New Boat (back in action part 2)

What began as a one-off experiment has now become my main project! Beginning with early season celebration back in the spring, this summer of the Farm & Table Project blossomed into a traveling dinner party that graced tables from Seattle to San Francisco. I have had an indescribable amount of fun scouring the farmer’s market in Olympia, WA just as much as my beloved NYC Greenmarkets and the historic Ferry Plaza in SF. This project has been exactly what I had hoped it would be-a sort of combination of the most fulfilling parts of the larger events and private tastings I have been doing, with a layer of personalization of the discussion around accessibility to local foods-but it has turned out to be so much more than I could have imagined. I have been humbled by the experience of becoming a traveling private chef over the last 5 months, carrying only my knives along on the journey. It has been an incredible challenge as a young chef, and rising to the occasion has honed my blades and set my sights on even bigger goals.

As a transient one-man band in this field of rock star butchers and chefs, it is exciting to look forward to continuing to build The Ethical Butcher projects with this new dimension to my work. I am honored to enter each home to meet, not just the few who attend “foodie” events often, but friends and families just coming together to share an experience. I have stood in the stupor of exhausted and incredulous glee as unashamed moans and “tink-tink” are all that break the contented silence of a dozen people in the next room.

Months into the project, I am also completely amazed nothing has gone awry yet! Schleping through NYC subways in early summer humidity, depending on Craigslist rideshares to get me from one end of the expansive West coast to the other, and rocking 3- and 4- course meals solo-style from menu to sourcing to prep to service, I’ve more than stacked the decks.

NOTHING would go so smoothly if I didn’t have the invaluable support of friends, both in the food biz and out, and the downright asskickingness of my readers and their friends is indisputable. The Farm & Table Project has been so successful because of the scores of people who have have been gathering around those aforementioned tables over the course of the project. THANK YOU! As I’ve already returned to some of you for round #2 dinners already, I hope to see many more of you next time I’m in your city! In the meantime, as I look forward to this season of harvest and abundance, and even further down to the holidays, I am focusing on streamlining some projects, expanding others and developing long-term goals for The Ethical Butcher.

Today, a summer of rejuvenation, creativity and inspiration has me ready to roll out the fall season of the Farm & Table Project!

First up...NYC Farm & Table Project September 15-October 5!!!!

My computer dying in May just before I set out on my summer travels means it’s been a while since I’ve been able to post any menus or photos. I also traveled much of the summer without a photographer -a true disgrace to the blogosphere, I know. To jog memories and fill in the blanks on this summer of food fun, I’ve included a few photos of dishes and lists of a few more things I’ve been slapping on tables lately.

So, scroll down and take a look, wipe the drool and then check the details below to get your dinner booked!

F I R S T S & S E C O N D S

L: Grilled Pretzels Spears with Grilled Fruit and Lemon-Basil Butter
R: Trio of Gazpacho with Grilled Pretzel --
roasted beet-fennel, mint-cucumber-lemon, and watermelon-pink peppercorn

more starters...
Michelada Mussels with Elotes and Grilled Bread

Summer Pea Salad-English peas, sugar snap peas, snow peas and amaranth greens in rhubarb vinaigrette

Pomegranate Molasses Popcorn with Sour Plum and Mustard Raba Salad

L: Rose-Pork Baklava with Grilled Garlic Scapes in Gin Vinaigrette--
almonds, cashews, honey, herbs & local organic rose petals, layered with pork liver, heart & kidneys
R: Spring Walla Walla, Nettle and Chinese Cilantro Fritatta with Grilled Garlic Scapes

A mouthful! Heirloom Radish, Mizuna & Mustard Raba & Baby Bok Choi in Caramelized Lemon Vinaigrette with Cumin-Chinese Cilantro Goat Panna Cotta and Piquant Peach, Rose and Bacon Popcorn

and more...
Roasted Beet, Fennel and Bing Cherry Gazpacho with Lavender-Sage Grilled Toasts

Heirloom Tomatoes on Himalayan Pink Salt Slab

Pickled Plum and Pea Shoots

Grilled Purple Potatoes with Toasted Cumin Butter

Thai Coconut Mussels in a Bed of Spiced Yam Chips

L: Trio of Crostini and Mussels with Green Garlic, White Wine & Oregon White Truffles and Mustard Raba-Black Radish Salad
R: Chocolate Cake for Breakfast- stout cake toasts with rhubarb-port bacon jam and cocoa-chili whip

