pm), followed by a hands-on cooking class and dinner (6pm-10pm) featuring recipes using the Mangalitsa led by Isabell. The butchery and charcuterie class costs $95 per person (students can take home the charcuterie items they prepare), and the cooking class and dinner costs $145 per person. More details here or call 888-651-2003. 601 Murray Cir., Sausalito.
And on Monday November 15th, the Commonwealth Club is hosting The Conscientious Carnivore: A Guide to Humane and Sustainable Meat Eating with Mac Magruder, grass-fed beef farmer, Magruder Ranch; Deborah Krasner, author, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat; Marissa Guggiana, President, Sonoma Direct Sustainable Meats and author, Primal Cuts: Cooking with America’s Best Butchers; Chris Cosentino, executive chef of Incanto, Food Network star, and offal cuisine specialist; moderated by Traca Savadago, blogger, Seattle Tall Poppy and co-founder, International Food Blogger Conference. The panel will discuss the real meanings of grass fed, free range, and organic; what local cattle farmers are doing to create sustainable methods of raising cattle; and how to choose and cook meat that promotes personal and environmental health. 5:30pm networking reception, 6pm program, 7pm book signing. Free for members, $20 non-members, $7 students (with valid ID). Buy tickets here or call 415-597-5705. SF Club Office, 595 Market St.
Cavallo Point cooking school photo by Kodiak Greenwood.
