DATE:
Wednesday,
September 17, 2008
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave West
COST: $80
ABOUT THE CLASS:
|
Lead by Head Butcher David Meli, this class will teach you
about knife selection, knife sharpening, & cutting
techniques. We recommend you bring your own chef's knife, a paring
knife and any
other knife you always use. If you don't have knives you wish to
bring, no problem... we'll supply you with knives to use during the class. |
LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:
then fill out your billing information at the bottom of
this page.
THIS CLASS IS NOW SOLD OUT
DATE: Wednesday, September 24, 2008
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave West
COST: $80
ABOUT THE CLASS:
Watch our butchers break down a whole pork and a whole lamb into all the cuts
you know and love... from loin chops to shoulder roasts - you'll develop a new
understanding of meat and the anatomy of animals. This is an intimate
class spent watching and talking to the butchers.
LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:
|
Enter number of people
attending the September 24 Butchering class
here: |
SOLD OUT |
then fill out your billing information at the bottom of
this page.
DATE: Wednesday, October 1, 2008
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave West
COST: $80
ABOUT THE CLASS:
French for "pie," pâtés can be among the most luxurious foods. The texture
can be satiny-smooth and spreadable or coarsely textured “country” style. And
pâtés can be made from meat, fish, poultry, or vegetables. Watch and talk with
Executive Chefs Jonathan Abrahams and Ryan Rudnickas as they teach you the
basics and advanced techniques of making pâtés and terrines. You will leave
without any fear of making your own pâté, one of the most impressive dishes at
any food gathering.
LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:
then fill out your billing information at the bottom of
this page.
THIS CLASS IS NOW SOLD OUT
DATE: Wednesday, October 8, 2008
TIME: 8pm - 10:30pm
LOCATION: 565 Queen St. West
COST: $80
ABOUT THE CLASS:
Watch our butchers break down a whole pork and a whole lamb into all the cuts
you know and love... from loin chops to shoulder roasts - you'll develop a new
understanding of meat and the anatomy of animals. This is an intimate
class spent watching and talking to the butchers.
LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:
|
Enter number of people
attending the October 8 Butchering class
here: |
SOLD OUT |
then fill out your billing information at the bottom of
this page.
DATE: Wednesday,
October 22, 2008
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave West
COST: $50
ABOUT THE CLASS:
This is a hands-on class. Owner Mario Fiorucci will run through the basics
of sausage making, then you'll be split into teams and make your own sausages!
Our most popular class.
LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:
then fill out your billing information at the bottom of
this page.
THIS CLASS IS
NOW SOLD OUT
DATE: Wednesday,
October 29, 2008
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave West
COST: $
from The Healthy Butcher!
ABOUT THE CLASS:
Enjoy an evening of lively discussion and livelier tastes. Cheese Specialist
Julia Rogers will lay the foundation for a solid understanding of cheese
production, types, and tasting. Do you love cheese? Do you want to know more
about it? If the answers to these questions are yes and yes, this is the class
for you! Apply your new knowledge by tasting several sheep, goat and cow’s milk
cheeses with a concentration on artisan and farm-made Ontario and Quebec
cheeses. You will walk out of the class with an enhanced appreciation for cheese
and the know-how to describe cheese like a pro.
LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:
|
Enter number of people
attending the October 29 Cheese class
here: |
SOLD OUT |
then fill out your billing information at the bottom of
this page.
DATE: Wednesday,
November 5, 2008
TIME: 8pm - 10:30pm
LOCATION: 565 Queen St. West
COST: $50
ABOUT THE CLASS:
This is a hands-on class. Owner Mario Fiorucci will run through the basics
of sausage making, then you'll be split into teams and make your own sausages!
Our most popular class.
LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:
then fill out your billing information at the bottom of
this page.
|
The following form is secured by
|
 |
|
For more details on the security used, see the bottom of the page. |
