Whole animal butchery and sausage making class from our very own chef!
Come join Vine and Branch Ranch and Chef Nate Whitley (of the Modern Hotel and Bar) for a day with flesh. Nate will show you how to break down a pig and a lamb. You will get Nate’s experience of not only breaking down the animal but what parts are best for what and how to prepare them.
Nate will then show you how to grind and make your own sausage, just like the wonderful sausages he serves on the menu at the Modern. Nate will also teach you how to make a Terrine or pate.
This class includes 2 glasses of wine or cider and a small break for lunch. (you will have time to order of Vine and Branch’s menu and take in the veiws) We are only offering this class to 9 people so do not miss out.
You will also get to take home some of the meat, sausage and terrine!
Get your tickets now, as they are limted!