Morgan Maki

  • Blogs

    March 5, 2012

    Butchers Break It Down At Author's Night in Berkeley

    What: Butcher's Guild Author Night Where: Revival Kitchen Bar When: Tues., March 6, 6-7 p.m. Cost: Free The rundown: Vegans and vegetarians of Berkeley, you have officially been warned. Avedanos' Tia Harrison is leading a discussion on the business and art of butchery with an all star panel o ... More >>

  • Blogs

    April 21, 2011

    Tonight: Final Meatpaper Event at SFMOMA

    Meatpaper/FlickrRyan Ostler and Katharine Zacher.​Tonight: Final Meatpaper Event at SFMOMA Where: Rooftop Garden at SFMOMA, 151 Third St. (at Mission), 357-4000 When: Thurs., April 21, 6-8 p.m. Cost: Free with half-price museum entry; Tasting plates $5 (3 for $12) The rundown: It only started ... More >>

  • Blogs

    March 4, 2011

    PizzaHacker Launches Weekly Pop-Up at The Corner

    Dave Fayram/FlickrPizzaHacker's Jeff Krupman fires up the grill he transforms into a sidewalk pizza oven.​PizzaHacker Jeff Krupman, the man behind the Frankenweber, says he's been asking restaurants and bakeries if he could take over their dark nights for about six years now. Last week, Krupma ... More >>

  • Blogs

    February 17, 2011

    What To Do This Weekend, Feb. 18-20

    Premshree Pillai/FlickrToronado unleashed: See Sat., Feb. 19.​Craving more? Scroll through additional listings here. Fri., Feb. 18: BridgePort Brewing at Otis Otis, 25 Maiden (at Kearny), 6-9 p.m. New brews from 27-year-old BridgePort, paired with small bites from Bi-Rite butcher and charcuti ... More >>

  • Blogs

    February 14, 2011

    Getting a Taste of PDX During SFBW

    NorthwestBeerGuide/FlickrOut-of-towner: Deschutes' The Dissident.​Bridgetown, aka Beervana, aka Portland has much to brag about when it comes to beer culture, but it doesn't yet have a Portland Beer Week (with stress on the "yet"). So some of Oregon's savvier breweries put some flowers in thei ... More >>

  • Blogs

    February 9, 2011

    Guide to SF Beer Week's Food Brew Pairings, Part 1

    bittermelon/FlickrBeer Week supper at the Alembic.​Stories abound of Belgian monks who toiled through laborious days with nothing to nourish them but low-alcohol beers designed for sustenance. But you're no monk. You're a hungry beer geek. Luckily, multiple beer dinners and pairing seminars ar ... More >>

  • Blogs

    February 4, 2011

    Morgan Maki, aka Professor Meat, Breaks It Down

    Sean TimberlakeMorgan Maki stuffed 2,000 years of meat history into 2 hours.​Morgan Maki knows his meat. But Bi-Rite's butcher and charcutier is versed in more than mere technique; Maki is a meat historian, and the depths of his knowledge and passion read through in the finished product. At ... More >>

  • Blogs

    January 31, 2011

    Charcuterie 101

    Morgan Maki has a thing for the cure.​Charcuterie Class at 18 Reasons Where: 18 Reasons, 593 Guerrero (at 18th St.) When: Thurs., Feb. 3, 7-9 p.m. Cost: $35 The rundown: Maybe you're polishing your A-game for Charcutepalooza. Maybe your calendar is diligently marked for Good Food Month's c ... More >>

  • Blogs

    September 29, 2010

    OPENrestaurant and 18 Reasons Pair Up for Pickles. And Art

    jo-h/FlickrLemons preserved next week will end up on the menu at a pair of dinners/art installations in November.​18 Reasons, the nonprofit art and food arm of Bi-Rite Market, is offering a few opportunities to get your cure on. Next Monday, 18 Reasons is collaborating with foodie art collec ... More >>

  • Blogs

    September 23, 2010

    Tonight: Tacos and Fire Rage at Amnesia

    Slinging tacos and heat: Morgan Maki.​Tonight's the first of a monthly convergence of food and liquor and jams at Amnesia. Bi-Rite butcher and charcutier Morgan Maki comes bearing Tacos and Fire this evening at about 7 p.m., serving up the first part of that equation: a chorizo-like crumble of ... More >>

