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 email@example.com with your full name and telephone number.
Patés & Terrines
February 01 2013
Saturday, February 1
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions.
Whole Hog Butchery
December 14 2013
Saturday, December 14 – CLASS FULL
Saturday, January 25 – CLASS FULL
Saturday, March 8
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and crépinettes.
January 04 2014
Saturday, January 4
Saturday, February 15
Saturday, March 15
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 18 2014
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.
Pig + Woman + Knife
February 08 2014
Saturday, February 8
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.
February 22 2014
Saturday, February 22
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.