a 3917 Baronne Street

New Orleans, LA 70115
t 504.227.3830
h M, W-Sat 11a-7p, Sun 11a-5p
e info@cleaverand.co
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    A List of Cleaver & Co. Events


    March and April 2014 Classes and Demos

    Carnival has past and Lent is upon us!  Sure, the church says you should abstain from meat on Friday, but what about learning about meat on Thursday?  Reservations for our classes and demos can be purchased in the store or online through our Square Market.

    Knife Skills and Poultry Butching - 3/20 @ 6pm

    Sausage Making Class - 3/27 @ 6pm

    Hog Butchering Demo - 4/10 @ 6pm

    Lamb Butchering Demo - 4/17 @ 6pm

    By Seth Hamstead on March 6, 2014 at 6:54 PM


    Winter 2014 Classes and Demos

    It's winter in New Orleans.  The days get shorter.  We're past Christmas, solidly into Carnival season, but it is not quite Mardi Gras (at least we can have King Cake, amirite?).  What better thing to do than spend an evening with the fine folks at Cleaver & Co. learning our craft?  Reservations for our classes and demos can be purchased in the store or online through our Square Market.

    Hog Butchering Demo - 1/8 @ 6pm

    Sausage Making Class - 1/22 @ 6pm

    Duck Butchery Class - 2/5 @ 6pm

    Beef Forequarter Butchering Demo - 2/12 @ 6pm

    Lamb Butchering Demo - TBD @ 6pm

    By Seth Hamstead on December 13, 2013 at 5:34 PM


    Late Fall 2013 Classes and Demos

    Ever wondered why sausage is so tasty?  What is the difference between julienne and brunoise?  Come join us at one of our classes or demos and find out!  We have scheduled our next round of demos and classes and you can purchase your spots today online through our Square Market or in the shop

    By Seth Hamstead on October 16, 2013 at 4:09 PM


    Late Summer/Early Fall 2013 Demos and Classes

    Ever wondered why the shoulder of a pig is called a Boston Butt?  And where exactly is the Flatiron on a Veal?  And what is the deal with Hanger Steak?  Come join us at one of our classes or demos and find out!  We have scheduled our next round of demos and classes and you can purchase your spots today online through our Square Market or in the shop

    By Seth Hamstead on August 2, 2013 at 1:13 PM


    July 2013 Classes and Demos

    We are changing our demo and classes reservation system and also changing up the prices a bit.  Instead of calling or emailing the shop to reserve tickets, we are moving to Brown Paper Tickets so you can buy your tickets online at any time.  We are also lowering the price of some of the demos by also lowering the amount of meat that comes with the ticket and instead offering customers a chance to buy cuts of the animal at a 10% discount.  Students in the hands-on classes will still be able to take home the items they prepare.

    Goat Butchering Demo - 7/11/2013 6pm

    In preparation for the Slow Goat event with St. James Cheese Company, Creole Creamery, and Slow Food NOLA, we will demonstrate how to deconstruct a goat into its primal cuts and roasts and discuss the best use of each part.  Particiants will be able to buy any part we aren't using for Slow Goat at a 10% discount that night.

    Knife Skills and Poultry Butchering Class - 7/18/2013 6pm

    This interactive class will teach students the basic knife skills necessary for many recipes as they practice chopping, slicing, and dicing vegetables and work their way up to breaking down a chicken. Students will take home their chicken and vegetables which can be used in a variety of dishes and homemade stock. Knife care and maintenance will also be covered and students are encouraged to bring their own knives.

    Sausage Making Class - 7/25/2013 6pm

    Learn the art and craft of making sausages as butcher Kris Doll takes you through the process of selecting cuts to use, proper grinding techniques, mixing and seasoning tips, and casing the sausages. Students will take with them a sampler of sausages made during the class.

    By Seth Hamstead on June 13, 2013 at 4:18 PM


    June 2013 Classes and Demos

    Hog Butchering Demo - 6/10/2013 6pm - $75

    Watch head butcher Kris Doll break down half a hog as he discusses the different characteristics and uses for each cut. Participants will go home with approximately 5 pounds of fresh cut pork.

    Sausage Making Class - 6/20/2013 6pm - $75

    Learn the art and craft of making sausages as butcher Kris Doll takes you through the process of selecting cuts to use, proper grinding techniques, mixing and seasoning tips, and casing the sausages. Students will take with them a sampler of sausages made during the class.

