The Healthy Butcher - Live to Eat Seminars

LiveToEatSeminars

Dates for future classes are always added to this web page, so feel free to bookmark it directly!

If you wish to receive advance notice of upcoming seminars, sign up to this email list:

***This email list is solely for the use of announcing new classes. You will not receive any other emails, and you can unsubscribe anytime by clicking the link on any email you receive***

Classes are listed in chronological order.

THIS CLASS IS SOLD OUT

DATE: Thursday, December 1st, 2011

TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave. West

COST: $55
ABOUT THE CLASS:
This is a hands-on class. Owner Mario Fiorucci will run through the basics of sausage making, then you'll be split into teams and make your own sausages! Our most popular class to date.

LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:

Enter number of people attending the Dec.1st Sausage Making class here:

Sold out

then fill out your billing information at the bottom of this page.

Intro to Butchering - a whole pig

SORRY, THIS CLASS IS NOW SOLD OUT

DATE: Wednesday, Dec. 7th, 2011
TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Avenue West

COST: $80
ABOUT THE CLASS:
Us, you and a whole lot of pork. If that doesn’t sound like fun. . . well we don’t know what will excite you. Pork is one animal where everything has a use and we intend to show you (“everything but the oink” as they say!). From head to trotter, and butt to ham, pork is so much fun discovering where all the cuts come from and how they are intended to be used. This is a demonstration class where you will watch our butchers take apart a whole pig into all its cuts – Butt, Picnic, Country style ribs, Side ribs, Back ribs, Belly, Loin, Top sirloin, Hams and more!

LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:

Enter number of people attending the December 7th Butchering class here:

Sold out

then fill out your billing information at the bottom of this page.

SORRY, THIS CLASS IS NOW SOLD OUT

DATE: Wednesday, January 18th, 2012

TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave. West

LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:

Enter number of people attending the Jan.18th Sausage Making class here:

Sold out

then fill out your billing information at the bottom of this page.

The Art of the Roast

SORRY, THIS CLASS IS NOW SOLD OUT

DATE: Tuesday, January 24, 2012
TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave West

COST: $80
ABOUT THE CLASS:
In the mood for the perfect comfort food – a classic roast. But what cut of meat to choose? Do you use dry heat or wet heat? How do you season and how much to season? Why go through the extra effort of searing your roast? The Healthy Butcher’s Chef Jonathan Abrahams will teach you all this and more and in the process prep and roast four different roasts! Don’t miss this information-packed class!

LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:

Enter number of people attending the October 25 Roasting class here:

Sold out

then fill out your billing information at the bottom of this page.

Knife Skills

THIS CLASS IS SOLD OUT

DATE: Wednesday, January 25th, 2012

TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave West

COST: $80
ABOUT THE CLASS:

Lead by Head Butcher David Meli, this class will teach you about knife selection, knife sharpening, & cutting techniques. We recommend you bring your own chef's knife, a paring knife and any other knife you always use. If you don't have knives you wish to bring, no problem... we'll supply you with knives to use during the class.

LIMITED SPACE: Class is limited to 12 people.
TO REGISTER:

Enter number of people attending the January 25th Knife Skills class here:

Sold out

then fill out your billing information at the bottom of this page.

The Art of the Roast

SORRY, THIS CLASS IS SOLD OUT

DATE: Tuesday, February 7th, 2012
TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave West

COST: $80
ABOUT THE CLASS:
Just in time for Valentines, this is a great surprise evening. Spend the time learning the heart warming and stomach warming art of the roast. Of course, singles are completely welcome as well!

In the mood for the perfect comfort food – a classic roast. But what cut of meat to choose? Do you use dry heat or wet heat? How do you season and how much to season? Why go through the extra effort of searing your roast? The Healthy Butcher’s Chef Jonathan Abrahams will teach you all this and more and in the process prep and roast four different roasts! Don’t miss this information-packed class!

LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:

Enter number of people attending the February 7th, 2012 Roasting class here:

Sold Out

then fill out your billing information at the bottom of this page.

THIS CLASS IS SOLD OUT

DATE: Wednesday, February 8, 2012

TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave. West

LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:

Enter number of people attending the Feb. 8 Sausage Making class here:

Sold out

then fill out your billing information at the bottom of this page.

