The Art of Butchery - Pork Watch as Fleisher’s owner Joshua Applestone butchers a pig and creates all those delicious cuts that you are familiar with as well as many that you may not be. Learn how to tie a pork roast, create pork cutlets and make a fresh ham. This is a demonstration only, for a more hands on approach check out our butchery program at our Kingston location.
|
|
Cost:
Call for pricing |
|
|
|
|
|
|
|
Know What Your Dinner Is Eating Before You Eat Your Dinner
What is grass-fed meat? What is the difference between grass-fed and organic? What are you really getting when you buy free-range products? Isn’t all meat natural? Why shop local? Participate in a blind taste-test and sample delicious grass-fed beef and organic chicken to learn the answers to these and other burning questions.
|
|
Cost:
Call for pricing |
|
|
|
|
|
|
|
The Art of Cooking Meat (For Recovering Vegetarians and Others Who May Be Slightly Perplexed) A lecture specifically devoted to recovering vegetarians or meat eaters who are a little perplexed by how to cook, order and serve meat. If you don’t know how to talk to a butcher, never heard of an eye round and can’t figure out how to time a steak, this is the class for you! Let Jessica Applestone gently guide you through the intricacies of buying, preparing and eating meat (again!).
|
|
Cost:
Call for pricing |
|
|
|
|
|
|
|
Butchering for Hunters or Lamb Butchery 101
This is a great class for hunters who wants to learn to field dress their kill or for anyone who has always wanted to know master butchery skills and techniques. Once you’ve learned these skills you can easily apply them to any animal carcass. This is a truly special class and one that has been in high demand. Sharpen your knife skills and hone your knowledge with Joshua Applestone, owner of Fleisher's. |
|
Cost:
Call for pricing |
|
|
|
|
|
|
|
Design Your Own Lecture
Jessica and Joshua Applestone are available to speak on many different topics. Their years of experience as the preeminent sustainable butchers have given them a unique perspective on butchery, farming, cooking and sustainability. They encourage clients to design their own lectures that will appeal to their own customer base. |
|
Cost:
Call for pricing |
|
|
|
|
