Father's Day Options

big4burger.jpg

Lamb burger and a Manhattan at the Big 4.

~FATHER’S DAY~ is this Sunday June 20th, and of course there are a variety of meaty events and options to help you celebrate. (And if your dad happens to be a vegetarian, why don’t you take him to the tablehopper Indian Street Food Lunch the day before?)

First up, the Sunday pig roast has returned to ~PRESIDIO SOCIAL CLUB~. Executive chef Ray Tang will be roasting a humanely raised and organic pig from Ilano Seco Ranch in a Caja China wooden box. There will be complimentary sliders and a happy hour from 3pm-5pm, with ukulele, local beers, and tropical cocktails by Tim Stookey (Hawaiian shirts encouraged). FYI, the pig roasts will continue every Sunday with a happy hour from 4pm-6pm, featuring pupu platters, and two mai tais priced at $20. The roasted pig, in a different preparation each week, will be served as a dinner special following the happy hour.

~SPRUCE~ is putting a 
”Cowboy Steak” on the menu, an enormous, prime grade, 28-day aged rib-steak 
from Niman Ranch. It’s big enough for two—or just let dad have it all to himself. Call 415-931-5100 for reservations. 



~ESPETUS CHURRASCARIA~ in San Francisco and San Mateo are both offering a $49.95 prix-fixe all-you-can-eat Brazilian rodizio menu that will include a gourmet salad bar with 15-20 items, hot side dishes, and 12-14 varieties of skewered meat carved tableside. Also, each party will receive one complimentary $10 gift card to be used on a future visit.

~THE RITZ-CARLTON, SAN FRANCISCO~ is hosting a Father’s Day brunch and barbecue in the Terrace Courtyard from 10am-3pm. There will even be big-screen TVs broadcasting the day’s sporting events (hello, Italian World Cup match at 11am!), and a live jazz trio. $75 for adults; $39 for children 5 to 12, exclusive of tax and gratuity. Reservations: 415-773-6198.

Would you prefer something more strenuous than eating meat off a bone? ~MCEVOY RANCH~ is offering their second annual Father’s Day Weekend Hike at the stunning 550-acre olive ranch, located in the Marin County hills west of Petaluma. On Saturday June 19th from 10am-12:30pm, guests will embark on a challenging hike through the olive orchards up to a picturesque ridge with panoramic views, and then return to the milling room to learn about how McEvoy Ranch makes olive oil, followed with a rustic post-hike snack, with views of the olive groves. Tickets are $50 per person and advance reservations are required.

Is your dad a bit hands-on? You can buy him a ~4505 MEATS~ class (whole hog butcher class, sausage 101, or spring lamb) for $125, which includes plenty of meat to take home. Check out the schedule and more here. (The classes just went on sale today, act quickly!)

And on Monday June 21st, ~CAFÉ ROUGE~ is hosting a butchery class, The Art of Sausage, with Victoria Wise, author of the just-published Sausage: Recipes for Making and Cooking with Homemade Sausage ($23 plus tax). Wise was the first chef at Chez Panisse Restaurant and then at Pig-by-the-Tail, her charcuterie establishment just across the street. Recipes will be for crépinettes and cased sausages, including boudin noir. This class is both demonstration and hands-on. Food and wine will be served. All students will be given 2 lbs. of sausage to take home. $65, 6:30pm. Reservations: 510-525-1440 after 10am.

Event Info

Sunday Jun 20, 2010