Fleisher’s is offering our introductory Butchery 101 three day class. This introductory course teaches knife skills, safety techniques, basic anatomy, sausage making, beef and chicken demonstrations and includes hands-on lamb and pig carving workshops. Cooking demos, taste tests and lectures on sustainability and sourcing are incorporated throughout the week to give each student an overview of what being a sustainable butcher means to us and the communities we serve.
The class is overseen by Fleisher’s master butchers. We supply you with all necessary equipment and provide you with worksheets, recipes, and a set of knives to take home with you. Participants will see firsthand their local food system in action.
Kingston, NY – Feb 7-9
Red Hook, Brooklyn – February 22 & 23
Kingston, NY – March 28-30
Space is limited to eight students per class so contact us now or call 845-338-6666, classes sell out quickly.
- 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
- Beef demo
- Sausage making
- Charcuterie demos & techniques
- Each participant will take home their own set of knives and scabbard
Once you sign up for the course, we will send you a full course curriculum detailing the day-by-day events. If you are coming from out of town, we are able to offer discounts at local hotels and bed and breakfasts.
Thanks for your interest and we look forward to “meating” you soon.