SPONSOR US
BUY TICKETS

LET'S TALK

We'd love to have you at our events.
Tell us what you're intersted in...

  • Attending
  • Chef Participation
  • Farm Participation
  • Sponsorship
  • Media Inquiry
  • I need an NDA first

Name*

Company/Organization

City*
Zip*

Email*

Phone Number*

San Francisco Cochon555 June 5.

San Francisco Cochon555 June 5.

San Francisco, June 5. The Ferry Plaza Building

Christopher Arentz vs. Tracey Smaciarz

Christopher Arentz, Avedano’s San Francisco

Christopher Arentz spent 5 years in Tuscany, Italy cooking in restaurants, which finally led him to Dario Cecchini’s restaurant in Panzano. He trained with Dario breaking pigs and beef and learning the “old world” tradition of butchering. Upon returning to San Francisco He seeked a butcher shop that shared that same mentality of butchery. Avedano’s had exactly what he was looking for and thus, was a perfect fit.

vs.

Tracy Smaciarz, owner Heritage Meats, Washington.

Tracy Smaciarz Born Dec. 4th 1968 sign Sagittarius. President of Heritage Meats Web site Second generation Meat Processor. First memories of processing meat or slaughter was at age, Father Tom Smaciarz started business in 1977 out of the Detached two car garage where he grew up. His Father was a meat cutter at Safeway, started their in 1968, Dad Grew up on a farm in the Pe Ell/Raymond WA area where his grandfather and father raised cattle.
Tracy first was the clean up kid for the shop, worked on a mobile slaughter truck with my father in the summers from age 10-15. Tracy was cutting meat and making sausage/pepperoni, during this time as well. Age 16 Tracy left the business and worked in the Restaurant industry through High School and College. He returned and took over the family Business in 1996 age 27. Tracy’sFather had to retire due to health reasons.
He relocated the business in 2006 to its present location, which tripled its size.
Went under USDA inspection in March of 2009 Certified Organic Meat Processor as well
Featured in the Cook book “Primal Cuts” Cooking with America’s best butchers. He is also Featured in the Cook book “Harvest to Heat’ Cooking with America’s Best Chefs,Farmers, and Artisans. He Created a Grass Fed Beef Program with Jason Franey, Chef at Canlis Restaurant in Seattle WA. The Beef from “The Gleason Ranch” was served at the James Beard house in April 2010Cutting Demo with the Culinary Institute of America from Hyde park in 2010Led the discussion at the 2010 Seattle Farmer Chef connection Creating relationships with farmers and Chefs get meat into the Restaurants.Help Create a Meat Program with the Harbor Pub in Bainbridge Island where they source ALL of their meat locally through Heritage Meats and a network of local growers.Created a Meat Program with Full Circle Farm Largest CSA in state of Wa. where they distribute locally grown beef and pork to their members in Seattle as well as in Alaska. in Mar 2010
Have been featured or mentioned in Many local and national publications,Capital PressEdible Seattle,Seattle Weekly
Artisan Meat institute Bogs and ArticlesSeattletallpoppy Blogs and Articles.
Tracy also whoooed the Cochon555 crew in Seattle after midnight at some swank bar where he managed to come up with a six pack of Busch beer cans. (we were not aware that Busch was even made anymore).
SIGN UP TO WIN REALLY COOL STUFF AND E-NEWS