Creating a sausage from scratch is both challenging and delicious, much like playing "Stairway to Heaven" on a clarinet made out of a candy cane. Master culinary creation with today's Groupon to Big Lou's Butcher Shop. Choose from the following options:
• For $85, you get a Sausage 101 class (a $175 value).
• For $85, you get a Basic Home Butchery class (a $175 value).
• For $99, you get a The Whole Hog class (a $200 value).
Inspired by Old World butcheries and bistros, Big Lou's Butcher Shop satisfies discerning carnivores with a focus on fresh, sustainable, and local meats. Butchers introduce their carving know-how in small, group-focused, two-hour classes illuminating the art of butchery. After a 10-minute lecture, students in the Sausage 101 course learn how to break down prime cuts of pork, chicken, and beef before a send-off to the grinder. Sausage scholars then guide meat-prepping neophytes as they blend eight different flavour combinations, such as breakfast sausage, bratwurst, chorizo, and sun-dried-tomato links. Students finish their masterworks by snugly swaddling the mixture in fashionable casings and then depart with up to 8 pounds of sausage for at-home consumption or bronzing and trophy-case display.
In order to appease the dining-room gods, Basic Home Butchery starts with butchery's humble roots, teaching participants how to convert simple butcher's roasts, whole chickens, and secondary cuts into table-worthy meals. The Whole Hog class forms carving companions as participants work together to break down a full swine into its primary cuts. The hands-on instruction takes pork proteges through the process of conveying a pig from butcher's table to store case, leaving students with 20 pounds of meat to take home or decoupage a chair with. Big Lou's Butcher Shop purchases its meats fresh from local pork planters such as Sloping Hill and Polderside Farms.
Two Chefs and a Table
Owners Karl Gregg and Allan Bosomworth channel their sundry culinary interests into Two Chefs and a Table, a French-cuisine-inspired bistro with a robust catering wing and a focus on delightful wines. Their laid-back eatery immerses diners in artful food preparation at the chef's table, where cooks prepare meals in the open to assuage the anxieties of claustrophobic cheeses.
The menu and its carefully selected complementary wines change with the season, variously sating appetites with fresh salmon, British Columbia boar, and a slew of other locally sourced ingredients. Occasional Wine Drinker dinners match themed five-course meals with ideal wines as patrons mingle in merriment. For special events and social gatherings, the catering service supplies appetizers and plated cuisine.