The Bay Area’s Only All-You-Can-Eat, No Utensils Food & Wine Festival

There are few food events I feel the need to mentally prepare myself for, but when I got the chance to finally attend the infamously carnal Meat Carnival, I knew it was my time to shine. If you’re someone whose social feeds are flooded with over-the-top food content, chances are you’ve seen viral videos of crowds swarming the chef-led cooking demonstrations, grabbing handfuls of meat—bare handed—and dropping them straight into their mouths.

This is Meat Carnival, the all-you-can-eat, free-for-all, for people who love meat and don’t mind getting messy. The whole no table, no utensils thing may seem inconvenient, but for a festival as unconventional—and interactive—as this is, it makes sense.

Meat Carnival is an engaging departure from your typical food festivals where, let’s be honest, you’re typically stuck in lines for mere tastings of pre-prepared food that you can take or leave.

While the original Meat Carnival concept originated in Israel in 2016, it wasn’t until 2023 that Israeli native and owner of the Blossom Catering Co. in Napa Chef Itamar Abramovitch decided to bring it to the U.S.

“The experience we cultivated in Israel has transformed into something truly special over the years, filling us with pride,” explains Chef Itamar Abramovitch. “We believe it has reached a world-class standard, and sharing this unique culinary journey with a broader American audience has long been a passion of ours.”

Its Bay Area debut was in Livermore, and after a stint of secret locations throughout Northern California and Napa, it’s currently held on Mare Island.

When you enter a giant warehouse that’s wafting with the smell of smoked meats, you quickly realize it’s about to go down. You’re given a wine glass—and yes, it’s all you can drink—along with a washcloth and a quick briefing on where to wash your hands (there are numerous wash stations throughout the event). Then, it’s game time.

Typical Meat Carnivals host around 250 guests — the worst thing about the evening? Having to make the difficult decision of which chef-led cooking demonstration to choose from. That said, each station is full of energy and excitement. You can easily immerse yourself at any entertaining, education-driven cooking experience throughout the evening and feel right at home.

When it’s time for a chef to start his or her cooking demonstration, you’re corralled by a cow bell. Yes, a cow bell. It doesn’t take long for the group to swarm around the table, eagerly anticipating the live, very interactive show to come. Guests even have the opportunity to help with the cooking.

Some guests grabbed mallets pounding of beef top round carpaccio that was subsequently slathered with a healthy dose of brulleed bone marrow and chimichurri, followed by a waterfall of thom sauce—a Lebanese garlic sauce made from garlic, lemon juice, oil, and salt—and finished with pomegranate seeds and salt.

At another table, a whole lamb was expertly broken down, complete with a step-by-step demonstration of how to do it, why sustainability and farm partners are important to Meat Carnival and other educational tidbits. Attendees then proceeded to help shred the meat which would then be marinated with herbs and drenched with roasted lemons and devoured within minutes.

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

“When we understand the origins of our meals, we tend to make more mindful choices and support sustainable practices. It’s all about creating a community that values every bite and nurtures our shared environment.”

Meat Carnival also highlights a few non-meat items including one dazzling display of chefing which features tuna carcasses the size of small children that are scrapped clean of their meat, which is then seasoned to perfection with furikake and ponzu. This is a key focus of Meat Carnival: reducing food waste and showing how easy it can be to do just that.

“You know, as a society, we really need to do better. It honestly breaks my heart to see farmers pouring their souls into the land, only for us to waste about a third of the food they produce,” explains Chef Abramovitch. “That’s not just disrespectful to their hard work; it has a massive environmental impact, too. We have to honor these farmers by using every part of the animal and all of our produce. It’s about respecting the land and the lives that nourish us while striving for a healthier planet.”

“By reducing food waste and making the most of what we buy, we can actually lower our food costs,” he continues. “When we utilize every ingredient, we stretch our budgets and support a more efficient food system. Together, we can create a culinary landscape that’s not only delicious but also sustainable and affordable for everyone.”

There’s no real line that divides the chefs from the guests during these demonstrations, creating a unique camaraderie where everyone is not only engaged with the cooking that’s taking place, but also intrigued and freely asking questions.

