<< previous   next >>

the buzz

“The Art of Butchery: Classes this Summer at Fleischer's ”

If you’ve always wanted to learn how to properly butcher meats, here’s your chance. Fleisher’s Grass-fed and Organic Meats will be offering three five-day courses highlighting all aspects of butchery: these classes will begin on July 25, August 1 and August 8. This format will encompass both hands-on aspects as well as lecture and demo segments.

The following is a rough guide to what the class will contain:

· Knife Skills & Safety Techniques
· Basic Anatomy
· Cooking Demos & Taste Tests
· Discussions on sourcing, sustainability and labeling
· Demos and hands-on workshops on carving a pig
· Lamb Fabrication Demo
· Sausage making
· Charcuterie Demos & Techniques
· Field Trips
· Chicken fabrication
· Chicken Slaughter (optional hands-on participation)
· Each participant will take home their own set of knives and scabbard

Once you sign up for this course a full course curriculum will be sent to you detailing the day-by-day events.

The course is $2,000 for five days (plus a $100 materials fee) and a non-refundable $1,000 deposit is required at the time of enrollment. The deposit can not be refunded but may be transferred to any other course that Fleisher’s offers at our discretion. Discounts at local hotels and B&Bs will be made available to participants. Lunch is provided every day and the final day includes a family-style dinner. Space is limited to eight per class so act quickly as our events tend to sell out.

<< previous   next >>

Posted: July 14, 2010 - 1:38 pm

Share !