Two Meaty Events: Pork of July and Lamb Jam

Next Tuesday July 12th, swing by ~BLOODHOUND~ (which seems to be an apt name for the place, with all the meat events they throw there) for Pork of July, when Taylor Boetticher of Fatted Calf will be there butchering a 125-pound red wattle hog from Walnut Keep. All the cuts will be grilled on a hardwood barbecue and served Vietnamese style, with an assortment of side dishes as well, like “little muffalettas” with olive relish, mortadella, and soppressata; grilled pancetta-wrapped peaches with basil and piment d’Espelette; Basque sausage and Padrón pepper pintxos; spicy pork jerky on the bar; bourbon brown sugar ice cream from Three Twins, served with Fatted Calf bacon brittle; and a complimentary (and specialty) Bloodhound infused cocktail. Tickets are $45. Doors at 6pm (until 10pm). 1145 Folsom St. at 7th St.

And on Sunday July 17th, the second annual ~LAMB JAM~ will be held at the Golden Gate Club. Participating chefs will be serving a variety of bites, paired with local wines. Participating chefs include: Antelmo Faria (Tacolicious); Banks White (FIVE, Berkeley); David Bazirgan (Fifth Floor); Dino Vazquez (Eastside West Restaurant & Bar); Eric Berg (Wente Vineyards); Jeff Mall (Zin); Jeffrey Lunak (Morimoto Napa); Jessica Gorin (ThirstyBear); Josh Silvers (Petite Syrah and Jackson’s Bar & Oven); Mattin Noblia; Michael Koenig (Grand Café); Ola Fendert (Oola Restaurant); Richard Hodge (Puccini & Pinetti); Robbie Lewis (Bon Appétit); and Yang Peng (Wood Tavern).

Guests will learn about lamb through a butchery demonstration by local shepherd Don Watson and chef Matthew Accarrino from SPQR, and the event will feature a whole lamb cooked by John Fink of The Whole Beast. Guests will also be able to create their own swag bags, and vote for their favorite lamb dishes in a “People’s Choice” competition.