The Master Crafters: Boucherie Meats
Eat Real Festival and Food Craft Institute invite you to learn from the masters! Join us each month as we team up with Off the Grid to bring you hands-on workshops & demonstrations focusing on the craft of artisan food.
March’s installment of Master Crafters is a whole-hog breakdown of our upcoming Business of Butchery Master Course. Students enrolled in the course will spend three weeks visiting farms, slaughterhouses, and butcher shops throughout Northern California, including Oakland, San Francisco, Chico, and Siskiyou Counties, gaining their butchering chops from some of America’s foremost masters of the craft.
On March 19th, FCI will offer a special breakdown of our upcoming butchery course. Visitors to Off the Grid: Uptown Oakland will learn what it means to make it in meat the meat industry from Business of Butchery alumni Peter Jackson. Peter is the owner and head butcher of Boucherie Meats, a monthly pop-up meat shop named for the Cajun tradition of gathering community to butcher hogs. Take part in this tradition as Peter brings Bayou butchery to the Bay Area during a one-hour demonstration showcasing the craft of creating Cajun boudin and andouille sausages. Be sure to visit the Food Craft Institute table following the demonstration to learn how to kickstart a career in both butchery and business.
Thursday, March 19th, 5:30 – 6:30
Off the Grid: Uptown Oakland
*Free of Charge*