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.
No events to show
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.
February 07 2015
Saturday, February 7th CLASS FULL
Saturday, June 13
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
Saturday, February 14th
Saturday, June 20
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.
All About Duck
February 21 2015
Saturday, February 21
Saturday, May 30
Flap your wings and say yeah! All about duck covers the basics of duck butchering and charcuterie. You’ll learn how to bone and stuff a duck, make duck confit and prepare other delectable duck dishes.
March 21 2015
Saturday, March 21st CLASS FULL
Saturday, May 2
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.
Patés & Terrines
April 11 2015
Saturday, April 11
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions
Whole Hog Butchery
April 18 2015
Saturday, January 24th CLASS FULL
Saturday, March 14th CLASS FULL
Saturday, April 18
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.