Meaty Education: October Events for Carnivores


There are two unique events occurring in October that are sure to appeal to foodies interested in learning more about butchery and charcuterie:


Saturday, October 15th:

The Second Annual Artisan Butchery Event

Benefitting Slow Food Solano

1 – 5 p.m. at Soul Food Farm in Vacaville

Tickets are $99 and available through Brown Paper Tickets (see below)

A big hit last year, the Artisan Butchery Event is a terrific fundraiser for Slow Food Solano’s school gardens project, the Farmer Veteran Coalition and Gleason Ranch.

During the event, a side of Agricola grass-fed beef will be broken down by a team of skilled butchers into American and Italian cuts. The second half of the aged beef will be transformed into a meal for attendees by several of the Bay Area’s top chefs, embellished by a selection of fresh, local microbrews. The event will culminate with a drawing to distribute all the cuts of beef to lucky attendees.


• Master butchers Angela Wilson of Avedano’s, Chris Arentz, Dave the Butcher, Zach Gero from Shoppers Corner in Santa Cruz and Josh Kleinsmith of Piedmont Grocery in Oakland will demonstrate the different styles of cuts, followed by a Q & A.

• John Fink of The Whole Beast will grill Soul Food Farm chickens and discuss open fire cooking

•Top Bay Area chefs, including J.W. Foster of The Fairmont Hotel, Tia Harrison of Sociale and Paul Schroeder of Montis will cook and share their passion for quality ingredients in creative recipes. 

• Artisan micro brews from Pacific Brewing Laboratory and La Trappe will be featured with the meal

To learn more about the event, visit Slow Food Solano’s Website, or follow this link: to go directly to the events page.


Friday, Oct 21st:

Salami making workshop with cookbook author and food historian Ken Albala

6:30 – 8:30 p.m. at Cheese Central in Lodi (see below)

$45 per person

Spend an evening with Ken Abala, a professor of history at UOP and author of numerous food histories and cookbooks, as he leads a salami-making workshop following traditional methods. The salami will be prepared without any equipment or modern conveniences, and attendees are asked to “bring a sharp knife and nothing else.” In two hours participants will learn about the history of curing meat, and “will get their hands dirty stuffing a length of salami they can take home to cure, with local bacterial flora.” Dinner and all materials are included in the fee.

For more information, visit