Meatopia Texas Comes to Pearl November 2–3
- Held annually in New York City, Meatopia is a world-class culinary event founded and hosted by Time magazine food columnist and James Beard Award–winning food writer Josh Ozersky. For the first time ever, this culinary adventure will come to the Pearl Brewery in San Antonio.
- Meatopia will encompass multiple events in various venues throughout Pearl, including some of the country’s best chefs, greatest meat, live music, cold beer and aged spirits. Click here for schedule of events.
- 33 notable chefs from all over the country will be in attendance, cooking over live fires. Click here for complete list of participating chefs.
- Tickets are limited and going fast! Click here to purchase.
Sunday, November 3, 2013 @ 12:00pm
Meatopia at Pearl
303 Pearl Parkway, San Antonio, TX 78215
VIP from 12:00-1:00pm (Buy Tickets, only 100 VIP left!)
Festival from 1:00-5:00pm
There is no more ambitious or spectacular meat-centric culinary event in the world than Meatopia proper, an immense, exciting, celebration of meat and meat cookery, featuring 32 chefs from Texas and around the country, cooking beef, pork, veal, chicken, duck, quail, bison and many other animals, from snout to tail, nearly all of which come from dozens of independent farms throughout Texas and the U.S.
Full menu details:
Jesse Perez of Arcade Midtown Kitchen (San Antonio, TX)
One of San Antonio’s most acclaimed chefs, Perez will serve Broken Arrow Ranch short ribs with mole rub, smoked butternut squash mousse and huckleberry gravy.
Paul Qui of Qui (Austin, TX)
One of the most celebrated young chefs in America, Qui, Winner of Bravo’s “Top Chef,” and an Austin superstar, Qui will prepare the pork-centric Philipino classic, sizzling sisig.
Andrew Weissman of Il Sogno Osteria & The Sandbar Fish House (San Antonio, TX)
Weissman, one of Texas’ most celebrated chefs and a multiple-year finalist for the James Beard Award, will create braised stuffed breast of veal with potatoes mousseline sauce madere.
Tim Byres of Smoke (Dallas, TX)
Food and Wine magazine’s People’s Choice as “Best New Chef,” Tim Byres, the wood-fire guru from Smoke restaurant in Dallas, will serve Flannery Beef’s ultra-prime rib eye with chimichurri.
Chris Shepherd of Underbelly (Houston, TX)
Houston’s newest hotspot is helmed by Shepherd, who will demonstrate the restaurant’s passion for using the whole animal with a roasted spitted whole boar.
Joey Campanaro of the little owl (New York, NY)
One of New York’s most beloved chefs, the man behind the famous little owl will be serving the meatball sliders that are the chef’s signature dish.
Justin Smillie of Il Buco Alimentari (New York, NY)
The star dish of Smillie’s three-star Italian restaurnt is Chef Smilie’s mind-blowing, slow-roasted short rib dish that has been called “revolutionary” by Esquire magazine.
Johnny Hernandez of La Gloria (San Antonio, TX)
A master of Mexican street food and one of San Antonio’s most well-known restaurateurs, Hernandez will create cabritos asados de lena for Meatopia.
Jason Dady of Jason Dady Restaurant Group (San Antonio, TX)
Finalist for 2012 James Beard Award for Best Restaurateur: Southwest, Dady will prepare porchetta and fire roasted clams with charred sourdough.
Mike Toscano of Perla (New York, NY)
Semi-finalist for 2013 James Beard Award for Rising Star Chef and 2013 Star Chef New York Rising Star winner, Toscano will create beef cheek and tongue with blistered shishito peppers and bock beer vinegar sauce.
Tim Rattray of The Granary (San Antonio, TX)
Hailed in the Wall Street Journal as the nation’s only modernist BBQ chef, and one of five best pitmasters in Texas by Texas Monthly, The Granary’s Tim Rattray will prepare a Cuban pulled pork sandwich with mojo sauce and mustard infused jicama. For VIP, Rattray will serve a smoked duck ballotine.
John Tesar of Spoon (Dallas, TX)
Known for his stylish, modern American cuisine prepared with classic European techniques, Tesar will create sea salt and herb rubbed prime rib of bison with béarnaise and tallow fried potatoes.
Rene Ortiz (Austin, TX)
Finalist for 2013 James Beard Award for Best Chef: Southwest, Ortiz will serve charcoal grilled chicken with pixie chili paste, palm sugar, black vinegar and cumin.
