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Jun 14, 2010 2 min read

Father's Day Options

Father's Day Options
Lamb burger and a Manhattan at the Big 4.
Table of Contents

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.

Lamb burger and a Manhattan at the Big 4.

Event Info

           Sunday Jun 20, 2010

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