Thursday, January 16, 6-8:30pm
Meaty snacks and libations will be served!
Get behind the butcher's table to help Smoking Goose owner and butcher Chris Eley go from nose to tail.
Together the class will break down a whole hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with your porcine treats!
Reservations required: $150 per person includes a hearty spread of snacks & drinks plus lots of fresh pork and a butcher's hat to take home
How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!
Sausage Making Thursday, February 13, 6-8:30pm
Meaty snacks and libations will be served!
Smoking Goose owner and butcher Chris Eley is dishing our house sausage recipes and helping participants make their own sausage from start to finish. Participants will work with Chris to butcher, grind, spice, mix, stuff and smoke old-school, handmade encased meat treats. Take home the sausage you make during class! Dress the part as we'll provide a Smoking Goose butcher's hat for you to take home along with sausage the class has prepared.
Reservations required: $120 per person includes a hearty spread of snacks & drinks plus lots of sausage and a butcher's hat to take home
How to register: Call 317-638-MEAT (6328) to get on the list or give registration as a gift!
The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.
Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).
Are you doing any of your sausage making classes on a Saturday or Friday night? My wife and I are looking to learn and we have twins and would need to get a babysitter for them. Would be looking sometime in March or April.
ReplyDeleteP.S. We get your bacon via GreenBean Delivery and we can't have any other bacon since. IT'S SO GOOD!
Hi Gregory, Thanks for makin' our bacon blush! :-) So happy y'all enjoy our meat treats and that you're interested in Meat School. Unfortunately, we don't have any sausage-making classes scheduled for Fridays or Saturdays in March or April, but if can arrange those nights for future months, we'll be sure to post it here on our blog as well as our facebook & twitter accounts. Folks who subscribe to our e-newsletter, Smoke Signals, always get a first heads up on new classes, too. Feel free to subscribe here: http://ow.ly/teC8D
ReplyDeleteThanks again for your kind words and your support!