M A I N S

L: Rosewater & Fig Spare Ribs with Rapini
R: Smoky Stout Carnitas with Coconut-braised Red Russian Kale, Spicy Citrus Radicchio and Red Beet Slaw, Black Pepper-seared Strawberries and Avocado Relish

some of the meatiest morsels...
Dry-roasted Ribs with Fig Sauce and Coconut-braised Greens

Dukkah-crusted Smoked Pork Chops

Oatmeal Stout Carnitas with Gold Beet/Treviso Slaw, Avocado-Charentais Melon-Jalapeno
Relish, Peach Pasilla Salsa

Horseradish and Kale-stuffed Pork Shoulder Roast with White Wine Sauce and Dueling Beets

Pistachio-crusted Lamb Lollipops over Floral Slaw-napa, chrysanthemum greens, nasturtiums, johnny jump-ups in kumquat vinaigrette

Spice-rubbed Roasted Lamb Sirloin with Braised Komatsuna and Queen of Vegetables

Yuzu-Blackberry-Scallion Sausage with Green Garlic Potatoes and Spiced Whip

Stout-soaked Sightglass Coffee-crusted Chicken with Tequila-glazed Grilled Padrones

Thai Coconut Fried Chicken with Habenero Pickled Plums

D E S S E R T S

L: Smoky Chocolate Stout Cake with Stout Berries and Fifty Licks Tahitian Vanilla Ice Cream
R: Turkish Affogato with Rose-Almond Puffs- Intelligentsia organic Anjilanaka coffee over Fifty Licks lemon-saffron coconut sorbet.

a few more ways to end a meal...
Grilled Nectarine with Dirty Pretzels and Julep Whip
maple candied dry-toasted crushed pretzel

Cheese Course-Cocoa Sheep’s Milk Panna Cotta with Fresh Tayberry Smash, Grilled Peaches, Bourbon-roasted Mixed Nuts & an assortment of soft and hard cheeses served with Sweet Crostini.

Grilled Figs with Chocolate Crinkle Spears and Port Whip

Tequila-Burnt Lime Creme Brulee

Grilled Apricots with Woodlands Ricotta Ice Cream and Cocoa Nib-Bacon Crumble

(first from scratch ice cream! ricotta, fresh herbs and lavender, bourbon, honey)

I’ll admit, this isn’t from a dinner. It is the one meal of this summer I keep thinking back to, shared with a dear friend on Martha’s Vineyard the morning after a raging thunderstorm. Buttered orange peel ciabatta piled high with local crabcake, ginger gold beets and arugula and a perfectly heavily-peppered over-medium egg. Heaven. I should cook for myself more often...

Your NYC Farm & Table Project dinner will begin well ahead of time with a private menu consultation. Using the menu created together, local ingredients are sourced for your meal from local farms and markets. The day of your dinner, simply have your dining table set, kitchen free and clean and ready to be taken over at the predetermined time. Then sit back, wait for guests to arrive and savor the aromas wafting in the air as a three-course dinner brimming with the season’s best ingredients is lovingly prepared in your own home. Or, head out for the day and come home to a spread of decadence! Brunches are also a great option for weekends! Local meats and produce will, as always, will be the highlight of the meal. Expect to see breads, jams, ice creams and other local foods featured as well!

Check out the prices and details below and then contact theethicalbutcher@gmail.com to participate in NYC Farm & Table September 15- October 5.

Feasts are only $25-45/person!! Book yours today!

NYC Farm & Table Project

3 courses-first, main, dessert

Feast for 2-$90

Feast for 4-$160

Feast for 8-$240

Feast for 12- $300

*New for NYC! Weekend Brunch!*

5-8 small plates-style dishes and one main course.

$30/person, limited to 4-10 guests.

Early Bird Special- 10% off all feasts booked by September 16th!!

Not at all small print: Dates are open from September 15th to October 5th. Full payment is due at menu consultation to confirm date. All dinners are 3 courses (1st, main, dessert), brunches are served tapas-style with number of dishes determined by total number of guests. No beverages are included in meal and should be provided by host. Soy, nut & gluten-free diets are easily accommodated and all dietary concerns will be discussed during consultation. While main courses will be a carnivore’s dream, side dishes are often vegetarian, vegan and even raw. Vegetarian entree can be added to the menu for small fee. Price includes consultation meeting, ingredient sourcing, meal preparation, kitchen clean up and table service for up to 12 people. Table service for larger parties and the addition of courses can be arranged at an additional charge.

