Press Releases

For all press and media inquiries, please contact Marcy Coburn, Event Director of Eat Real  at 510-842-1017,

FINAL RELEASE                           


New York’s Epic Meat Celebration Kicks Off California’s Premier Food Event in Jack London Square

Oakland, CA, September 21, 2012 – Meatopia is making its West Coast debut at Oakland, California’s fourth annual Eat Real Festival taking place September 21-23.  Meatopia, founded and hosted by James Beard Award-winning food writer, Josh Ozersky, is bringing New York’s meat-centric culinary event to California with a crew of the most celebrated BBQ masters and butchery professionals in the industry.  The Meatopia Opening Night Party  on Friday, September 21 will boast a stellar line-up of chefs including Chris Lilly (Bib Bob Gibson Bar-B-Q), Chris Phelps (Salt’s Cure), Nicole Brisson (Carnevino), Nick Pihakis (Jim ‘N Nick’s Bar-B-Q), Harry Stewart (Great American BBQ), Rebecca Wilcomb (Cochon), Rodney Scott (Scott’s Bar-B-Que), Doug Keiles (Ribs Within), Kim Alter (Haven) and Rick Hackett (BocaNova), .  The cost is $50 per person and includes two alcoholic beverages and all you can eat meat from the featured chefs.


The weekend-long Eat Real Fest combines a state fair, a street-food festival, and a block party to create a celebration of good food. Eat Real is FREE to attend and provides consumers the opportunity to get upclose and personal with food artisans and experience their crafts firsthandincluding the highly anticipated Butchery contest in partnership with The Butcher’s Guild.

Additional highlights include:

Eat Real Meat! Real. Good. Meat.: Celebrate the art of BBQ, butchery and all things meat in events such as Ain’t No Party Like A West Coast Party…; Show Us Your Bare Bones!;Heart, Source, Hand, Voice, Un-earth Your Inner Builder; and Sponsor Spotlight: Belcampo Meat Co.

Jam Bar: Back by popular demand, the Jam Bar offers consumers the chance to learn about the art of mixology while sipping on masterful cocktail creations such as theBlood Orange Marmalade Sour with Wild Turkey Bourbon Whiskey and Sicilian Blood Orange Marmalade from Blue Chair Fruit Company.

Something’s a-Brewin Summit: Friday night (Sept 21, 2012) will be the Brewers Summit, all 20 brewers vending beer at the festival will be present.  There will be a spread of expert panels, instructional demos and opportunities to mingle with local brewmaster heroes:

Kids Zone: Keep kids entertained with activities, demos and fun educational guides on how to eat right and Eat Real. Juice and nutritious snacks will be provided.

Kraut-a-thon: A favorite activity made even bigger this year on the Main Stage where audience members transform 300 lbs of cabbage in what will possibly be the largest making sauerkraut session ever.

Milk Fed Brunch: On Sunday, September 23, at 11:00am – 2:00 pm, begin the final day of the festival by sipping on a signature mimosas and milk punch cocktails and enjoying succulent cuts of veal, suckling pig, and lamb (whole animals donated by Belcampo Meat Co.) prepared by ChefDaniel Patterson.  

For more information on the Eat Real Festival visit, 

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About Eat Real Festival 

Eat Real combines a state fair, a street-food festival, and a block party to create a celebration of good food. At the Eat Real Festival, participants learn where food comes from, who grows and makes it, and how they make it. Eat Real Festival attendance is 100% free of charge, all food at the festival costs $5 and less, and all food incorporates regionally sourced, fabulous, and sustainably produced ingredients. 

Founded in 2008, Eat Real is the premier fundraiser for the Food Craft Institute focused on creating and improving the viability ofsmall and medium-scale value-added food businesses in rural and urban America. Eat Real’s mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs.

About Food Craft Institute

The Food Craft Institute (FCI) is an educational institution that works to create and improve the viability of small and medium-scale value-added food businesses in rural and urban America. FCI accomplishes this by teaching traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their own food businesses or obtain high-level jobs in existing food businesses. For more information on the Food Craft Institute visit,