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FULL CLASS SCHEDULE
January 10th | February 14th | March 13th | April 3rd | May 22nd | June 26th | July 24th | September 25th | October 16th
Learn how to 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! $135 per person
POULTRY BUTCHERY CLASS
January 31st | March 20th | April 10th | June 12th | October 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. $85 per person
PATE AND TERRINE MAKING
February 21st | May 8th | September 11th | November 6th
The Local Butcher Shop chefs will talk, demonstrate and teach how to make three different kinds of pates and terrines. Participants will be involved in the making of the pates. Each participant will go home with ½ lb. Pate de Campagna, ½ lb. Chicken Liver Mousse, and 1/2 lb. of Headcheese—participants will have to come back to get the Pate de Campagna and the Headcheese. $65 per person
HOLIDAY COOKING CLASS
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. $125.00 per person
FISH BUTCHERY CLASS WITH SEA FORAGER
This fish butchery class is hosted in collaboration with Sea Forager, a community supported fishery based in San Francisco. Each student will be supplied with 2 lb. of whole, local, sustainably-sourced fish. With hands-on instruction by Sea Forager’s Kirk Lombard, students 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! $70 per person
PORK LEG BUTCHERY
February 28th | July 10th
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. $135 per person
DEER BUTCHERY CLASS
April 24th | June 5th
Bill McCann will use a young Fallow Deer from a ranch in the Sierra foothills near Mariposa. The deer will have been chilled with the hide on. He will demonstrate his skinning method, and how to process the carcass at home into smaller pieces for your freezer. Aaron Rocchino from The Local Butcher Shop will help and share cooking expertise. Each participant will go home with approximately 4lbs of various cuts of venison including sausage. $145.00 per person
Cancellation/Refund Policy: All ticket sales are non-refundable. If a cancellation notice is received at least two weeks before the ticketed class, we will offer a credit toward a future class. Cancellations with less than two weeks notice will not be credited.