Meat Carnival will land at Gold Bar Distillery on Treasure Island during Fleet Week, scheduled for Oct. 10–12. The event features more than 20 interactive chef stations focused on tri-tip, brisket, rib‑eye and wagyu, with chefs serving food directly by hand and guests encouraged to eat with their hands. Admission costs $195 and includes all-you-can-drink wine; craft cocktails are available and VIP tickets include whiskey barrel tastings. Ferries and shuttle buses will transport attendees from San Francisco and the East Bay to prevent Bay Bridge congestion. The concept began in Israel in 2016 and expanded to the U.S. in 2023.
Here's how Meat Carnival works: Chefs give you food with their bare hands. And you eat it with your hands. There are no forks, tables or menus. This year, admission ($195) gets you access to more than 20 interactive stations churning out dishes with a focus on tri-tip, brisket, rib -ye and even wagyu. You might taste chicken coming out of a 300-degree smoker, be asked to break down a whole lamb
It's all about the experience, chef-partner Itamar Abramovitch told SFGATE at the Mare Island Meat Carnival in 2024. "We are trying to create memories, something that goes beyond the time that our guests spend with us," he said. "If, at Sunday brunch a week after the carnival, you can talk about that one time the chef invited you to break down a whole lamb, we have achieved our goal."
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