Poultry Class

SORRY, THIS CLASS IS SOLD OUT

DATE: Wednesday, February 22nd, 2012

TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave West

COST: $125
ABOUT THE CLASS:

Ok, finally a “hands on some breast” class. If you ever wondered how to de-bone a chicken, duck, or cornish hen, this is the class for you. Our butchers will take you through the basic anatomy of poultry and play with it in so many ways. THIS IS A HANDS ON CLASS! You will practice trussing, butterflying, spatchcocking, De-boning, "Supremes", and stuffed legs, breast and wings. The price of the class includes taking home two Certified Organic whole chickens (that you worked on) with an approximate value of $50.

LIMITED SPACE: Class is limited to 8 people.
TO REGISTER:

Enter number of people attending the Feb.22nd Poultry class here:

Sold Out

then fill out your billing information at the bottom of this page.

Intro to Butchering - Beef Hip & Loin

DATE: Wednesday, March 7, 2012
TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave. West

COST: $80
ABOUT THE CLASS:
This is a demonstration class where you will watch our butchers break down a Beef Hip and Beef Loin to produce the cuts you all know and love... from the beloved prime cuts (Striploin, Tenderloin, Rib Eye, Top Sirloin) to the classic roast cuts (Inside Round, Eye of Round, Outside Round, Sirloin Tip).

LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:

Enter number of people attending the March 7, 2012 Butchering class here:

then fill out your billing information at the bottom of this page.

THIS CLASS IS NOW SOLD OUT

DATE: Wednesday, March 14, 2012

TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave. West

LIMITED SPACE: Class is limited to 16 people.
TO REGISTER:

Enter number of people attending the March 14th Sausage Making class here:

Sold out

then fill out your billing information at the bottom of this page.

Intro to Butchering 103

THIS CLASS IS NOW SOLD OUT

DATE: Wednesday, March 21, 2012

TIME: 8pm - 10:30pm

LOCATION: 298 Eglinton Ave West

COST: $80
ABOUT THE CLASS:

Watch our butchers break down a whole lamb and a whole venison into all the cuts you know and love... from loin chops to shoulder roasts - you'll develop a new understanding of meat and the anatomy of all four-legged animals. This is an intimate class spent watching and talking to the butchers.

LIMITED SPACE: Class is limited to 10 people.
TO REGISTER:

Enter number of people attending the March 21st Lamb & Venison class here:

Sold out

then fill out your billing information at the bottom of this page.

The following form is secured by
For more details on the security used, see the bottom of the page.

Billing Information

PLEASE NOTE: We do not keep any personal information on file, including Credit Card numbers. Please fill out the form completely for each order.

First Name:

Last Name:

Phone Number #1:

Phone Number #2:

Email:

Are you claiming a gift certificate or coupon code? If so, enter details here:

Is this class being purchased as a gift?
If so, would you like us to mail a gift certificate or have one made out to be picked up in one of our stores. Include the following:
(1) name of the giftee
(2) giftee's email address (we will use it only for the reminder email a couple days before the class... we won't worry the surprise).
(3) which store you would like to pick up the gift certificate; or if you want it mailed out, please include mailing address.

Credit Card Number:

Expiry: /

Your credit card number is required to reserve your spot(s) in the class(es).

By clicking "Submit Order" below,

you agree to the

Terms of Use, available by clicking here.

PLEASE PRINT & REVIEW YOUR ORDER ABOVE CAREFULLY BEFORE CLICKING SUBMIT.

Note: If you wish to keep a copy of your

order, you must print this page before clicking submit.

Click here to print this page

Is our Online Order Form secure?

Is this simple form too good to be true you ask?

No shopping cart system to click your way through???

Yes and Yes.

Our order page uses one of the most secure encryption forms available online – specifically, AES symmetric cipher Rijndael with 256 bit encryption keys.

You may think that the form is not encrypted because as you enter information on the order page, there is no "lock" that appears at the bottom of your browser. However, while you enter data, there is no information being transferred - it's only resident on your own computer. Once you click “Submit Order”, you will notice the “lock” does appear for a quick second while your data is encrypted and sent to a third party called Cryptoheaven. We then retrieve your order from Cryptoheaven using proprietary software that transfers information in a similar secure method. If you have any other questions, please don't hesitate to ask.

If you have any questions, send an email to info@thehealthybutcher.com

If you wish to receive advance notice of upcoming seminars, fill in your name and email address in the form at the top of this web page.