Contact at theethicalbutcher@gmail.com to schedule consultation and dinner or inquire about rates for larger parties.

Whew! That was a doosie! Now that I am back in the culinary cyberworld, it’ll much easier to keep up with the latest projects and events! Thanks for your support of The Ethical Butcher projects over the years. The rest of this year holds even more big moves and new adventures and this here bloggity blog is where to find out about them. Til next time...

New Boat (back in action part 1)

Back in cyberseafaring condition and I’ve got lots to catch up on! Let’s just jump right in!

Early this summer, Summer Beats & Bacon took place in both SF and Portland. Sold out venues were packed with a total of 90 bacon tasters sampling 10 flavors in 24 ways as DJs played hits!! However, while Portland and Bay Area bacon lovers knew the deal and moved fast on tickets, Seattle was a bit luckluster in its bacon affinity. Coming off of two sold out events, I didn’t want to lose steam with a rare slow-selling event, so, I pulled the plug and did private dinners instead. Sorry Sea-town!

Both events were a raucous whirlwind of a farewell-for-now to the Bacon Gospel. Two years of tastings and bacon subscriptions and bacon making lessons into the project, I am so proud of the more than 100 flavors of bacon I have now etched into my little black book. Back when I started the Bacon Gospel, 100 flavors was my lofty goal. Now that I’ve exceeded it and have yet to see anyone out there trying to capitalize on the technique I’ve been perfecting, I am putting those secrets back in my pocket. Starting from scratch with these slabs, making each infused spirit and candied lemon by hand, dreaming up flavors and pushing the expectations for one of our most favored and traditional foods has been just the culinary alchemy that thrills me. Yet, for the foreseeable future, those magical slabs will be available for purchase only for those who book Farm & Table dinners. To be sure, while I focus on other projects that have been waiting in the wings, I may bring the bacon out of the vault when you least expect it...but, for now, here’s a peek at the last tastings of The Bacon Gospel.

PDX Flavors:

Hold Your Horses

(BCN/PDX Fridays! Members Choice)

3 Mustards, Fresh Horseradish, Brown Sugar,

Pickled Garlic

Coming Up Roses

Organic Local Rose Petals, Lavender, St. Germain, Gin, Thyme, Sage, White Peony Tea

Rhubarb Hill

Caramelized Lemon and Rhubarb, Gold Beets, Ginger, Pomegranate Molasses, Nutmeg

Summer Storms

Watermelon, Gin, Black Peppercorns

Heat Wave

Tequila, Plums, Jalapeno, Serrano, Habenero and Roasted Pasilla Peppers

Tasting Menu:

Miang Kham-

Black Pepper-seared Strawberries, Fresh Horseradish, Melon, Serrano and Jalapeno Peppers, Fried Shallots, Fried Red Onion, Fresh Red Onion, Ginger, Toasted Coconut, Toasted Cashews and Hazelnuts

1. Coming Up Roses Herb Bundles

with Gin Vinaigrette

2. Hold Your Horses Candied Sweet Potatoes with Cumin Whip

3. Coming Up Roses & Jaegermeister Figs

4. Summer Storm Buckwheat Waffles

with Lemon-Balsamic Redux

5. Heat Wave and 6. Rhubarb Hill Tacos

with Avocado Relish or Toasted Coriander 2-milk Yogurt Sauce

7. Hold Your Horses and 8. Rhubarb Hill Open-face Sammies

with Lemon Fromage Blanc or Pomegranate Molasses Mustard

9. Heat Wave-Almond-Cocoa Nib Crumble,

10. Summer Storms Shards and Limoncello Whip

11. Rhubarb Hill and 12. Summer Storms Candied Popcorn

SF Flavors:

The Beach House

Strawberries, Cherries, Fresh Sage, Pink Peppercorns, Gin and Rosewater

Three Islands

Lime and Shredded Coconut and Triple Ginger

(fresh, dried & crystallized ginger)

Desert Sweet Tea

Rooibos Chai Tea, Fresh Turkey Figs, Toasted Coriander, Fennel and Cumin Seeds

Beet Feat

Red and Gold Beets, Fresh Dill, Mustard Seed and Onion

Christmas in July

Brandy, Cocoa Nibs, and 5 chiles

(Sightglass coffee-soaked habenero, chipotle & ancho chiles, fresh serrano & jalapeno chiles)

Tasting Menu:

