Analiesa Gosnell & John Blevins
Analiesa has been involved in agriculture and food for most of her life, from raising livestock in 4-H to graduating from Cal Poly San Luis Obispo with a degree in Agricultural Business. Her meat love affair began while working a prominent Bay Area Farmer’s meat market stand, selling cuts and educating customers about good honest meat – how it’s raised, slaughtered, processed and how it should be prepared. Her interest led her to a butchery apprenticeship in New York and a quick job at Cafe Rouge Meat Market in Berkeley.
John has been in kitchens since his adolescence. He grew up in Georgia and his passion to learn more about food has taken him to kitchens all over the country, from New York to Las Vegas to Alaska. Most recently he worked at Gather Restaurant and Lalime’s in Berkeley then worked with 4505 Meats in San Francisco.
Prior to opening Clove and Hoof, Analiesa and John have opened two restaurants together and spent an extended trip cutting and curing with Kate Hill and the acclaimed Chapolard family hog farm.
Clove and Hoof is a whole-animal restaurant and butcher shop cohabiting in a space in Oakland, using only humanely raised beef, pork, lamb, chicken, rabbit and duck. The partner ranches are all hand-picked with the highest regard for animal husbandry and ultimate tastiness.
