Classes

Experiences: (all classes start at noon and will run until 2:00)

-Sausage Making Class

Venue: Red Hog (2622 Frankfort Ave. Louisville, KY 40206)

Dates Available: January 11 & February 22

Overview:

This session emphasizes the importance of using as much of the whole animal as possible, turning it into a variety of delectable sausages. You will learn how sausage is actually made and return home with some insights to how Red Hog mirrors traditional butchery technics and flavors.

Price per Person:

$200 (includes take home parcel and snack + cocktail afterwards). Maximum class size is 10 people.

-Ultimate Chicken Breakdown

Venue: Red Hog (2622 Frankfort Ave.)

Dates Available: January 18 & March 1

Overview:

Designed with the home cook in mind, participants will learn how to hone their knife skills and efficiently transform a whole chicken into its key parts. Emphasis will be placed on how to utilize the entire bird, creating everything from RH’s popular smoked chicken dish to a rich stock that will enhance a wide variety of dishes at home.

Price per Person:

$200 (includes take home parcel and snack + cocktail afterwards). Maximum class size is 10 people.

-Whole Hog Breakdown

Venue: Red Hog (2622 Frankfort Ave.)

Dates Available: January 25 & March 8

Overview:

From the Boston Butt to pig’s ear dog treats, this class will demonstrate the art of whole animal butchery. Participants will learn how the butchers select key cuts from each animal, as well as the importance of utilizing every component to the greatest degree possible.

Price per Person:

$200 (includes take home parcel and snack + cocktail afterwards). Maximum class size is 10 people.

-Live Fire Tutorial

Venue: Red Hog

Dates Available: February 1 & March 15

Overview:

Join Red Hog Pitmaster Dustin Dean for an in-depth course on how to control and feed the flames for your next live fire cookout. Learn the intricacies of utilizing smoke as a flavor component in cooking and tap Dustin’s knowledge of the best wood to use, and how to store and care for it year-round.

Price per Person:

$200 (includes take home parcel and snack + cocktail afterwards). Maximum class size is 10 people.

-Pickling Class

Venue: Red Hog

Dates Available: February 8 & March 22

Overview:

Pickling is an ideal way to preserve your garden or Farmer’s Market harvest. Red Hog’s Chefs de Cuisine, Dylan Sortman and Ben Freibaum, will share the secrets of creating the ideal brine, and demonstrate new ways to incorporate unique flavors into your next pickling endeavor.

Price per Person:

$200 (includes take home parcel and snack + cocktail afterwards). Maximum class size is 10 people.