1. Beet Feat and 2. The Beach House & Pomegranate-Black Pepper Popcorn

3. Three Islands and 4. Desert Sweet Tea Miang Kham

Galia Melon, Toasted Coconut, Fried Red Onion, Fresh White Cipiollinis, Herbed Citrus, Ginger, Roasted Cashews & Filberts and Serrano Chiles wrapped in Napa Leaves

Grilled 5. The Beach House and 6. Desert Sweet Tea with Crostini

7. Christmas in July and 8. Beet Feat Tacos

9. Desert Sweet Tea and 10. Three Islands Grilled Kabobs

*toppings*

Cherry Mustard, Black Carrot-Bok Slaw, Avocado Relish, Black Pepper-seared Strawberries

Two-milk Panna Cotta with 11. The Beach House Swizzle Sticks and Tequila-Lime Sauce

12. Christmas in July Maple Pretzel Dream with Sightglass Coffee Whip

Seattle, you missed out!! See you next time!

No Boat.

That's me. A blogger with no computer, like a sailor with no boat. I'm coming up on month two of no computer, deep in summer travel and trying to make the best use of the tiny windows of time I am graced with by people who own working computers. (Thanks, Tia.)

Buuutt..the fantastic thing is that my work doesn't start or stop at this blog. This is just the bulletin board, folks. While mouthwatering photos and menus haven't been appearing in recent posts, they've still been appearing on tables in SF, Seattle, Olympia and Portland. The past weeks have been full of Summer Beats and Bacon fun and Farm & Table dinners up and down the west coast. I've also taken up hunting while enjoying my California summer, in preparation for a big wild boar hunt in October, just before the Good Food Awards!

Oh, and The Ethical Butcher will officially be based out of Brooklyn, NY as of September. I'm deep in transnational relocation world, for the 3rd time, and loving it. I can't wait to unleash a whole new set of dreams and plans on that concrete jungle! Yep, I'm busy..when I'm back in Internetland with a cyber-seafaring vehicle (new laptop), I'll fill in all the blanks in salivating detail.

In the meantime, folks in the SF Bay Area: I've added yet another set of dates to the Bay Farm & Table Project!!! Email for info on booking your own private feast cooked by yours truly!

Available dates are: August 5 & 7-11!!

Last Stop.

Two of three Summer Beats & Bacon events have gone down and I am honing in on my last destination in this early summer tour. Sorry to the bacon fiends of SF and Portland, but Seattle's crowd will be the lucky ones to enjoy the creme brulee station! The full menus and bacon flavors of the Summer Beats & Bacon tour will not be posted until after Seattle's event, but both events featured a wide range of bacon coma-inducing treats and so far 9 new flavors and one BCN/PDX Member Choice have been shared. From savory nibbles like bacon tacos and grilled bacon kabobs to sinful sweets like pretzel bacon dream (maple-candied pretzel & bacon crumble with coffee whipped cream) and candied bacon popcorn have been presented as I take this humble, basic ingredient to new places. You will never see bacon the same way again!

The DJs have been a fun addition to these events, playing everything from soul to cumbia as folks munched on meaty goodness. I can't wait to hear what General Meow has in store for us!

Both Portland and San Francisco's events were SOLD OUT! Seattle, reserve your passes to this private tasting by contacting: theethicalbutcher@gmail.com!!

Seattle, WA
July 21st at Faire Gallery Cafe
1351 East Olive Way
with DJ General Meow (Rapture, Soul-Fi)

$25/person or 2/$40 presale, $30/person at door

ALL Summer Beats & Bacon tastings begin at 8 pm, doors open at 730 pm.

*Price includes entry and food. Cash bar 21*

For those in the Bay who missed the event or would like to enjoy another round of local meaty delights, book a date with me and enjoy a few courses in your very own home! http://ethicalbutcher.blogspot.com/2011/07/bay-farm-table-project.html

On another note...check out this great little bit of press on TODAY!!

http://today.msnbc.msn.com/id/43549229/ns/today-food/t/some-vegetarians-beat-humane-retreat-back-meat/

The Bay Farm & Table Project

This summer has already proven itself to be a BUSY one! The Summer Beats & Bacon tour is ⅔ of the way complete, both Portland and SF events sold out and were a blast!! I had such a good time at the SF event a few days ago, that I have already set new dates for another round of fun with Bay Area food lovers. You’ve had the famed bacon, now its time to unleash the culinary beast! I’ll be in and out of the Bay through July and August, so there are plenty of opportunities to nab a date and get the whole shebang!

