Classes

 

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2018 Class Schedule

We have gift certificates available for classes!
Email info@thelocalbutchershop.com to be added to the wait list of sold out class.

 

POULTRY BUTCHERY CLASS

January 7th  |  March 4th  |  June 3rd |  July 8th |  September 23rd

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 discussion about the best way to butcher chicken, turkey and small birds for different cooking methods. $90 per person
Register now!

 

SAUSAGE MAKING CLASS

January 21st  |  March 11th |  May 6th  |  July 15th  |  September 16th

Make sausages with The Local Butcher Shop’s Sausage Makers! Each participant will make their own pork sausage. 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—approximately 3 lbs. of pork sausage and 2 lbs. of lamb sausage! $115 per person
Register now!

 

SHOP TALK: STOCK MAKING

February 11th |  October 28th

At this Shop talk we’ll discuss the difference between stock, broths and bone broths, and lead you through a tasting. You’ll learn how to choose bones and the steps for making each product. $35 per person
Register now!

 

POULTRY SAUSAGE MAKING CLASS

April 15th |  October 7th

Each participant will make their own turkey herb sausage (made with some pork fat). From grinding to mixing, recipes and proportions, to casings, you’ll learn about the challenge of making sausage with a lean meat and how to compensate for it.  You’ll go home with your turkey herb sausage (approximately 3 lbs.) and 2 lbs. of chicken apple sausage (made with duck fat) so you can taste the difference! $100 per person
Register now!

 

CONFIT & RILLETTES MAKING CLASS

January 28th  |  June 24th |  November 4th

In this hands-on class, The Local Butcher Shop chefs will teach you how to confit meats and make pork rillette. Attendees will take home 1 lbs of pork rillettes, 1 jar of confit giblets, and 1 confit duck leg. $90 per person
Register now!

 

PATE & TERRINES CLASS

February 25th  |  May 20th  |  August 5th

The Local Butcher Shop chefs will demonstrate and teach how to make three different kinds of pates and terrines. Class includes a guided tasting with crackers, and students will go home with ½ lb. Pate de Campagna, ½ lb. Duck Liver Mousse, and 1/2 lb. of Headcheese. $60 per person
Register now!

 

PORK LEG BUTCHERY CLASS

March 18th  |  July 22nd |  October 21st

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. $175 per person
Register now!

 

HALF HOG BUTCHERY DEMO

April 22nd  |  September 30th

Learn about the anatomy of a pig and whole animal butchery techniques with butchers from The Local Butcher Shop. Charles Thieriot of Rancho Llano Seco will join us to discuss raising pigs humanely and sustainably. Learn the best ways to cook various cuts, leading to more interest and delicious meals for less cost. All participants will take home 9 to 10 lbs of Llano Seco pork! $125 per person
Register now!

 

FISH BUTCHERY CLASS WITH SEA FORAGER

Dates TBD

This fish butchery class is hosted in collaboration with Sea Forager, a community supported fishery. Student will be supplied with 2 lb. of whole, local, sustainably-sourced fish. With hands-on instruction by Sea Forager’s Kirk Lombard, you will learn to scale, gill, gut, fillet and debone the fish. Kirk will also lead a discussion about local fisheries and sustainable seafood as well as answer all your seafood cooking questions! $75 per person
Register now!

 

HOLIDAY COOKING CLASS

November 11th

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 4 lb. rib roast.  $150 per person
Register now!

 

Cancellation/Refund Policy: All ticket sales are non-refundable. Cancellations with less than two weeks notice will not be credited.