2013 CLASS SCHEDULE

If you would like to sign up for a class, please call the shop: 510-845-MEAT (6328). Or you can buy gift cards here for the value of the class and in the comments section, tell us which class you would like to sign up for.  We will transfer the money from the gift card to the class fee.

AMBER AND SON POULTRY FARM TOUR

$50.00

Sunday, June 23rd; 1:00pm at AMBER & SON FARM in Sebastopol, CA

For this class, students will meet Amber the Chicken Farmer at AMber & Son Farm in Sebastopol for a full tour of the farm and watch a farm kill of chicken.  The class will then focus on what questions to ask when buying chickens and what makes a good chicken!  The next weekend’s class will cover chicken butchery.  Attend both the tour and the class for $125 total!  This tour requires participants to provide their own transportation to the farm.

POULTRY BUTCHERY CLASS

$100.00

Sunday, June 30th; 7:00 – 9:00pm at The Local Butcher Shop

This hands-on class will teach students the anatomy of birds. Each student will get to butcher 2 chickens and take home all of the meat/bones/skin, etc. There will also be a turkey butchery demo as well discussion about the best way to butcher chicken, turkey and small birds for different cooking methods.

WHAT IS SUSTAINABLE MEAT? A PANEL DISCUSSION

$5.00

Sunday, September 22nd; 7-9pm at The Local Butcher Shop

This “Back to School” night will be a panel discussion featuring farmers who provide meat to The Local Butcher Shop; Mac Macgruder from Macgruder Ranch, Loren Poncia from Stemple Creek, Amber Faur from Amber & Son and others!  The discussion will be moderated by Willow Blish head of Slow Food East Bay.  Learn what goes on at the farms and ranches and how these farmers define sustainable meat.  Bring your questions!

SAUSAGE MAKING

$125.00

Sunday, July 28th; 7-9pm at The Local Butcher Shop

Our sausage making classes are so popular, we’ve decided to add another one!  Learn how to make sausages with The Local Butcher Shop’s Sausage Makers!  Each participant will make their own 5 lbs. of sausage from pork and lamb.  From grinding to mixing, recipes and proportions, to casings, you’ll learn about it all and do it all too!  And, you’ll go home with your creations!

SAUSAGE MAKING – SOLD OUT

$75.00

Sunday, October 20th; 7-9pm at The Local Butcher Shop

Learn how to make sausages with The Local Butcher Shop’s Sausage Makers!  Each participant will make their own 5 lbs. of sausage from pork and lamb.  From grinding to mixing, recipes and proportions, to casings, you’ll learn about it all and do it all too!  And, you’ll go home with your creations!

HOLIDAY COOKING CLASS

$100.00

Sunday, November 17th; 7-9pm at The Local Butcher Shop

The Local Butcher Shop butchers and chefs will talk, demonstrate and teach how to roast a turkey and a rib roast to perfection!  This class will focus on what to ask for, how to season, tie and cut or carve as well as different cooking methods to achieve scrumptious results.   Each participant will go home with a 3 lb. rib roast.

PAST CLASSES

BRAISING AND STOCK MAKING CLASS

Sunday, January 13th; 7-9pm at The Local Butcher Shop

The Local Butcher Shop butchers and chefs will talk, demonstrate and teach how to properly braise meat for pot roasts, brisket or pulled pork.  They will also demonstrate how to make a proper stock.  Each participant will go home with 5 lbs. of braising beef meat (from the front) and 5 lbs. of bones to make stock at home.

PORK LEG BUTCHERY

Sunday, February 17th; 7-9pm at The Local Butcher Shop

The Local Butcher Shop butchers will talk, demonstrate and teach the versatility of a pig leg. This class will focus on the many different butchering techniques that can be used on a pig leg; boning out a leg, cutting the muscles along the seams, tying roasts, slicing the pork for scallopini or steaks, and how to use the trim to make sausage. Each student will get hands on experience and share the bounty of a pig leg with one other student (2 students per leg; approximately 12-13 lbs. of pork to take home per student).

LAMB/GOAT BUTCHERY

Sunday, March 10th; 7-9pm at The Local Butcher Shop

The Local Butcher Shop butchers will talk, demonstrate and teach how to butcher a lamb.  This class will focus on the many different butchering techniques that can be used on a lamb; boning out a leg, cutting the muscles along the seams, tying roasts, and cutting steaks and chops.  Each student will get hands on experience and share the bounty of a half lamb with one other student. (approximately 10 lbs. of lamb/goat per person)

SAUSAGE MAKING

Sunday, April 21st; 7-9pm at The Local Butcher Shop

Learn how to make sausages with The Local Butcher Shop’s Sausage Makers!  Each participant will make their own 5 lbs. of sausage from pork and lamb.  From grinding to mixing, recipes and proportions, to casings, you’ll learn about it all and do it all too!  And, you’ll go home with your creations!

STEMPLE CREEK RANCH TOUR AND BEEF GRILLING CLASS

Sunday, May 5th; 1-5pm at STEMPLE CREEK RANCH in Tomales, CA

For this class, students will meet at Stemple Creek Ranch in Tomales for a full tour of the ranch by Loren and Lisa Poncia.  The class will then focus on how to properly set up a grill for cooking steaks, burgers and for roasting.  We will cover what to ask for, how to season, tie and cut or carve.   Each participant will go home with 2 Steaks, 1 lb. of burger meat and a 3 lb. roast.  Participants will need to provide their own transportation.