  • Blogs

    June 30, 2010

    Friday's House Party Hook-Up: Sublime Chili Dogs from Bi-Rite's Morgan Maki

    Michael ChopkoAt a house party last fall, Maki busted out fried chicken.​Coming off what had to have been a narrow defeat at Cochon 555, Bi-Rite chef and butcher Morgan Maki is tackling a less-demanding preparation. This Friday evening, July 2, instead of dismembering and curing, braising, and ... More >>

  • Blogs

    June 7, 2010

    Perbacco's Staffan Terje Won Cochon 555 Yesterday. Our Shirt Lost

    Andrew SimmonsThe Fairmont's Gold Room was packed tight as a factory feedlot.​It was around the time we snared our first assortment of plates ― small, compostable tan ones decked out with roasted smoked pork loin and dark, blood-red bologna tucked between orange mostarda-smeared bread slice ... More >>

  • Blogs

    May 27, 2010

    Cochon 555 Chefs, Meet Your Hogs

    garyrwise/FlickrMorgan Maki's hook-up, a Mangalitsa-breed hog.​We now interrupt your browsing pleasure with an update from the Cochon 555 folks. As they prepare to apply the full heft of their culinary acumen at next weekend's massive pork party, some of San Francisco's most swine-savvy chefs ... More >>

  • Blogs

    May 20, 2010

    Cochon 555 is Rolling into San Francisco. With Luck, No Punches Will Fly

    wanderkeil/FlickrGet ready for the thunderous, rollin' pig-pulling ― and hopefully brawl-free ― review.​Cochon 555 is coming to San Francisco ― you know, that thunderous, rollin' pig-pulling review boasting five lauded chefs, five hapless swine, and five exemplary wine crafters. On June ... More >>

  • Blogs

    March 15, 2010

    Thursday Night: Meat and Coffee on SFMOMA's Rooftop

    artcar.blogspot.comThe perfect taste of coffee-inspired charcuterie?​Still haven't checked out SFMOMA's Rooftop Garden and Cafe? Thursday night's shindig with Meatpaper, Blue Bottle Coffee, and predicted warm weather just might be the perfect time. If you're into flesh, that is, for it is most ... More >>

  • Blogs

    January 6, 2010

    At 18 Reasons Next Week, Butchery Gives Way to Plant-Based Eats

    {Guerrilla Futures | Jason Tester}/Flickr​Hog butchery. Lamb sausage. Meatpaper parties. Sure, 18 Reasons might, as it promises on its Web site, "engage our community with the people who feed us," but the miniature nonprofit's focus has always leaned to the well-marbled side of the plate. Howe ... More >>

  • Blogs

    November 17, 2009

    Sunday's Wild Foods Feast in Marin: Tasting the Swamp in the Land of Beemers

    Alligator bites: A fitting background for hot sauce.​On Sunday, we braved the well-appointed wilds of Marin County to devour a Savory Thymes-sponsored feast of game and foraged delicacies to benefit Swamp Cabbage, a documentary-in-process by Hayley Downs and Julie Kahn. The irony in the occa ... More >>

  • Blogs

    October 22, 2009

    Marin Goes All Backwoods Next Month for Swamp Cabbage Feast

    perrygrl/FlickrWear your fishing vest.​On Sunday, Nov. 15, Mill Valley is where the wild things are -- smoked, roasted, and stewed. Savory Thymes, an organization dedicated -- in large part -- to the "cross-pollination" of inspired ideas about sustainable food systems in the global economy, is ... More >>

  • Blogs

    October 1, 2009

    Bi-Rite Butcher and Charcutier Morgan Maki: The SFoodie Interview

    Maki: Can't resist mackerel.​Morgan Maki's duck liver pâté changes lives. The in-house butcher for Bi-Rite Market has what fans consider epic charcuterie skills, plus an understanding of animal anatomy he shares with students in lamb-butchery classes at 18 Reasons, the Bi-Rite spinoff Maki h ... More >>

  • Dining

    March 18, 2009

    Out of the Wild

    Iso Rabins' foraged food is the toast of San Francisco's gourmet set. Health inspectors and environmentalists aren't so thrilled.

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