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May 2019
Whole Animal Utilization / Half Hog Butchering Class
Join Chef Mills as he demonstrates how to butcher a half of a Hog. He will walk you through the steps, while providing alternate uses and reasoning behind doing it different ways. You will learn all of the primal cuts, as well as some of the sub-primals. There will be a tasting that goes along with this class. We are a BYOB, so this includes our classes. Cost:$105.00 Class Size: 8
Find out more »June 2019
Date Night Cooking Class
Join Chef Mills and his wife Kelli for a fun evening at the Butcher Shop! This is a hands on cooking class for couples. Participants will all be involved with cooking a 3 course meal to share together. (There will be 21 day dry aged steak involved!). Menu will consider any food allergies of the participants in each class, so be sure to mention your food allergies when signing up. We are a BYOB, so this includes our classes. (Be…
Find out more »Date Night Cooking Class
Join Chef Mills and his wife Kelli for a fun evening at the Butcher Shop! This is a hands on cooking class for couples. Participants will all be involved with cooking a 3 course meal to share together. (There will be 21 day dry aged steak involved!). Menu will consider any food allergies of the participants in each class, so be sure to mention your food allergies when signing up. We are a BYOB, so this includes our classes. (Be…
Find out more »July 2019
Sausage Making Class
Join Chef Mills in an in depth discussion on traditional sausage making and new techniques. This is a 3 hour hands on class that will have you grinding, seasoning and casing fresh sausage. You will receive recipes for basic sausage making, and be able to take notes to help you create your own. We are a BYOB, so this includes all classes. Each participant will leave with the sausage that they create (about 3 lbs) and have the opportunity to…
Find out more »Whole Chicken Utilization/ Cooking Class
Join Chef Mills to learn how to fabricate a whole chicken and use all of its parts in your cooking at home. This is a hands on class where each participant will learn how to save money by fabricating a whole chicken. Whole chicken costs less per pound than any of its parts individually. You will also be given ideas on how to cook the individual parts as well as see some of the basics for cooking them demonstrated. Each…
Find out more »Sausage Making Class
Join Chef Mills in an in depth discussion on traditional sausage making and new techniques. This is a 3 hour hands on class that will have you grinding, seasoning and casing fresh sausage. You will receive recipes for basic sausage making, and be able to take notes to help you create your own. We are a BYOB, so this includes all classes. Each participant will leave with the sausage that they create (about 3 lbs) and have the opportunity to…
Find out more »August 2019
Date Night Cooking Class
Join Chef Mills and his wife Kelli for a fun evening at the Butcher Shop! This is a hands on cooking class for couples. Participants will all be involved with cooking a 3 course meal to share together. (There will be 21 day dry aged steak involved!). Menu will consider any food allergies of the participants in each class, so be sure to mention your food allergies when signing up. We are a BYOB, so this includes our classes. (Be…
Find out more »September 2019
Whole Chicken Fabrication/ Utilization Class
Join Chef Mills to learn how to fabricate a whole chicken and use all of its parts in your cooking at home. This is a hands on class where each participant will learn how to save money by fabricating a whole chicken. Whole chicken costs less per pound than any of its parts individually. You will also be given ideas on how to cook the individual parts as well as see some of the basics for cooking them demonstrated. Each…
Find out more »November 2019
Whole Animal Butchering
Join Chef Mills as he demonstrates how to butcher a half of a Hog. The same techniques can be used to fabricate a deer if you are a hunter. He will walk you through the steps, while providing alternate uses and reasoning behind doing it different ways. You will learn all of the primal cuts, as well as some of the sub-primals. There will be a tasting that goes along with this class. We are a BYOB, so this includes…
Find out more »January 2020
Sausage Making Class
Join Chef Mills in an in depth discussion on traditional sausage making and new techniques. This is a 3 hour hands on class that will have you grinding, seasoning and casing fresh sausage. You will receive recipes for basic sausage making, and be able to take notes to help you create your own. We are a BYOB, so this includes all classes. Each participant will leave with the sausage that they create (about 3 lbs) and have the opportunity to…
Find out more »