Subject: Thom Fox

• Meatpaper Breaks It Down

  SF's flesh-inspired quarterly journal Meatpaper will celebrate the release of its sixth issue with a "Meat & Greet" party chock full of meat offerings and demonstrations in a collaboration between the publication and several chefs. OPENrestaurant's Sam White and Chris Kronner will educate the wasteful with a tasting of beef dishes composed of nearly everything from nose to tail. Perbacco's Staffan Terje is apparently bringing bacon marshmallows and other "sweets," while Leif Hedendal ensures

  January 7, 2009

• Membership Has Its Privileges: Free Crab Cookbook

  If you have a Visa Signature rewards card, Visa, the Golden Gate Restaurant Association, and almost 50 Bay Area restaurants have cooked up a little present for you: a nice little pamphlet of crab recipes, titled SF Chefs. Food. Wine.: Dungeness Crab. Inside you'll find recipes from A (Angel Hair Crab Lasagna, from Andrea Froncillo, executive chef/owner of Franciscan Crab Restaurant) to Z (well, W: Wok Roasted Ginger-Scallion Dungeness Crab, from George Chen, chef/owner of Shanghai 1930). The res

  February 4, 2009

• Double Play

  Dinner at Acme Chophouse followed by a swell game in the world's most beautiful baseball stadium -- score!

  July 2, 2003

• You'd Better Chop Around

  April 3, 2002

• Heavy Hitters

  A new restaurant pinch-hits for Pac Bell Park's Twenty Four

  February 6, 2002

• What Do 'Local' and 'Sustainable' Really Mean? Find Out Tomorrow at Acme Chophouse

  meatpaper/FlickrA panel of sustainable foodies breaks it down tomorrow at Acme.Don't be so smug. You might think you know the difference between local and sustainable, but think again -- there's always room for debate about these ever-evolving hot-button concepts. Not sure if there's such a thing as organic seafood, or if the whole farmed vs. wild thing is still a-ragin'? (Hint: it is.) Come find out tomorrow at Acme Chophouse (24 Willie Mays Plaza at Third St.) from 6 to 9 p.m. Food industry

  July 22, 2009

• The Hot Dog Hopeful Seek Out Artisanal Specimens at Acme

  J. BirdsallThe fancy wieners got deliciously blackened over charcoal.​As if we needed confirmation that hot dogs are the quintessential food of 2009, an overflow crowd packed the plaza in front of Acme Chophouse (24 Willie Mays Plaza, at Fourth St. and King) last night hoping to taste up to nine varieties of artisanal wieners. Acme chef Thom Fox organized the Haute Dog event in part as a fundraiser for the sustainable foods advocacy org Chefs Collaborative. Hopeful attendees ponied up $5

  August 21, 2009

• Acme Chophouse To Close at the End of the Year

  The upscale steakhouse is being axed -- er, cleavered.​The Chronicle's Michael Bauer reported on his blog last night that Acme Chophouse (24 Willie Mays Plaza at AT&T Park) is closing December 31. Rumors have been swirling for at least a year about the upscale steakhouse that emphasizes sustainable sourcing. Managing chef-partner Traci Des Jardins cited the difficulty of filling 330 seats during baseball's off season. Baseball fans (and others) will still be able to get their food and drin

  November 12, 2009