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January 14, 2015

Farm and Fisherman begins butchering classes

Kensington Quarters isn't the only local establishment cashing in on wannabe butchers. Center City BYOB The Farm and Fisherman will host the first class of their winter butchering series Sunday, Jan. 25. 

Chef and owner Joshua Lawler will teach the courses, which include three hours of butchering techniques, cooking tips, and sausage demonstrations. Bonus: each class ends with a five-course meal. 

The first and last classes in the series focus on the pig, while week three focuses on game meats. The second, a triumph in class-naming, has been dubbed "Advanced Pig."

The Drexel alum's classes will cost you a pretty penny, of course. They're $125 per person and each class is limited to just fifteen people. Reservations must be made via email.

Butchering Classes

Select Sundays through March 8
Noon-3 p.m. | $125 per person
The Farm and Fisherman
1120 Pine St.
(267) 687-1555