Jun
24
3:00 PM15:00

Intro to Salami Curing 105

Who doesn't love Salami? Join our head chef, Ben Meyer in learning the basic process of Salami curing through a range of familiar products. He will walk you through safety procedures and methods for preparing classic cured salami from around the world: Spanish Chorizo, Finnochiona, Saucisson, and Nduja. Samples of house-made products and recipes will be provided. This class is open to all skill levels and will be limited to 12 participants in order to provide individual attention to each student. It is strongly recommended that you first take our Sausage Making 101 class, which will give you the texturing and casing techniques used as a base for this class.Tickets to our comprehensive introductory meat curing course are $75/person. The ticket price includes snacks, the necessary tools, and original recipes provided.

 

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Hog Butchery 100
Jul
22
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

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Sausage Making 101
Jul
29
3:00 PM15:00

Sausage Making 101

Whether you want to learn how to make your own sausage or fine tune your existing methods, this class is for you! Join Ben Meyer, chef/owner of Old Salt and Grain & Gristle for a day of training in the art of sausage making! We will work with appropriate cuts of beef and pork, learning to properly grind, spice, emulsify and case a selection of links. Topics also include bulk sausages, storage, aging and cooking, smoking techniques for kielbasa, andouille, hot dogs, and hot links. During the class, we will also be tasting through a selection of our house links and enjoying beer from Upright Brewing to keep us moving!

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Aug
5
3:00 PM15:00

Summer Meat Cookery 101- Live Fire!

Join our head chef, Ben Meyer, as he teaches basic skills for Summer meat cookery. Get detailed tips and techniques for how to prepare several Summer classics, such as pork chops, half chicken, and Beef tri-tip roast. Class will focus on teaching the details that help you cook restaurant-quality food at home. We will focus on proper handling, seasoning, and the tools that are best suited to Summer dishes. You will help, hands-on, to prepare all of these dishes together, and then finish class by sitting down to enjoy them. This class is open to all skill levels. We will provide all tools necessary, as well as the wonderful meal to share. 

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Jun
17
3:00 PM15:00

Fathers' Day Summer Meat Cookery 101- Live Fire!

Special For Fathers' Day!  Join our head chef, Ben Meyer, as he teaches basic skills for Summer meat cookery. Get detailed tips and techniques for how to prepare several Summer classics, such as pork chops, half chicken, and Beef tri-tip roast. Class will focus on teaching the details that help you cook restaurant-quality food at home. We will focus on proper handling, seasoning, and the tools that are best suited to Summer dishes. You will help, hands-on, to prepare all of these dishes together, and then finish class by sitting down to enjoy them. Send Dad in for an awesome afternoon of grilling and whiskey, or come together and celebrate his day together.  We will send him home full, toasty and a better grill cook at home!

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Jun
3
3:00 PM15:00

Intro to Meat Curing- Whole Muscles

Learn the basic process of meat curing through a range of familiar products, with our head chef, Ben Meyer.  He will walk you through safe procedures and methods for preparing classic cured meats from around the world: Pancetta, American Country Ham, Spanish Chorizo, Bresaola, and Lardo.  Samples of housemade products and recipes will be provided.  This class is open to all skill levels, and will be limited to 12 participants.  $75/person with snacks, necessary tools and recipes provided.

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Hog Butchery 100
May
27
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

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Sausage Making 101
Apr
29
3:00 PM15:00

Sausage Making 101

Whether you want to learn how to make your own sausage or fine tune your existing methods, this class is for you! Join Ben Meyer, chef/owner of Old Salt and Grain & Gristle for a day of training in the art of sausage making! We will work with appropriate cuts of beef and pork, learning to properly grind, spice, emulsify and case a selection of links. Topics also include bulk sausages, storage, aging and cooking, smoking techniques for kielbasa, andouille, hot dogs, and hot links. During the class, we will also be tasting through a selection of our house links and enjoying beer from Upright Brewing to keep us moving!

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Apr
22
3:00 PM15:00

Bacon Making 101

Join our Head Chef, Ben Meyer as he demystifies the process of making and cooking perfect Bacon.  This hands-on class will cover the details in making great bacon, including sourcing, production, safety, storage and eating. Get ahead of BLT season and learn how to make your own delicious bacon.  Class includes a tasting of several different bacons! Participants will leave with bacon, in process, to finish and enjoy at home.  $65 per person. 3-7pm

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Apr
15
3:00 PM15:00

Spring Meat Cookery 101

Join our head chef, Ben Meyer, as he teaches basic skills for Spring meat cookery. Get detailed tips and techniques for how to prepare several Spring classics, such as Leg of Lamb, Pork Rib loin roast, and Beef tri-tip roast. Class will focus on teaching the details that help you cook restaurant-quality food at home. We will focus on proper handling, seasoning, and the tools that are best suited to Spring dishes. You will help, hands-on, to prepare all of these dishes together, and then finish class by sitting down to enjoy them. This class is open to all skill levels. We will provide all tools necessary, as well as the wonderful meal to share. $65/person

 

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Apr
8
3:00 PM15:00

Intro to Meat Curing- Whole Muscles

Learn the basic process of meat curing through a range of familiar products, with our head chef, Ben Meyer.  He will walk you through safe procedures and methods for preparing classic cured meats from around the world: Pancetta, American Country Ham, Spanish Chorizo, Bresaola, and Lardo.  Samples of housemade products and recipes will be provided.  This class is open to all skill levels, and will be limited to 12 participants.  $75/person with snacks, necessary tools and recipes provided.

