Zoe's Meats
Creating & Delivering the Finest Charcuterie
 |
 |
 |
Zoe's Featured Chef
Executive Chef Rick Hackett
Market Bar, San Francisco, CA
Zoe’s Pepperoni is the pepperoni of choice for Executive Chef Rick Hackett of Market Bar Restaurant in San Francisco. Chef Rick graduated from the Culinary Institute of America in 1978. From 1984 to 1986 Chef Rick bicycled through Portugal, Spain and France, spending time at local markets, working in a restaurant in San Sebastian, Spain. Here he developed his “Sophisticated Rustic” cooking style. Upon his return to the United States, Chef Rick was hired as the opening Executive Chef for Oliveto in Oakland, CA, serving Northern Italian cuisine with influences from Spain. He then opened Enrico’s, Tavolino and US Restaurant (which eventually became Bandol) in San Francisco. After leaving Enrico’s, Chef Rick was brought on as the Executive Chef of Florio and eventually came to Market Bar Restaurant when it opened in 2003. The menu at Market Bar is broadly Mediterranean with California sensibilities, incorporating cuisines from Central and South America.
 |
Zoe's Dry Cured Coppa is a featured item on menus at San Francisco's top restaurants |
 |
Zoe's Pepperoni is made without BHA, BHT or Nitrites and is 30% leaner than most others |
 |
Zoe's Fire Roasted Garlic & Herb Turkey is packed with flavors of garlic & rosemary |
© 2008 Zoe's Meats | Powered by WildFireWeb Log In