Classes
We value teaching as much as we value the craft itself. We enjoy sharing what we do with people who are interested in our craft. Our goal is to show everyone that making charcuterie is not as intimidating as it seems. Teaching classes also allows us to extend the conversation about food beyond our outdoor markets. We offer classes on pickling, sausage making, meat curing, and making pates and rillettes at home.
Class Schedule
Our Next Class: The Secrets of Making Good Sausage
We're excited to announce our next Sausage-Making Class at 61 Local. To register for the class, click on the link below.
February 19: The Secrets of Making Good Sausage
The class includes tastings of the sausages we will make paired with local craft beers. We will be translating our recipes and techniques for the home kitchen so you, too, can make well-seasoned, perfectly textured sausages with distinct flavors. We will discuss butchery, meat sourcing, different cuts of meat, and equipment you could use at home.
The class is on Tuesday, February 19 from 7 pm to 9:30 pm. 61 Local is at 61 Bergen Street (at Smith Street) in Carroll Gardens. We hope to see you there.
Consulting
We offer charcuterie consulting for restaurants and shops that would like to begin making their own sausages, pates, terrines, smoked and cured meats. We will develop recipes on site and come up with a plan to produce charcuterie given the goals of the business and resources available.
We value teaching as much as we value the craft itself. We enjoy sharing what we do with people who are interested in our craft. Our goal is to show everyone that making charcuterie is not as intimidating as it seems. Teaching classes also allows us to extend the conversation about food beyond our outdoor markets. We offer classes on pickling, sausage making, meat curing, and making pates and rillettes at home.
Class Schedule
Our Next Class: The Secrets of Making Good Sausage
We're excited to announce our next Sausage-Making Class at 61 Local. To register for the class, click on the link below.
February 19: The Secrets of Making Good Sausage
The class includes tastings of the sausages we will make paired with local craft beers. We will be translating our recipes and techniques for the home kitchen so you, too, can make well-seasoned, perfectly textured sausages with distinct flavors. We will discuss butchery, meat sourcing, different cuts of meat, and equipment you could use at home.
The class is on Tuesday, February 19 from 7 pm to 9:30 pm. 61 Local is at 61 Bergen Street (at Smith Street) in Carroll Gardens. We hope to see you there.
Consulting
We offer charcuterie consulting for restaurants and shops that would like to begin making their own sausages, pates, terrines, smoked and cured meats. We will develop recipes on site and come up with a plan to produce charcuterie given the goals of the business and resources available.