There are only 6 spots for this exclusive event on May 8th from 5-7pm.
We will do a forequarter breakdown and butchery discussion with a veal piccata sausage demo lead by our team, headed up by chef/co-owner John Blevins and co-owner Analiesa Gosnell.
Participants will get 1lb sausage and 2lbs ground veal to take home – plus all the badass butcher skills and cooking tips!
