• Smoke Series: Brisket

    Thursday, September 19th | 6-8 pm

     

    We've partnered with our friend and smoking master, Shelton Steele, for a special smoking series to help you elevate your barbecue game.


    What to Expect:

    • Learn the nuances of using different ingredients for smoked pork brisket (i.e. charcoal vs. wood and different kinds of rubs)
    • Get advice on how to build a great smoking fire for the smoker you have or are looking to buy
    • Discover how time and temperature affect the end taste and texture
    • Learn how to finish and prepare your brisket for serving
    • Enjoy tasty, smoked brisket prepared during class, as well as locally-sourced beverages including beer and wine, plus house-made and local charcuterie and cheese
    • Meet Shelton and ask questions
    • Take home PDF notes and recipes from the class
    • Enjoy 10% off your next pork purchase and your next Chop Shop class.

    Sign up early and save! See ticket page for more details.

  • Beef Butchery (Front Quarter)

    Thursday, October 3rd | 6-8 pm

     

    Watch and learn as our Head Butcher and Co-owner breaks down an entire front quarter of dry-aged Apple Brandy beef.

     

    What to Expect:

    • Watch our head butcher complete a live demonstration of breaking down the front quarter of a steer
    • Learn about different beef cuts, including Denver, Chuck-Eye, Rib-Eye, Skirt Steak, and more!
    • Discover the differences between often-confused names of popular cuts and learn about cuts you’ve probably never heard of
    • Learn the cooking techniques for different cuts of beef (and as you'll discover, we'll teach you how to maximize the meals you can cook from this section of a beef)
    • Enjoy local and house-made charcuterie and cheeses, as well as beer and wine.
    • Take home beef that you cut during class, PDF notes, and recipes.
    • Enjoy 10% off your next beef purchase and your next Chop Shop class.

    Where does our beef come from?

    All of our beef comes from Apple Brandy Farms, a local third-generation family farm dedicated to producing all-natural, pasture-raised beef. Located in the foothills of Western North Carolina, Apple Brandy knows the pedigree and complete history of each animal they raise and they never use synthetic hormones or unnecessary antibiotics.

     

    Sign up early and save! See ticket page for more details.

  • Farm to Fare: An Evening with Camas Davis and Adam Danforth

    Saturday, October 5th | 5-9 pm

     

    There is a short list of nationally recognizable names in the art of butchery and both Camas Davis and Adam Danforth make the grade. On Saturday, October 5th, Hickory Nut Gap and Chop Shop Butchery join together to bring this dynamic due into Western North Carolina for an intimate dining and butchery event. A strong supporter of ethical and sustainable meat production and consumption, the Appalachian Meat Collective has joined the festivities to also help further promote Hickory Nut Gap’s mission to ‘build community through agriculture’.

     

    Evening Itinerary

    5:00 pm-5:30 pm - Guest Arrival and Cocktail Mingle
    5:30 pm-7:00 pm - Live Whole Hog Butchery Demo on stage with Adam and Camas
    7:00 pm-9:00 pm Chef Dinner, Book Signing, and Photo Op with the special guests

  • Whole Hog 2.0 (Advanced)

    Thursday, October 17th | 6-8 pm

     

    By request from some of our class regulars, we’re opening an advanced Whole Hog Butchery series to the public!

     

    *NOTE: We do ask that you attend a Whole Hog 1.0 Course before signing up for this one.
     

    What to Expect:

    • You’ll butcher half of a Heritage breed hog yourself with professional assistance
    • This class is limited to 6 to 8 students so that we can maximize the time you spend butchering
    • All students get to take home some of the pork that they cut during the class.
    • Before the class begins, you’ll get to enjoy some of our house-made and local charcuterie as well as wine and beer. 
    • Take home PDF notes and photos from the class!
    • Enjoy 10% off all pork from our shop and any future classes you sign up for.
    Where does our pork come from?
    We carefully source our pork from two trusted, North Carolina farms: Warren Wilson Farm and Hickory Nut Gap.

  • DIY Sausage & Beer

    Thursday, November 7th | 6-8 pm

     

    Join our butchers, Rob Jones and Matt Helms, and our friends from a local brewery (TBA) for an evening of beer and house-made sausage! In this two-hour, hands-on class you'll learn the techniques to make your own sausages at home.

     

    What to Expect:

    • Learn about the different ingredients and spices that go into numerous kinds of sausages
    • Discover how to pair each kind of sausage with other ingredients and beverages
    • Mix, grind, and shape your own sausages in our professional cut room
    • Meet our butchers and ask questions
    • Get a taste of local and house-made charcuterie, as well as beer and wine.

    • Take home lots of sausage, PDF notes, and recipes from the class

    • Enjoy 10% off your next pork purchase and your next Chop Shop class.

    Where does our pork come from?
    We carefully source our pork from both Warren Wilson Farm and Hickory Nut Gap.
     

    Sign-up early and save! See ticket page for more details.

  • Smoking Turkey

    Thursday, November 21st | 6-8 pm

     

    Just in time for Thanksgiving, we're partnering with smoke master, Shelton Steele, to offer a special smoking turkey class. Build confidence in your sourcing, preparing, cooking, and serving before the big show at the holiday table with your friends and family.

     

    What to Expect:

    • Learn the basics of prepping, brining, smoking, and carving turkeys.
    • Discover the nuances of using different ingredients for smoked turkey (i.e. charcoal vs. wood and different kinds of rubs)
    • Get advice on how to build a great smoking fire for the smoker you have or are looking to buy
    • Enjoy tasty, smoked turkey prepared during class
    • Enjoy locally-sourced beverages including beer and wine, plus house-made and local charcuterie and cheese
    • Take home PDF notes and recipes from the class and feel confident in smoking a turkey for the big day!
    • Enjoy 10% off your next Chop Shop class.

  • Beef Holiday Roast

    Thursday, December 12th | 6-8 pm

     

    Be prepared for the holiday! Build confidence in your sourcing, preparing, cooking and serving before the big show at the holiday table with your friends and family.

     

    What to Expect:

    • We’ll discuss where your roast is from, where it’s located on the animal, and why it has the characteristics it does.
    • Our professionally-trained chefs will share with you the proper preparation and cooking techniques, and the easiest way to serve your guests.
    • We’ll get to eat the examples, along with wine, cheese, and charcuterie.
    • Take home notes and recipes from the class.
    • Enjoy 10% off your next beef purchase from our shop and your next Chop Shop class.

    Where does our beef come from?
    All of our beef comes from Apple Brandy Farms, a local third-generation family farm dedicated to producing all-natural, corn-fed beef. Located in the foothills of Western North Carolina, Apple Brandy knows the pedigree and complete history of each animal they raise and they never use synthetic hormones or unnecessary antibiotics.
     

  • Private Classes

    For information on private classes please send us a message below or call the shop @ 828.505.3777!

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