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Monk's Kettle Does Beer Dinner, "Soggy Pork" Invented

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FINANCIAL DISTRICT—As noted by the Weekly, there will be a panel discussion tomorrow night to discuss "The State of Pastry in SF" featuring local pastry stars like Luis Villavelazquez (Absinthe), Elizabeth Falkner (Citizen Cake) and William Werner (Quince), among others. Tickets are still available; more info here. [SFW]

THE MISSION—Speaking of happenings in and around town, Monk's Kettle is holding another of its beer dinners on Wednesday. Beer from a magical place called Belchertown, Massachusetts (yes, really) is supposedly involved, as is lamb tartare. [7x7]

EUROPE—Oh, those wacky Dutch: "The move towards artificially engineered foods has taken a step forward after scientists grew a form of meat in a laboratory for the first time. Researchers in the Netherlands have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it." [Telegraph via Eater National]

[Photo: Jennifer Yin, 1/18/08]

Monk's Kettle

3141 16th Street, San Francisco, CA

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