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

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

A major highlight for me was when the chef poured the rich toffee sauce over the sticky morning buns aka smoked skirt steak, with smoked pecans and mint.

This was three-and-half-hours of pure carnage, and while it’s definitely not for the faint of heart, it’s a one-of-a-kind dining experience that seamlessly combines education and sustainability with entertainment and caveman-esk bravado in the most engaging ways. And of course, leaving extremely stuffed with the impeccably crafted and curated meat-centric dishes was always a given.

We chatted with Chef Itamar Abramovitch on Meat Carnival’s evolution, its chefs, challenges and more. Here’s what he had to say.

What inspired the creation of Meat Carnival USA and how has it evolved over the years?

The experience we cultivated in Israel has transformed into something truly special over the years, filling us with pride. We believe it has reached a world-class standard, and sharing this unique culinary journey with a broader American audience has long been a passion of ours.

How are these events different from what you started in Israel?

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

First, while 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 once” atmosphere, allowing guests to have unique experiences tailored to their choices. With eight chef stations, each offering 6-8 different dishes throughout the night, no two attendees will have the same journey.

Second, the size of the events enables us to serve larger dishes that wouldn’t be practical in Israel, where we aim to minimize food waste. For example, our whole lamb requires a sizable group to fully appreciate.

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

What are some of the signature dishes and meats featured at the event that attendees shouldn’t miss? What are crowd favorites?

This is a challenging question, as we feature around 50 different dishes throughout the night, all of which we’re passionate about. However, some signature dishes stand out. Our version of Iskender Kebab, served with smoked tomatoes, caramelized onions, beef tallow, and marrow bone, is a must-try. We also offer various preparations of whole fish, whether as crudo, tartare, or fried, showcasing versatility.

Our brisket is presented in a unique way that we’re particularly proud of. A definite crowd favorite is our Arayes—pita stuffed with a flavorful kebab mixture and roasted in a wood oven, delivering an irresistible taste that guests love.

Do your chefs put their own twist on classic BBQ and meat dishes at the festival? How do you decide what gets showcased?

We have a fantastic team of immensely talented chefs, and we feel fortunate to work with them. We collaboratively decide on the menu and discuss how each chef will prepare their dishes. For some items, we provide specific recipes that we want them to showcase.

In contrast, we encourage our chefs to express their creativity with other dishes, allowing them the freedom to add their own twists and personal touches. This blend of tradition and innovation makes our festival truly special.

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

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

Our commitment begins with selecting producers whose practices we trust, including local ranchers and fishermen, as well as small farmers, thereby supporting our vibrant agricultural community. One of our favorite dishes exemplifies this approach by using the last pieces of meat from a tuna carcass, highlighting the importance of our connection with vendors.

We also prioritize sustainability in our operations by properly separating our waste and using reusable glasses and towels. By eliminating plates and silverware, we further reduce our environmental impact, minimizing waste and reinforcing our commitment to a sustainable experience.

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

Not to brag, but (M)Eat Carnival truly stands out from other food festivals. It offers a fully immersive experience, embodying the sense of “everything, everywhere, all at once.”

One of our unique features is the variety and abundance of dishes—each chef presents 6-8 different offerings throughout the night, and once a dish is gone, it’s gone. This makes choosing what to eat next an exciting challenge.

And let’s not forget—it’s an all-you-can-eat and all-you-can-drink event, adding to the festive atmosphere!

What have some of the biggest challenges been and how have you overcome them?

We’ve faced several significant challenges along the way. One major hurdle was finding a venue that truly aligns with our vision; we relocated three times before settling on the perfect space that captures the essence we want for the carnival. Another challenge has been assembling the right chef crew. Given the interactive nature of the event, having a talented and engaging team is crucial to creating a memorable experience.

Additionally, we strive to stay true to our origins, both in flavor and atmosphere. For instance, sourcing authentic ingredients like good Amba in the U.S. can be tough. Some days, it feels like every aspect poses a challenge, but by the end of the night, we always find that it’s been worth the effort.