Browsing jack london square.
This is Part 6 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 3, Part 4, Part 5). These photos are various ones that I took while walking around the festival on Saturday, the 24th.
Ebbett’s Good to Go – Order and pick-up windows and a t-shirt.
Condiments from Belcampo
Belcampo served a koreatown kimchi hot dog and beef tallow fries.
Here’s an overhead view of the marketplace and the DIY Make It stage.
Fried fish taco from The Taco Guys – “Taco de Maui – batter-fried sustainable ono (wahoo), shredded gem lettuce, pickled radishes, sriracha mayo and cilantro”
Lamb (!!) taco from The Taco Guys – “braised red hill farms leg of lamb, grilled jalapenos, burmese spices, pickled cucumbers with sesame, thai basil, local sheep’s yogurt sauce”
the ever photogenic ritual roasters trailer, sputnik
a la marzocco and a demitasse
a cafe mocha with a heart-shaped rosetta from ritual.
jack london square at dusk. It was still fairly crowded despite the fact that the festival was closing down for the evening.
Jim ‘n Nick’s truck always has something clever on its rear
Jim ‘n Nick’s: meat in the oven
Big Cat & The Hipnotics were playing the blues.
September 27th, 2011
Category: Uncategorized • Author: phil • Comments: 2 Comments
This is Part 5 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 3, Part 4, Part 6).
Pork, frying by Urban Style Barbecue
Guys from The Whole Beast breaking down some delicious-looking lamb for gyros.
Jim ‘N Nick’s BBQ always have a decked-out trailer. “First we send him to heaven, then we send you there”
Fried smelt from Forage SF. Looked so good.
Cheeseburgers from 4505 meats. They were dripping with juicy goodness.
Mac ‘n Cheese from Homeroom.
A great window display from Kara’s Cupcakes with palm trees in the reflection
Caramelizing homemade marshmallows for s’mores at Kika’s Treats. One of the cookies is dipped in chocolate.
Jack London Square had a table and a raffle. The bike arch of wheels was on display.
Beekeeping at the Urban Homesteading area
Sprouts cooking club – cooking classes for kids. They looked like they were having a great time,
A meatloaf sandwich from Prather Ranch’s American Eatery
Festivalgoers at the main stage.
A DIY mozzarella cheese workshop at the DIY Make-it area
Vegetarians, fret not – there was a vegetarian analog for all of the steer and pig butchery going on.
food crates at the Wholes Foods Main Craft Stage
Super-excited winner of the pickling competition
September 26th, 2011
Category: Uncategorized • Author: phil • Comments: 4 Comments
This is Part 4 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 3, Part 5, Part 6)
This post is a continuation of the Flying Knives Steer Butchery Competition – perhaps the most exciting part of Eat Real Festival.
Dave the Butcher gets the crowd involved.
Some cuts of meat start to make their way onto the display
Jose ‘Pepe’ Penaloza cuts thin slices
Dave goes hands-free
Anya and Dave hold up a cut for the excited crowd.
A Tomahawk cut from the Yedra brothers and Rian Rinn
Damn. That’s a good looking spread from the Yedra brothers and Rian Rinn.
The judges (4505, in this case) were swilled with beer to help take away their judging inhibitions.
Zach’s (from Shopper’s Corner) “Santa Cruz – Beware of Locals” sticker.
Jose ‘Pepe’ Penaloza, rocking the Butcher’s Guild t-shirt.
Anya wows the crowd with a bit of her mastery of butcher’s cuts
Zach Gero and Josh Kleinsmith work together with the bone saw.
Dave the Butcher gets in on the bone saw action too.
Cuts of beef.
More cuts of beef from the eventual winners by a large margin Rian Rinn and the Yedra brothers. They were judged on efficiency, accuracy of cuts, technique and teamwork. These guys had hardly any waste.
Bone saw, needing cleaning.
Gerrit Van den Noord, Jose ‘Pepe’ Penaloza, and Adam Tibero of the Butcher’s guild still had a very impressive spread, topped with rosemary sprigs.
Adam Tiberio’s apron
Meat hook
Kidney, with basil
Another look at the Butcher’s guild team spread.
Cuts of meat, being hauled away for the lucky staff members to distribute.
September 26th, 2011
Category: Uncategorized • Author: phil • Comments: 4 Comments
This is Part 3 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 2, Part 4, Part 5, Part 6)
The butchery competitions are probably the most exciting parts of Eat Real Festival (Photos from last year can be found here). Teams of butchers compete live and on stage in front of hundreds of onlookers to break meat into retail cuts in a 45-minute window. Then, a winner is chosen by a team of judges from local restaurants (This year’s judges included 4505 meats, Brown Sugar Kitchen, among others) for a bottle of fancy St. Georges gin and a trophy.
This year, three teams competed:
As the audience filled in, the butchers unpacked their knives, hooks, and sharpeners.
The audience awaits..
The 3 hindquarters arrived on a cart, each aged for 21 days to a month.
They were loaded onto three hanging hooks, spread across the stage
Trophies and gin.
Dave the Butcher, a crowd favorite, sharpens his knife before the start of competition.
Zach and Josh talk strategy prior to the start of competition.
Anya Fernald, MC and founder of Eat Real and The Next Iron Chef judge, introduces the butchers to the eager crowd.
Rian gets underway
A few minutes into the competition – knives, hooks, and pieces of meat are flying and the crowd is loving it.
More images to come in Part 4.
September 26th, 2011
Category: Uncategorized • Author: phil • Comments: 3 Comments
This is Part 2 of a series of photo posts from Oakland’s Eat Real Festival, September 23-25, 2011 at Jack London Square. (Part 1, Part 3, Part 4, Part 5, Part 6).
Farmhouse Culture and the Happy Girl Kitchen Company hosted a Kraut-a-thon at the DIY Make It area. It was another great hands-on event where audience members got to get their hands dirty making a classic sauerkraut using natural microorganisms.
Kraut-a-thon
Extolling the virtues of fermented vegetables. Especially interesting was the fact that the nutritional content of the vegetables can actually improve after fermentation.
Demonstrating her cabbage cutting technique
They had the audience get involved right away. Cutting boards, microplanes, knives, veggies, salt and spices were all provided.
Salt is an important component in making a sauerkraut. The audience was instructed to salt until it tastes just too salty to taste for a salad. Not adding enough salt results in a soggy sauerkraut. Also, using non-iodized salt is a requirement – the iodine inhibits the growth of microorganisms.
Hand mixing the sauerkraut. Farmhouse culture and the Happy girl kitchen company even provided a handwashing station for the audience to use prior to getting in on the action.
Cooking with Jam
Rachel Saunders, Michele Polzine and Fran Loewen led a talk on ways to use jam in normal cooking. They fielded a slew of questions from an interested audience at the Master Craft stage of Eat Real Festival.
Rachel Saunders has been making jam for 13 years and offers a line of preserves (Blue Chair Fruit) that can be found at farmers markets and various Bay-Area restaurants as well as a sold-out cookbook with great photography and delicious recipes. I’ve been picking up her jam since I first started seeing it at the farmers market a number of years ago.
A jam pyramid.
The highlight of the event for the audience was probably the samples – they served a peach leaf ice cream with a plum jam topping. Samples went REALLY quickly.
Blue chair’s Norweigan intern, dutifully scooping..
.. and then applying the plum jam topping.
September 25th, 2011
Category: Uncategorized • Author: phil • Comments: 4 Comments
