Tomorrow, CUESA is igniting summer in fine form by throwing a sustainable sausage fest, featuring wieners prepared by seven area butchers and pairing them with all seven members of the San Francisco Brewers Guild. For the price of admission ($30), attendees receive a mini sausage prepared by each chef and a sample from each city-based brewer. Additionally, there will be an “Ask the Butcher” booth with Dave “the Butcher” Budworth of Avedano's and Marina Meats, and an “Ask the Rancher” booth with Doug Stonebreaker from Prather Ranch. So bring all your sausage-related questions, and possibly your favorite condiments, since there's no word on whether the event is BYO sauerkraut. But for thirty bucks, that's unlikely.
Participating chefs: Taylor Boetticher, Fatted Calf; Chris Cosentino, Boccalone; Antelmo Faria, Tacolicious; Ryan Farr, 4505 Meats; Matt Kerley, Magnolia Gastropub and Brewery; Dennis Lee, Namu; Pierre Mange, The Plant Café Organic