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Pate & Terrine Making
Mar
25
3:00 PM15:00

Pate & Terrine Making

Join our head chef, Ben Meyer for a detailed class on technique and execution of pates and terrines.  For beginners and professionals, this class is designed to help you understand the process, tools and techniques to making world-class terrines.  No formal training or tools are required.  We will also discuss ways to properly serve and store your creations.
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Hog Butchery 100
Mar
18
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

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Mar
11
3:00 PM15:00

Spring Meat Cookery 101

Join our head chef, Ben Meyer, as he teaches basic skills for Spring meat cookery. Get detailed tips and techniques for how to prepare several Spring classics, such as Leg of Lamb, Pork Rib loin roast, and Beef tri-tip roast. Class will focus on teaching the details that help you cook restaurant-quality food at home. We will focus on proper handling, seasoning, and the tools that are best suited to Spring dishes. You will help, hands-on, to prepare all of these dishes together, and then finish class by sitting down to enjoy them. This class is open to all skill levels. We will provide all tools necessary, as well as the wonderful meal to share. $65/person

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Lamb Butchery 100
Mar
4
3:00 PM15:00

Lamb Butchery 100

Our 100 series is built for the advanced cook who wants to learn more about their meat. In Lamb 100, we will introduce you to our lamb rancher, focusing on what makes him the best in the region. Topics include basic anatomy of the lamb, how the muscle groups work, and how that affects cooking. Old Salt head chef and butcher Ben Meyer will assist in the break down of your carcasses while we outline the best ways to cook and cure each cut. Our aim is to educate cooks in butchering and preparations of the entire animal - perfect for the advanced cook who wants to stock their home larder and to prepare lamb to for their family. This is a hands on class, open to all skill levels.  Each participant will leave with about half a lamb, wrapped for your home storage, in various cuts.  $225, including about half of a lamb, materials, snacks and wine

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Feb
11
3:00 PM15:00

Valentine's Day cooking, how to impress your date!

Join our head chef, Ben Meyer, in a relaxing class, detailing the full construction and execution of a 3 course Valentine's Day meal.  Meant as a great couples' date night, we will walk you through all of the techniques that make a special night out at a restaurant so delicious!
From oysters and bubbles, to chocolate for dessert, we will build and then enjoy our special meal.

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Sausage Making 101
Feb
4
3:00 PM15:00

Sausage Making 101

Whether you want to learn how to make your own sausage or fine tune your existing methods, this class is for you! Join Ben Meyer, chef/owner of Old Salt and Grain & Gristle for a day of training in the art of sausage making! We will work with appropriate cuts of beef and pork, learning to properly grind, spice, emulsify and case a selection of links. Topics also include bulk sausages, storage, aging and cooking, smoking techniques for kielbasa, andouille, hot dogs, and hot links. During the class, we will also be tasting through a selection of our house links and enjoying beer from Upright Brewing to keep us moving!

Reserve your spot here-

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Jan
28
3:00 PM15:00

Intro to Meat Curing- Whole Muscles

Learn the basic process of meat curing through a range of familiar products, with our head chef, Ben Meyer.  He will walk you through safe procedures and methods for preparing classic cured meats from around the world: Pancetta, American Country Ham, Spanish Chorizo, Bresaola, and Lardo.  Samples of housemade products and recipes will be provided.  This class is open to all skill levels, and will be limited to 12 participants.  $75/person with snacks, necessary tools and recipes provided.

Reserve your spot here!

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Hog Butchery 100
Jan
21
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

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Winter Meat Cookery
Jan
14
3:00 PM15:00

Winter Meat Cookery

Winter is the time of year for hearty meats. Join our head chef, Ben Meyer, as he teaches basic skills for Winter meat cookery. Get detailed tips and techniques for how to prepare several Winter meat dishes, such as Milk-Braised Pork Shoulder, and Beef Daube. The class will focus on teaching details which will help you cook restaurant-quality food at home. We will focus on proper handling, seasoning, and the specific tools that are best suited to Winter dishes. You will help, hands-on to prepare all of the dishes together. At the end, we will finish class by sitting down to enjoy our meal together. This class is open to all skill levels. We will provide all tools necessary, as well as the wonderful meal to share. $65/person

 

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Holiday Baking 101 with Heidi Whitney
Dec
8
6:30 PM18:30

Holiday Baking 101 with Heidi Whitney

Holiday treats are great gifts: learn how to make your own holiday candy and sweet gifts for your friends and family. In this 3 hour class we'll teach you how to make Caramel Chocolate Truffles,  Lemon Mint Morsels (a lemon mint ganache covered in dark chocolate), then we'll be making both hot chocolate mix and the infamous chocolate chaud (a.k.a. dipping chocolate drink that's great for donuts). At the end of the class you'll take home all the recipes and goodies that you made.

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Dec
3
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

Reserve your spot here!

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Oct
29
3:00 PM15:00

Hog Butchery 100

Ben Meyer, our head chef and butcher teaches basic butchery skills while breaking down a side of Payne Family Farm pork. Students will gain hands-on experience, with expert guidance in merchandising a side of pork. Students will take home a quarter hog to share with friends and family. Students of all experience levels are welcome, as we provide a basic foundation to hog butchery. Snacks and beverages will be provided, along with the necessary tools of the trade. This class is limited to 8 students, allowing us to give a higher level of individual attention to each student. Tickets to our comprehensive introduction to pork butchery are $300 per person. The ticket price includes snacks, beverages, and a quarter hog to take home.

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