The Bay Farm & Table Project runs from July 5th-8th AND July 27th-August 7th!!!

Highlighting the seasonal bounty of summer, the Bay Farm & Table Project will be gracing the kitchens and dining rooms of the SF Bay Area with a week of home feasts with local foods. I’ll be private chef’ing it up for a lucky few omnivores and documenting the ingredients, menus and magical meals to be shared over the course of the project! With no computer (mine died last month), I am behind on posting menus and photos from the many other Portland and NYC dinners that have happened. But, you can look at previous posts for mouthwatering proof of the meals Portlanders enjoyed during their run of dinners!

The Farm & Table Project has been a thrilling new experiment for The Ethical Butcher projects and a perfect way to bring the special atmosphere of my popular events to homes. These intimate and familial dinners hold great conversations and become an educational exchange for all involved. This not only serves as a great introduction for me to the Bay Area food world and all you locavores and carnephiles out there, but an opportunity for consumers to talk about the obstacles, challenges and rewards of buying foods they trust. It is the matured manifestation of all of the previous Ethical Butcher projects. Making good food more than something to be reveled in on special occasion, these intimate gatherings have been convincing diners that EVERYONE can eat well. Local foods aren’t just a fad, and they aren’t to be held out of reach by high costs and elitist attitudes. The Bay Farm & Table Project brings the bounty of the season to your table in a way that is inviting, fun, and just plain delicious!

The menus are inspired by local ingredients and the flavor preferences of each dinner’s host(s) and are all over the place with unique flavor combinations and creative twists on old faves. The first two rounds of the Farm & Table Project set the bar high with dishes like Pimm’s Pork Three Ways, Grilled Bacon Steaks, Chocolate Stout Carnitas, Candied Rose & Bacon Popcorn, Coffee-roasted Chicken, Chocolate Cake for Breakfast, Elderflower Coconut-poached Halibut, Toasted Fennel & Grapefruit Panna Cotta, Lamb Two Ways with Fig Sauce, Blackberry-Scallion Duck Sausage and a slew of seasonal veggies that almost rivaled their meaty counterparts. Every menu is completely unique and personal, so hosting a Bay Farm & Table Project dinner is the best way to have your every flavor whim satisfied. In your own home!

Think you can’t afford to eat local foods, or doubt the culinary superiority of fresh food from local farms? Want to learn a new butchery or cooking technique, hear stories from my travels, chat about the evils of large agribusiness or debate the relevance of Micheal Pollan? Perhaps it’s just time to skip the restaurant and have a luxurious meal with friends at home without any of the work?

Between July 5th-8th AND July 27th-August 7th you can open your home and kitchen to take part in The Bay Farm & Table Project!!

Dinner at Magruder Ranch, June 2010. Photo by Alison Picard.

Your dinner will begin well ahead of time with a private menu consultation. Using the menu created together, Berlin will then source all of the local ingredients for your meal from local farms and markets. The day of your dinner, simply have your dining table set, kitchen free and clean and ready to be taken over at the predetermined time. Then sit back, wait for guests to arrive and savor the aromas wafting in the air as a three-course dinner brimming with the early season’s best ingredients is lovingly prepared in your own home. Or, head out for the day and come home to a spread of decadence! Brunches are also a great option for weekends! Local meats and produce will, as always, will be the highlight of the meal. Expect to see breads, jams, ice creams and other local foods featured as well. Check out the details below and then contact theethicalbutcher@gmail.com to participate in The Bay Farm & Table Project.

The Bay Farm & Table Project feasts are 3 courses:

an appetizer or small plate, main course and dessert.

Feast for 2-$90

Feast for 4-$160

Feast for 8-$240

Feast for 12- $300

Early Bird Special

*10% discount for feasts booked/confirmed by Friday, July 8th!*

Not at all small print: Dates are open from July 5th-8th and July 27th-August 7th. Full payment is due at menu consultation to confirm date. All dinners are 3 courses (1st, main, dessert), brunches are served tapas-style with number of dishes (5-10) determined by total number of guests. No beverages are included in meal and should be provided by host. Soy, nut & gluten-free diets are easily accommodated and other dietary concerns will be discussed during consultation. While main courses will surely be a carnivore’s dream, most side dishes are vegetarian or vegan. Vegetarian entree can be added to the menu for small fee. Dinner price includes consultation, ingredient sourcing, meal preparation, kitchen clean up and table service for up to 12 people. Gratuity is not included and is customary but not mandatory. Table service for larger parties and the addition of courses can be arranged at an additional charge.


