The Healthy Butcher - Live to Eat Seminars & Butchering Classes

DATE: Thursday, April 11th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
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.

COST: $70.00 (per attendee)
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.

DATE: Wednesday, April 24th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
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 10 people.

DATE: Tuesday, April 30th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
ABOUT THE CLASS:
Taught by our renowned superstar Executive Chef Jonathan Abrahams. In this class we will cover the basics of selecting, dressing, cleaning and cooking fish. We will teach you how to fillet round fish and examine and demonstrate five different cooking methods; grilling/broiling, pan roasting, baking, poaching and frying. This class is part demonstration and part hands-on. Please feel free to bring your own fillet or boning knife.
LIMITED SPACE: Class is limited to 10 people.

DATE: Thursday, May 2nd, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $70.00 (per attendee)
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.

DATE: Thursday, May 9th, 2013
TIME: 8pm - 10:30pm
LOCATION: 565 Queen Street West
COST: $80.00 (per attendee)
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.

DATE: Tuesday, May 14th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $70.00 (per attendee)
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.

DATE: Wednesday, May 15th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $125
ABOUT THE CLASS:
Finally a “hands on some breast” class... quickly becoming one of our most popular classes. 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. This is a great way to save money going forward by buying whole chickens instead of cut up pieces!
LIMITED SPACE: Class is limited to 10 people.

DATE: Thursday, May 23rd, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $125
ABOUT THE CLASS:
Finally a “hands on some breast” class... quickly becoming one of our most popular classes. 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. This is a great way to save money going forward by buying whole chickens instead of cut up pieces!
LIMITED SPACE: Class is limited to 10 people.

DATE: Tuesday, May 28th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
ABOUT THE CLASS:
Taught by our renowned superstar Executive Chef Jonathan Abrahams. In this class we will cover the basics of selecting, dressing, cleaning and cooking fish. We will teach you how to fillet round fish and examine and demonstrate five different cooking methods; grilling/broiling, pan roasting, baking, poaching and frying. This class is part demonstration and part hands-on. Please feel free to bring your own fillet or boning knife.
LIMITED SPACE: Class is limited to 10 people.

DATE: Wednesday, May 29th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $70.00 (per attendee)
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.

DATE: Wednesday, June 5th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
ABOUT THE CLASS: By popular demand, we proudly present the first Charcuterie class and plan to offer a series. In this Part 1, we will cover brining and smoking. We cover why we brine meat and smoke it. Learn how and why we use these cooking techniques, either as a form or preserve, colour retention, moisture retention, and flavour enhancing. Sample finished products freshly out of the smoker!
LIMITED SPACE: Class is limited to 10 people.

DATE:Wednesday, June 19th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $70.00 (per attendee)
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.

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).

DATE: Wednesday, June 26th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
ABOUT THE CLASS:
Taught by our renowned superstar Executive Chef Jonathan Abrahams. In this class we will cover the basics of selecting, dressing, cleaning and cooking fish. We will teach you how to fillet round fish and examine and demonstrate five different cooking methods; grilling/broiling, pan roasting, baking, poaching and frying. This class is part demonstration and part hands-on. Please feel free to bring your own fillet or boning knife.
LIMITED SPACE: Class is limited to 10 people.

DATE: Thursday, July 11th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
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.

DATE: Wednesday, July 17th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
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 10 people.

DATE: Tuesday, July 23rd, 2012
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Avenue West

COST:$80.00 (per attendee)
ABOUT THE CLASS:
This is a demonstration class where you will watch our butchers break down a Beef Chuck and Rib to produce a variety of roasts and cuts - from Blade Steaks to Brisket, from Rib Steaks to Skirt. This class, combined with the "Intro to Butchering - Beef Hip & Loin" are a complete guide to butchering whole beef.

DATE: Thursday, July 25th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $70.00 (per attendee)
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.

DATE: Tuesday, July 30th, 2013
TIME: 8pm - 10:30pm
LOCATION: 298 Eglinton Ave., West
COST: $80.00 (per attendee)
ABOUT THE CLASS:
Taught by our renowned superstar Executive Chef Jonathan Abrahams. In this class we will cover the basics of selecting, dressing, cleaning and cooking fish. We will teach you how to fillet round fish and examine and demonstrate five different cooking methods; grilling/broiling, pan roasting, baking, poaching and frying. This class is part demonstration and part hands-on. Please feel free to bring your own fillet or boning knife.
LIMITED SPACE: Class is limited to 10 people.