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Jose Luis Villegas / jvillegas@sacbee.com

Taylor's Market announces latest series of butchering classes

Published: Tuesday, Feb. 11, 2014 - 1:19 pm

Keeping a close relationship with a butcher is a must for all home chefs and cooking enthusiasts, but some hands-on skills can also go a long ways in the kitchen when it comes to preparing meats. Sure, your favorite butcher can easily trim a rack of ribs St. Louis style and remove the membrane, or trim a pork shoulder to your liking. But if you want to become more adept at some butchering basics, Taylor’s Market in Land Park has you covered.

The local grocer is once again offering its popular series of butchering classes, which will be held through October. Its initial class, “Butchering 101” on Feb. 22, is already sold out but spots are still available for five other classes. Upcoming topics include sausage making, grilling, the proper way to break down a lamb and much more. Classes cost $40, and seats can be purchased here. Note that a 10 percent discount is available when purchasing tickets to three or more classes, and the class includes a light lunch.

Here’s the list of classes, with descriptions provided by Taylor’s Market:

Focus on Lamb

Saturday, March 22

Taylor's Market's Danny Johnson presents a class that helps home butchers and home cooks understand lamb butchering techniques and styles of preparation, including cuts, preparation and cooking techniques.

The Pig and Sausage, Too!

April 26

This class is all about pork, including cuts, preparation, cooking techniques and sausage-making.

The Grill

May 17th

Summer is approaching and it’s time to fire up the grill! This class is all about grilling, from beef to poultry and seafood, including suggested cuts, preparation and grilling secrets! Taylor's Market butcher Danny Johnson will be joined by one of the chefs from Taylor's Kitchen restaurant.

Hunter's Special ~ Focus on Hunting and Care of Big Game

Aug. 9

Join Taylor's Market Butcher Danny Johnson for a class on how to care for your animal after harvest. Johnson will demonstrate ways for you to make the most of the game you put on your table.

The Pig and Fall Specialties

Oct. 25

This class will be all about pork, including cuts, preparation, cooking techniques and special items for fall.

FROM THE BEE:

Taylor’s Market butchers wow the judges in Oakland’s Flying Knives contest

Read more articles by Chris Macias



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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