Commonwealth Club at the Ferry Building Marketplace

Photo from Fra'Mani

Okay, oink oink on this one! On March 21, the Commonwealth Club will be hosting a panel discussing one of my greatest loves, salumi. And not just any old panelists, try Paul Bertolli, (Founder, Fra'Mani Handcrafted Salumi, Berkeley), Chris Cosentino (Executive Chef, Incanto Restaurant, San Francisco), John Piccetti (Owner, Columbus Salame, So. San Francisco), and Harold McGee (Author, On Food and Cooking: The Science and Lore of the Kitchen – Moderator). The evening panel discussion is ~PIG HEAVEN: THE ART AND SCIENCE OF CURED MEAT~, and here's the write up: "With a shared passion for tradition and authenticity, our distinguished panelists will discuss the recent resurgence of interest in cured meat–a tradition that dates back more than 1,000 years. Whether you call it salumi or charcuterie, join us as we sample a variety of these handmade foods and learn about the meticulous work required to craft great salumi and how slicing equipment affects the resulting flavor and texture." Uh, yeah, I'll be in the one in front scarfing the soppressata.

Commonwealth Club at The Ferry Building Marketplace
Ferry Building, 2nd floor
Port Commission Hearing Room


Tuesday March 21
5:30pm, Check-in
6pm-7:15pm, Program

$12 for members
$18 for non-members