Contact at theethicalbutcher@gmail.com to schedule consultation and dinner or inquire about rates for larger parties.

SF is SOLD OUT!!!!!

The June 30th tasting at Avedano's is now officially SOLD OUT!!

There are still a few pair of tickets for Portland's June 20th tasting, but only a few days to get them at their presale prices! Tickets will remain at presale tickets until this Sunday. There's still plenty of time before the Seattle tasting in July, but tickets are moving fast!

Contact: theethicalbutcher@gmail.com for info on reservations for these private tasting parties!

Portland, OR

June 20th at Saraveza (Backspace)

5433 N. Michigan Ave.

with DJ Beyonda (MRS., I’ve Got a Hole in My Soul, Buck ‘n’ Bounce)

$25/person or 2/$40 presale, $30/person at door*

San Francisco, CA

June 30th at Avedano’s Udder Room

237 Cortland Ave.

with DJ Nolita Selector (Fruitcake SF, Animal Style, BOSS!)

SOLD OUT!!

Seattle, WA
July 21st at Faire Gallery Cafe
1351 East Olive Way
with DJ General Meow (Rapture, Soul-Fi)

$25/person or 2/$40 presale, $30/person at door

ALL Summer Beats & Bacon tastings begin at 8 pm, doors open at 730 pm.

*Price includes entry and food. Cash bar will be available at tastings in Seattle and Portland. SF guests invited to provide beverages with no corking fee.

Summer, Summer, Summertime!

I'm sweating over NYC Farm & Table Project dinners as summer hits the West, it is finally time to unleash a series of events long in the making! The Bacon Gospel has been putting out rounds of seasonal flavors of bacon since winter and now, Summer Beats & Bacon is ready to get your summer off to a great start!

Summer Beats & Bacon is an evening for bacon connoisseurs, fiends and fans alike.It’s been over a year since the BCN/PDX Fridays! launch party, the last bacon tasting held as part of the Bacon Gospel. This latest round introduces four all new flavors bursting with summer fruit and berries, floral blooms, the heat you’ve been craving through winter’s dreary days and one flavor chosen by BCN/PDX Fridays! members to be their favorite flavor over the last year of monthly bacon fairy visits.

FIVE flavors of this fabled local, handmade bacon will fill tables brimming with everything from bacon-candied popcorn to bacon-wrapped herb bundles. Each tasting menu will feature 12-15 bacon creations, but you can always expect a twist on the classic B.L.T.! The only letter that will stay in this mix is that big ol’ capital “B”, as the limits of this humble sandwich are pushed with grilled B.L.T. steaks, B.L.T. sticks, B.L.T. bars or a mountain of assorted mini B.L.T.s that will blow your mind! The bacon lovers of one lucky city will even see a bacon creme brulee station!! As if this all of this bacon bliss wasn’t enough, while you and your friends nosh on bacon goodness, DJs will be spinning the best cuts to keep you shuffling to the beat as you return for more meaty insanity. This isn’t a sit-down formal affair! Once the tasting is over, the party keeps going! Door prizes, raffles and bacon-themed games will add even more layers of fun to the night!

The best part of Summer Beats & Bacon? It is happening in THREE different cities!!

Summer Beats & Bacon is bringing the heat to the coolest cities on the best coast through June and July! However, flavors for each city will not be announced until AFTER the tastings, so the only way to know, is to go!

Portland, OR

June 20th

at Saraveza (Backspace)

5433 N. Michigan Ave.

with DJ Beyonda (MRS., I’ve Got a Hole in My Soul, Buck ‘n’ Bounce)

$25/person or 2/$40 presale, $30/person at door*

San Francisco, CA

June 30th

at Avedano’s Udder Room

237 Cortland Ave.

with DJ Nolita Selector (Fruitcake SF, Animal Style, BOSS!)

$30/person PRESALE ONLY. Space VERY limited!!

Seattle, WA

July 21st

at Faire Gallery Cafe

1351 East Olive Way

with DJ General Meow (Rapture, Soul-Fi)

$25/person or 2/$40 presale, $30/person at door

ALL Summer Beats & Bacon tastings begin at 8 pm.

Doors open at 730 pm.

*Price includes entry and food. Cash bar will be available at tastings in Seattle and Portland.

SF guests invited to provide beverages with no corking fee.

To reserve your tickets for these private tasting parties, please contact theethicalbutcher@gmail.com today!