Butcher’s Happy Hour
Join us every Wednesday in San Francisco or the first Thursday of every month in Napa for Butcher’s Happy Hour. Experience a first hand butchery demonstration while eating fantastic snacks and sipping a glass of wine or a local brew. Butcher’s Happy Hour is a free event and goes from 5:30pm to 7pm.
Now Taking Good Shepherd Ranch Heritage Turkey Orders!
November 27 2014 12:00 AM
Farmer Frank Reese of Good Shepherd Ranch in Lindsborg, Kansas is considered the Godfather of American poultry. Frank fell in love with turkeys on a visit to a nearby farm at the age of five. He began raising birds in the 1950′s, has maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s Heritage Turkeys come from bloodlines dating back to the mid 1800’s.
In order to increase the number of Heritage turkeys Frank organized a group of likeminded neighboring farmers to help him raise his birds. Each spring Frank sells his cherished poults to the members of his network under the condition that they sell the grown turkeys back to him just before Thanksgiving. In this way, Frank has been able to significantly increase population counts of Heritage Turkeys while maintaining the highest standards of quality. Good Shepherd Ranch was the first turkey farm to be certified by the prestigious Animal Welfare Institute. All of Frank’s birds live a long and slow growing outdoor life that results in healthy and delicious turkey for your Thanksgiving table.
Good Sherherd Ranch turkeys are available in a variety of sizes; 8-10 lbs, 10-12 lbs, 12-14 lbs, 14-16 lbs,16-18 lbs, 18-20 lbs and 20-22 lbs. They are priced at $8.00 per pound and require a $25 deposit with each order.
Call our Napa or San Francisco store to place your order today!
All classes are from 11 am until 3pm at our shop in Napa. The cost of the class includes a morning snack, lunch and a bag of meaty goodies you helped to prepare. The class size is small (10 person maximum) and as hands on as you make it. All classes are $200 per person, which includes lunch and an array of treats to take home. To reserve, e-mail us at email@example.com with your full name and telephone number.
Patés & Terrines
December 06 2014 11:00 AM
Saturday, December 6th
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions
Whole Hog Butchery
December 13 2014 11:00 AM
Saturday, December 13th CLASS FULL
Saturday, January 24th 2015
Saturday, March 14th 2015
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.
January 10 2015 11:00 AM
Saturday, January 10th 2015
Saturday, March 7th 2015
If you dream of a secret underground lair strung with lengths of drying salami join us for Salumi! Learn the basics of curing and make cacciatorini, salami cotto and guanciale.
January 17 2015 11:00 AM
January is the peak of black truffle season. Spend a decadent day immersed in the fragrance of black truffle. Learn to prepare black truffle sausage, crema di lardo with truffle, and other truffled treats.
February 07 2015 11:00 AM
Saturday, February 7th 2015
Linked, coiled, emulsified and smoked. If you are a sausage enthusiast yearning to expand your knowledge Sausage 101 will cover a variety of grinding, casing and cooking methods to make you sausage savvy.
Pig + Woman + Knife
February 14 2015 11:00 AM
Saturday, February 14th 2015
Hey ladies! Grab your cleaver and boning knife and join your sisters in a hog butchering class taught by women for women. Learn to break down a whole hog into its primal parts, prepare roasts and other porcine delights.
March 21 2015 12:00 AM
Saturday, March 21st 2015
In this hands on class you’ll learn to break down a whole local lamb into primal parts, prepare roasts, cut chops and make other delicious lamb preparations.