A “How to Slice it” at the Brooklyn Brewery: Our Butchery 101

Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.

Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.  

How to Slice it is the latest installment in our popular How to series that we host with the Brooklyn Brewery.  Check out the line-up of what’s in store:

Fleisher’s Grassfed and Organic Meats is going to be showing us how to tie a roast.

Brooklyn Cured will let us in on the secrets behind stuffing a sausage.

Marlow & Daughters will butcher a bird before our very eyes.

You can count on samples from each lecturer and Brooklyn Brewery beers will also be available for purchase for just $5.  It gets better – the Feed Your Hole truck will be parked outside with Porkys Dogs and SYC Fuk Sliders available for purchase.

Tickets are a steal at just $5 and are just a click away (here).  Whether you’re new to the series or haven’t missed one yet, we hope you’ll join us on Wednesday!

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.