Laura Sawicki (Austin, TX)
Finalist for 2013 James Beard nominee for Outstanding Pastry Chef and 2013 CultureMap’s Tastemaker Award winner for Best Pastry Chef, Sawicki will feature one of her specialty desserts.
Ned Elliott of Foreign & Domestic (Austin, TX)
Finalist of Food & Wine magazine’s “The People’s Best New Chef: 2012 Southwest”, Elliott, a major force in the world of cutting-edge meat cookery, will prepare a dish with crispy grilled lamb ribs.
Jesse Griffiths of Dai Due (Austin, TX)
Winner of Edible Communities 2012 Local Hero/Food Artisan Award and 2013 James Beard book award nominee for single-subject with Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish, Griffiths will prepare doves for the VIP section.
Geronimo Lopez of NAO (San Antonio, TX)
Influential Venezuelan chef Geronimo Lopez will prepare wood roasted whole leg of veal with Argentinian grilled sweetbreads topped with spicy chimichurri chorizo and grilled peppers.
Jeff White of Boiler House (San Antonio, TX)
Winner of People’s Choice Award for the Taste of Elegance, White will create hot paprika beef heart and melted beef cheek with charred haricot vert salad, goat cheese and cardamom cashews.
Steven McHugh of Cured (San Antonio, TX)
Chef of the eagerly anticipated Cured restaurant at Pearl, McHugh will serve whole hog gumbo.
John Fink of The Whole Beast (Oakland, CA)
Trained at Le Cordon Bleu in Ottawa, Canada, Fink strives to create transformational dining experiences that can be seen in his Meatopia dish of lamb gyros made with chermoula spiced lamb necks served with harrisa, a chermoula yogurt sauce and cucumber onion salad on a whole wheat lavash.
Anthony Goncalves of 42 (White Plains, NY)
Travelling from to Meatopia Texas all the way from New York, Goncalves, a pioneer of “the new Iberian cuisine,” will bring one of the most-loved Meatopia dishes of recent years, a pork-belly paella with farm eggs, to Texas.
Ford Fry of No. 246 (Decatur, GA)
Semi-finalist for 2013 James Beard Award for Outstanding Restaurateur, and one of the leading chefs of the South, Fry will serve grass roots farm pastured breast, shoulders, knees and toes of chicken.
Chad Carey of The Monterey (San Antonio, TX)
Named number six on Texas Monthly’s “Where to Eat Now” 2012 list, The Monterey owner and chef will prepare grilled lamb heart anticuchos, smoked chili.
Jeff Balfour of Citrus (San Antonio, TX)
Known as one of San Antonio’s most innovative chefs at a fine dining restaurant, Balfour’s dish will be orange-lambic brulee’d chicken with thyme and arugula.
Jennifer Dobbertin of Hot Mess Food (San Antonio, TX)
Owner of Hot Mess, Dobbertin will create marinated Thai baby back ribs with sticky rice & ‘Naam Jim Jaew’ hot sauce.
Nelson Millan of San Antonio Country Club (San Antonio, TX)
Millan will serve lechon and trunchetta, essentially a whole, boned roasted Duroc hog cooked in La Caja China double-decker grill boxes, accompanied with mojo picked onions.
Bruce Auden of Biga (San Antonio, TX)
James Beard Award finalist chef, Auden will prepare Broken Arrow Ranch venison chili topped with grilled Bandera Quail, cornbread and all the “fixin’s.”
Josh Watkins of The Carillon (Austin, TX)
2012 Star Chef Austin-San Antonio Rising Star winner, Watkins will be serving one of the event’s most refined dishes, grilled olive oil poached beef tenderloin with potato puree, sweet smoked syrup and paprika.
Ben Runkle & Bryan Butler of Salt & Time (Austin, TX)
Named one of the top 10 Best New School Butcher Shops in America by First We Feast, Salt & Time will offer a selection of house made sausages, salumi and charcuterie to VIP guests.
Jordan Mackey of Las Ramblas (San Antonio, TX)
CIA graduate and chef at Hotel Contessa and Las Ramblas’ signature restaurant on the famed River Walk, Mackey will serve fire roasted whole lamb in the Riojan style.
Jeff Foresman of Zocca Cuisine D’Italia (San Antonio, TX)
With extensive experience in the hotel restaurant industry, Foresman will prepare grilled Italian piadina topped with seared bison tenderloin carpaccio, wild arugula, Hill Country olive oil and shaved horseradish pecan cheddar.
Mike Behrend of Green Vegetarian Cuisine (San Antonio, TX)
Known as San Antonio’s only 100-person vegetarian and kosher restaurant, Behrend will create salt-crusted new potatoes with braised kale.