There are a few food events that I need to mentally prepare myself for, but when I finally get the chance to attend the famous raunchy party Meat CarnivalI knew it was my time to shine. If you’re someone whose social feeds are filled with over-the-top food content, you’ve probably seen viral videos of crowds flocking to chef-led cooking demonstrations, grabbing handfuls of meat with their bare hands and dropping it right into it. their mouths.

This Meat Carnival is open to all, all you can eat, for people who love meat and don’t mind making a mess. This whole no tables, no tools thing may seem annoying, but it makes sense for a festival this unconventional and interactive.

Meat Carnival is, let’s be honest, an intriguing departure from typical food festivals where you’re usually stuck in queues to sample pre-prepared food that you can take or leave.

Although the original Meat Carnival concept originated in Israel in 2016, it wasn’t until 2023 that Chef Itamar Abramovitch, an Israeli citizen and owner of Blossom Catering Co. in Napa, decided to bring it to the United States.

“Over the years, our experience in Israel has turned into something truly special and made us proud,” explains chef Itamar Abramovitch. “We believe it has achieved a world-class standard, and it has long been our ambition to share this unique culinary journey with a broader American audience.”

Its first event in the Bay Area was in Livermore, and after a string of secret locations in Northern California and Napa, it’s currently being held on Mare Island.

When you enter a giant warehouse filled with the smell of smoked meat, you immediately know that the warehouse is about to collapse. You’re given a glass of wine—and yes, that’s all you can drink—as well as a washcloth and a brief briefing on where to wash your hands (there are plenty of washing stations throughout the event). Then it’s game time.

Typical Meat Carnivals host around 250 guests; The worst part of the night? Having to make the tough decision of which chef-led cooking demonstrations to choose. However, each station is full of energy and excitement. You can easily immerse yourself in any fun, education-focused cooking experience throughout the evening and feel right at home.

When it’s time for a chef to begin his cooking demonstration, you’ll be surrounded by a cow bell. Yes, a cow bell. It doesn’t take long for the group to gather around the table and eagerly await the arrival of the live, highly interactive show. Guests even have the opportunity to help with cooking.

Some guests grabbed the mallets pounding the beef-top round carpaccio, which was then slathered with a healthy dose of bruleed bone marrow and chimichurri, followed by a waterfall of Thom sauce (a Lebanese garlic sauce made from garlic, lemon juice, oil and salt) and pomegranate seeds. and finished with salt.

At another table, a whole lamb was expertly torn apart and given a step-by-step demonstration of how to do it, sustainability and why farm partners are important to the Meat Carnival and other educational information. Participants then began helping to tear apart the meat, which was then marinated with herbs and doused with roasted lemon and devoured within minutes.

“It’s important to know where our food comes from. Building connections with our fishermen, farmers and ranchers really enriches our cooking and deepens our appreciation for the ingredients we use,” says Chef Abramovitch.

“When we understand the origins of our food, we tend to make more thoughtful choices and support sustainable practices. The important thing is to create a community that values ​​every bite and nurtures our shared environment.”

Meat Carnival also highlights several non-meat items, including a dazzling culinary demonstration featuring toddler-sized tuna carcasses stripped of their flesh and then seasoned to perfection with furikake and ponzu. That’s the main focus of Meat Carnival: reducing food waste and showing how easy it can be to do so.

Chef Abramovitch explains: “You know, we really need to do better as a society. It really breaks my heart to see farmers pouring their souls into the ground, only for us to waste a third of the food they produce.” “This is not only disrespectful to their hard work; it also has a huge environmental impact. We must honor these farmers by using every part of the animals and all of our products. This is about respecting the land and the lives that nourish us. We strive for a healthier planet.”

“We can actually reduce our food costs by reducing food waste and making the most of the things we buy,” he continues. “Every time we use ingredients, we stretch our budget and support a more efficient food system. Together we can create a culinary environment that is not only delicious, but also sustainable and affordable for everyone.”

There is no real line separating the chefs from the guests during these shows; A unique friendly atmosphere is created where everyone is not only engaged in the cooking, but also arouses curiosity and asks questions freely.

“What really sets us apart is the interaction between our chefs and our guests,” continues Chef Abramovitch. “We love engaging with participants, encouraging them to ask questions, and inviting them to get in close for the best photos and videos. We truly value their perspectives and experiences.”

Whether it’s a bubbling cauldron of burnt ends in a bold, sweet and tangy BBQ sauce poured over piles of charred cabbage, or mixing raw meat, molasses, and freshly chopped ingredients for steak tartare, the “oohs” and “ahhs” really don’t stop. Any time you’re at Meat Carnival is an Instagrammable moment.

