Sustainable Meat and the Art of Butchery

In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their own livestock. We get into the gristle with three butchers and talk all about meat, from what consumers should be asking at the counter to how to cook a whole pig in the back yard.

What Sounds Like Dessert?

“Our popular dessert Coffee and Donuts is a melodious pair of crispy warm donuts and a creamy espresso shake. We like it with Ample Mammal’s ‘Trapped in a Single Cell Organism’. It feels like a satisfying combination of bubbly, low deep-fried beats mixed with smooth sugary shakes. A powdered sugar and maple dip with an espresso kick, it may make you do a little dance at the table.”

The Butcher Is In

The Butcher Is In

Featuring Italian cuisine served in a charming setting, Sociale is a destination for lunch and dinner. Whether a quick business lunch or a leisurely night out, the menus boast four courses of inspired dishes sure to please. The gracious and professional service, along with the interesting and diverse wine list, round out this special San Francisco neighborhood dining experience.

Chef Tia Harrison and the entire Sociale staff are passionate about amazing food and strive to create simple, yet perfectly balanced dishes. House-made pastas, pastries and gelatos, as well as the best locally-farmed produce, sustainable grass-fed beef, organic meats and fish are all consistently used to create a wholly satisfying, seasonally-changing menu.

Be sure to visit Chef Tia’s new market in Bernal Heights, Avedano’s Holly Park Market, a meat and fish market, grocery and deli. Go to avedanos.com for more details.