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.
Best of the Bay: Fatted Calf Sausage Making
October 25 2014 10:00 AM
Join Fatted Calf at the San Francisco Cooking School for a master class on sausage making. We’ll bring in some exceptional meat to work with and guide you through linked, coiled, and smoked sausages.
You will get comfortable using a variety of meats, with different grinding techniques, working with casings, and using several cooking methods. After getting your hands in every aspect of sausage making, you’ll sit down for dinner to taste some of Fatted Calf’s favorite sausages paired with wine, of course. In addition to eating it in class each student will take home approximately 5 pounds of sausage.
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.
September 13 2014 11:00 AM
Saturday, September 13 CLASS FULL
Saturday, October 18th
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.
Patés & Terrines
September 27 2014 11:00 AM
Saturday, Sept 27
Saturday, December 6th
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions
October 04 2014 11:00 AM
Saturday, October 4th 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
October 11 2014 11:00 AM
Saturday, October 11th CLASS FULL
Saturday, December 13th
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.
All About Duck
November 08 2014 11:00 AM
Saturday, November 8th CLASS FULL
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.
Pig + Woman + Knife
November 15 2014 11:00 AM
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.