The highlight for me was when the chef poured the rich toffee sauce over the sticky morning buns, also known as smoked skirt steak, along with smoked pecans and mint.

This was three and a half hours of pure carnage, and while it’s certainly not for the faint of heart, it’s a unique dining experience that seamlessly combines education and sustainability with fun and caveman-style bravado. The most interesting roads. And of course, leaving extremely stuffed with impeccably prepared and curated meat-centric dishes was always a given.

We chatted with chef Itamar Abramovitch about the evolution of Meat Carnival, its chefs, challenges and more. Here’s what he had to say.

What inspired the creation of the U.S. Meat Carnival and how has it evolved over the years?

Over the years, our experience in Israel has turned into something truly special and made us proud. We believe it has achieved a world-class standard, and it has long been our passion to share this unique culinary journey with a broader American audience.

How do these events differ from the events you initiated in Israel?

These events differ from our original concept in Israel in three important ways.

First, although the experience in Israel is more intimate, similar to our Thursday night carnivals, our weekend events are much larger. This scale creates an “everything, everywhere, all at the same time” atmosphere, allowing guests to have unique experiences according to their preferences. With eight chef stations each offering 6-8 different dishes throughout the night, no two attendees will be able to make the same journey.

Second, the size of the events allows us to serve larger meals that would not be practical in Israel, where we aim to minimize food waste. For example, a fairly large group is needed to fully appreciate all of our lamb.

Finally, we adapt our language and humor to resonate with American audiences, ensuring our cultural references and jokes are relatable. This thoughtful adjustment enhances our guests’ overall experience.

What are some of the special dishes and meats that attendees should not miss at the event? What are the crowd favorites?

This is a tough question because we serve around 50 different dishes throughout the night, all of which we are passionate about. However, some special dishes stand out. Our version of Iskender Kebab, served with smoked tomatoes, caramelized onions, beef tallow and marrow bones, is a must-try. We also offer a variety of preparations of whole fish, raw, tartare or fried, demonstrating versatility.

Our brisket is presented in a unique way that we are particularly proud of. The crowd favorite is Arayes; Pita stuffed with a delicious kebab mixture and roasted in a wood oven offers an irresistible taste that guests love.

Do your chefs add their own interpretations to classic barbecue and meat dishes at the festival? How do you decide what to exhibit?

We have an amazing team of extremely talented chefs and we feel lucky to work with them. We jointly decide on the menu and discuss how each chef will prepare their dishes. We provide specific recipes for some products that we want them to showcase.

In turn, we encourage our chefs to express their creativity with other dishes, giving them the freedom to add their own twist and personal touch. This mix of tradition and innovation makes our festival truly special.

What role does sustainability play in the meat selections and vendors on display at Meat Carnival?

Sustainability is a fundamental principle that guides our daily operations. For us, it’s not just a buzzword; it is a way of life. We are aware that we must actively contribute to sustainability in order to create an experience that future generations can enjoy.

Our commitment starts with choosing producers whose practices we trust, including small farmers as well as local ranchers and fishermen, thereby supporting our vibrant farming community. One of our favorite dishes exemplifies this approach by using the last bits of meat from the tuna carcass and highlights the importance of our connection with vendors.

We also prioritize sustainability in our operations by separating our waste correctly and using reusable cups and towels. By eliminating plates and silverware, we further reduce our environmental impact, minimize waste and reinforce our commitment to a sustainable experience.

What are the highlights and experiences that make Meat Carnival unique compared to other food festivals?

Not to brag, but (M)Eat Carnival really stands out from other food festivals. It offers a completely immersive experience that embodies the feeling of “everything, everywhere, all at the same time.”

One of our unique features is the variety and abundance of dishes; Each chef serves 6-8 different treats throughout the night, and when a dish is finished, it’s gone. This makes choosing what to eat next an exciting challenge.

And let’s not forget this; This is an all-you-can-eat event, adding to the festive atmosphere!

What were some of the biggest challenges and how did you overcome them?

We have encountered many significant challenges along the way. One of the biggest hurdles was finding a venue that truly aligned with our vision; We moved locations three times before settling on the perfect space that captured the essence we wanted for the carnival. Another challenge was assembling the right team of chefs. Given the interactive nature of the event, having a talented and engaging team is crucial to creating a memorable experience.

We also try to stay true to our roots in both taste and atmosphere. For example, authentic ingredients like good Amba can be difficult to find in the US. Some days it feels like every aspect is a challenge, but at the end of the night it’s always worth the effort.