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 $225 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.
Whole Hog Butchery
Saturday, April 22 2017 REGISTRATION FULL
Saturday, May 20 2017 REGISTRATION FULL
Learn to break down a whole hog into its various useful parts, prepare roasts, chops and brochettes.
Pig + Woman + Knife
Saturday, March 25 2017 NOW ENROLLING
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.
Saturday, May 13 2017 NOW ENROLLING
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.
Patés & Terrines
Saturday, February 25 2017 REGISTRATION FULL
Saturday, April 29 2017 NOW ENROLLING
From rustic country style terrines to a sophisticated liver mousse, learn to prepare pâtés for all occasions
All About Duck
Saturday, March 11 2017 REGISTRATION FULL
Saturday, May 6 2017 NOW ENROLLING
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.
Saturday, March 18 2017 REGISTRATION FULL
Saturday, June 10 2017 REGISTRATION 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.
Saturday, April 8 NOW ENROLLING
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.