There are plenty of chefs offering whole animal menus to choose from: ~NOPA~ is getting in a whole pig from Riverdog every other Tuesday, and is serving porchetta (replacing the famed pork chop that night), along with other dishes, like head cheese with smoked tenderloin; and chef Laurence Jossel also says, “every week always includes cracklings.” So tonight, March 8th, it’s on.
Chef Mark Dommen at ~ONE MARKET~ continues his Weekly Beast menus, serving a four-course menu for just $45 (plus $18 for wine pairings). Each Friday and Saturday night, he features a different local animal. Here’s the schedule of upcoming dinners: March 11th and 12th, veal from Carinalli Ranch; March 18th and 19th, goat from Rossotti Ranch; and March 25th and 26th, duck from Liberty Farms.
Next Friday March 18th, WHOLE BEAST SUPPER CLUB will be serving a five-course rabbit tasting dinner at La Victoria Bakery in the Mission. Dinner is BYOB. Seatings are at 6:15pm and 9pm; $60. Tickets, info, and menu here. 2937 24th St. at Alabama.
The big daddy of them all is ~INCANTO~’s eighth Annual Head to Tail Dinner, which will be Monday April 4th and Wednesday April 6th. For reservations, book online or call 415-641-4500.
And in case you want to learn how to do all this your own damned self, Ryan Farr of 4505 MEATS just added some more whole animal butchery classes to their schedule!
One Market’s Weekly Beast.
