Event

Butchery 101 Whole Pig Class - Multiple Dates!

Butcher and professional cook Kristina Glinoga (Matt's in the Market, Restaurant Bateau, ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole pig (or side of pork). Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.

Bonus: Take home 2lbs of our house-made sausage, featuring well-raised local pork.

Deluxe Ticket UPGRADE ($200): includes a share of our class pig (10-15lbs), AND a recipe e-book so you know exactly how to cook all of it to restaurant quality standards!

Cocktail hour starts at 5pm, featuring heavy hors d'oeuvres and one complementary round of Happy Hour beverages.
Full bar available for order before, during and after class.