The menu for Meatopia X: The Carnivore’s Ball isn’t quite ready for release yet.

But to whet your appetite, here’s the menu from Meatopia IX: City of Meat…







Meatopia 2012 isn’t a culinary festival. On the contrary. It is the CITY OF MEAT.  The CITY OF MEAT has its own byways, its neighborhoods, its alleys and cul-de-sacs. It is a labyrinth of carnal turpitude, a maze of meat-cookery, each cluster catering to a different taste, a different animal, a different mood. Like the great city of which is the temporary capital, it contains multitudes, all undone by their love of beef, pork, lamb, veal, and game. The City of Meat is made up of eight neighborhoods. Depending on what you feel like eating, you might want to visit:






Meatopia Heights

  • Michael White, Marea: Grilled Pork Cheeks with Late Summer Vegetable Mostarda
  • Alex Guarnaschelli, The Darby: Canard A La Presse With Sauce Chasseur
  • Franklin Becker, FDB Group: Danish Meatballs With Creamy Dill Sauce
  • Paul Denamiel, Le Rivage:  Beef Shin Bourguignon with Bacon and Champignons de Paris
  • Anthony Goncalves, 42 (White Plains, NY): “Paella de Puerco” with Soft Egg and Jalapenos


Deckle District

  • Scotty Smith, RUB: Skin-On Barbecued Jamaican Jerk Pork Belly; “East-West” BBQ Spare Ribs (Thrillist VIP)
  • Aaron Franklin, Franklin’s BBQ (Austin TX): Beef Brisket With Onion, Pickle And “Air Bread”
  • Jim n’ Nicks Sponsored Chefs:  “The Fatback Collective”: Donald Link, Link Restaurant Group, Ryan Prewitt,  Herbsaint; Stephen Stryjewski, Cochon (New Orleans, LA); Sam Jones, Skyline Inn (Ayden, NC); Rodney Scott, Scott’s BBQ (Hemingway, SC), Sean Brock, McCradys (Charleston, SC) Nick Pihakis, Jim ‘N Nicks BBQ (Birmingham, AL):  Barbecued Fatback Farms Heritage Whole Hog, Mangalista Pork Rack, Cochon Boudin & Pork Cracklins
  • John Stage, Dinosaur BBQ:  Barbecued St. Louis Spare Ribs


Carcass Hill

  • April Bloomfield, The Breslin: Whole Hampshire Hog With Spicy Pepper Seasoning
  • Sponsor / Chef Pat Lafrieda: Whole Thousand-Pound Marinated Creekstone Steer
  • Santiago Garat (Belcampo): Whole Lamb Asado, Uruguayan-Style


The Quarter

  • Adam Perry Lang, Barbacoa (London, England): “Prime Rib Cooked Like a Steak” (VIP); BBQ Short Ribs (Meatopia)
  • Marc Forgione, Marc Forgione: Grilled Rib Steak with Bone Marrow Maitre ‘D Butter and Pickled Grilled Onions
  • Naomi Pomeroy, Beast (Portland, OR): Wood-Seared Intercostal “Finger Meat” with Pickled Watermelon Remoulade
  • Joey Campanaro, the little owl: Sangria Marinated Butcher Steak with Hearts of Romaine alla Caesar
  • Justin Smillie, Il Buco Alimentari: Spit-Roasted Short Ribs W Castelvetrano Olives, Celery, Walnuts And Horseradish
  • Creekstone Farms Sponsored Chef: Jon Adams, Pub & Kitchen (Philadelphia, PA): Grilled “Vegas Strip” Steak Two Ways with Pickled Red Onion and Carrot Salad
  • Tim Byres, Smoke (Dallas. TX): Dry Rubbed Best Butcher’s Steak with Pickled Celery, Mustard Caviar & Buttermilk


Embassy Row

  • Kris Yenbamroong, Night Market (Los Angeles, CA):  Moo Sadoong  or “Startled Pig” Spicy Pork Salad w/Herbs & Raw Garlic) (VIP); Kor Moo Yang (Hog Collar) With “Jaew”  Thai Chili Dip
  • Julia Jaksic, Employees Only: Mini-Balkan burgers with Kaimak and Avjar
  • Serafim Ferdekis, BZ Grill: Grilled Sefalia Sausage with Caul-Fat Wrapping; Cheese-Filled Biftecki Burger
  • Phillipe Massoud, Ilili: Zatar and Sumac-Seasoned Pulled Lamb Shoulder Sandwich
  • Ed Fraundeder, Edi and the Wolf: Veal Roulade with Peaches, Arugula and Rye Bread Vinaigrette
  • Gabriele Corcos and Debi Mazar, The Cooking Channel’s “Extra Virgin”: Pizza al Carpaccio made with Certified Piedmontese Beef



  • Adam Sappington, The Country Cat (Portland, OR): “Friday Morning” Turkey Trio: Confited Wings, Pope’s Nose, Turkey Scrapple
  • Amstel Light Sponsored Chef Zak Pelaccio, Fatty Crab:  Spit Duck W/ Lady Jayne’s Preserved Citrus
  • Esquire Magazine Sponsored Chef Mike Toscano, PerlaGrilled Quail Alla Diavola with Charred Scallions and Buttermilk Dressing
  • Wyndham Tryp Sponsored Chef: John Walsh, Gastro Bar at 35thGrilled Chicken Thighs On Puff Pastry with Piquillo Peppers, White Sardines, Cameros Cheese Veil
  • Craig Koketsu, The Hurricane Club / Quality Meats: Peking Chicken with Chicken-Skin Crisp
  • Hemant Mathur, TulsiTandoori Chicken Creamy Pistachio, Fennel & Cinnamon Sauce, Tomato Rice


Meatopia County Game Reserve

  • US Navy SEALs:  Grilled Venison Steaks & Marinated Tenderloin 
  • Harold Moore, Commerce, Duo of Squab: Rillette of Dark Meat and Roasted Breast Ancienne
  • Shane Mcbride, Balthazar: Smoked Duck Neck Gumbo With Wild Rice



  • Jonathan Sawyer, Greenhouse Tavern (Cleveland, OH): “Brains and Bread”: Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga
  • Takashi Inoue, Takashi: Beef Belly In Takashi’s Bbq Marinade; Nakaochi Kalbi In Miso Burnt Butter Marinade; Tongue In Shiso Marinade With Scallion Ginger Salsa; Heart In Shio Marinade With Minced Heart Chili Sauce
  • Noah Bernamoff, Mile End: Grilled Veal Brisket with Charred Garlic Scapes
  • Andy Little, Shepherd Mansion (Hanover, Pa): Scrapple Sliders On Martin’s Potato Rolls With Chow-Chow Viniagrette



menu & chefs are subject to change