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.
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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 firstname.lastname@example.org with your full name and telephone number.
February 22 2014
Saturday, February 22 – CLASS FULL
Saturday, June 21 -CLASS FULL
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.
Whole Hog Butchery
March 08 2014
Saturday, March 8 – CLASS FULL
Saturday, March 22 -
Saturday, April 12 – CLASS FULL
Saturday, May 17th – ONE SPOT LEFT
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.
March 15 2014
Saturday, March 15 – CLASS FULL
Saturday, May 24 – CLASS FULL
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.
April 05 2014
Saturday, April 5
Saturday, June 14
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.
Pig + Woman + Knife
April 26 2014
Saturday, April 26th
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.
Patés & Terrines
May 10 2014
Saturday, May 10
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions