The Farm and Fisherman’s Butchering Classes Are Back

Josh Lawler demonstrating butchering technique.

If, like most of us, you didn’t grow up on a farm and inherit the art of butchering from your grandfather like Chef Joshua Lawler of The Farm and Fisherman, you’re in luck—he is once again offering the chance to learn the basics of whole animal butchering.

For three afternoons this winter at noon, Lawler will demonstrate his butchery skills at the restaurant’s dining-room-turned butcher shop. Following the classes will be a communal dinner featuring a variety of dishes made of the fresh meat, and guests are encouraged to bring their own wine, beer, and spirits to elevate their experience.

The first class will be held on Sunday, January 31st and will feature birds from Earl Keiser’s Pheasantry. Joining the class will be Earl Keiser himself, who will share his story of how he built and currently operates the pastured poultry farm in Glen Rock, Pa. His devotion to ensuring that his pheasants, ducks, and turkeys live the highest quality lives he can provide makes his birds a popular choice on menus in Philadelphia as well as throughout the state.

Following the poultry class will be game meats on Sunday, February 21st and pork on Sunday, February 28th. Each of the classes are $125 per person and must be paid in advance. There will only be twenty seats available, so reservations are required.

So if you’re a home cook, an aspiring chef, or simply a passionate carnivore looking to learn more about the butchering process, these classes are a great opportunity to learn about the art. Also, if you like the idea of farm-to-table, this is about as close as you can get.

The Farm and Fisherman [Foobooz]