    By Seth Hamstead on April 15, 2013 at 4:05 PM


    April 2013 Classes and Demos

    Knife Skills and Poultry Butchering Class - 4/8/2013 6pm

    This interactive class will teach students the basic knife skills necessary for many recipes as they practice chopping, slicing, and dicing vegetables and work their way up to breaking down a chicken. Students will take home their chicken and vegetables which can be used in a variety of dishes and homemade stock. Knife care and maintenance will also be covered and students are encouraged to bring their own knives.

    Sausage Making Class - 4/15/2013 6pm

    Learn the art and craft of making sausages as butcher Kris Doll takes you through the process of selecting cuts to use, proper grinding techniques, mixing and seasoning tips, and casing the sausages. Students will take with them a sampler of sausages made during the class.

    Hog Butchering Demo - 4/22/2013 6pm

    Watch head butcher Kris Doll break down half a hog as he discusses the different characteristics and uses for each cut. Participants will go home with approximately 5 pounds of fresh cut pork.

    By Seth Hamstead on February 22, 2013 at 12:01 PM


    February and March Demos and Classes

    Knife Skills and Poultry Butchering Class - 2/20/2013 6pm

    This interactive class will teach students the basic knife skills necessary for many recipes as they practice chopping, slicing, and dicing vegetables and work their way up to breaking down a chicken. Students will take home their chicken and vegetables which can be used in a variety of dishes and homemade stock. Knife care and maintenance will also be covered and students are encouraged to bring their own knives.

    Beef Fore Quarter Butchering Demo - 2/27/2013 6pm

    Butcher Kris Doll will break down the front half of a steer as he describes the various cuts that can be obtained from the shoulder chuck, rib, and brisket primals. Attendees will take with them approximately 5 pounds of steaks and roasts.

    Sausage Making Class - 3/6/2013 6pm

    Learn the art and craft of making sausages as butcher Kris Doll takes you through the process of selecting cuts to use, proper grinding techniques, mixing and seasoning tips, and casing the sausages. Students will take with them a sampler of sausages made during the class.

    Hog Butchering Demo - 3/13/2013 6pm

    Watch head butcher Kris Doll break down half a hog as he discusses the different characteristics and uses for each cut. Participants will go home with approximately 5 pounds of fresh cut pork.

    Lamb Butchering Demo - 3/20/2013 6pm

    Just in time for Easter, Kris Doll will demonstrate how to deconstruct a lamb into its primal cuts and roasts and discuss the best use of each part. Participants will receive part of the lamb to take home and enjoy. Selection of cuts will be in the order in which people sign up, so sign up early!

    Demos and classes are limited to 10 people and will take place in the Cleaver & Co. prep area, so proper attire and closed-toed, flat-soled shoes are required.

    By Seth Hamstead on December 26, 2012 at 6:45 PM


    January Demos and Classes

    Hog Butchering Demo - 1/10/2013 6pm

    Watch head butcher Kris Doll break down half a hog as he discusses the different characteristics and uses for each cut. Participants will go home with approximately 5 pounds of fresh cut pork.


    Beef Fore Quarter Butchering Demo - 1/17/2013 6pm

    Butcher Kris Doll will break down the front half of a steer as he describes the various cuts that can be obtained from the shoulder chuck, rib, and brisket primals. Attendees will take with them approximately 5 pounds of steaks and roasts.


    Sausage Making Class - 1/24/2013 6pm

    Learn the art and craft of making sausages as butcher Kris Doll takes you through the process of selecting cuts to use, proper grinding techniques, mixing and seasoning tips, and casing the sausages. Students will take with them a sampler of sausages made during the class.


    Demos and classes are limited to 10 people and will take place in the Cleaver & Co. prep area, so proper attire and closed-toed, flat-soled shoes are required. Reservations are recommended.

    By Seth Hamstead on December 3, 2012 at 12:48 PM


    Slow Food Terra Madre Day

    In association with Slow Food New Orleans, Cleaver & Co. will be hosting a Terra Madre Day event to celebrate the bounties of Mother Earth. Communities around the world are celebrating local and sustainable food this December 10 in Slow Food International's fourth Terra Madre Day. In 2011, almost 200,000 people in 125 countries across five continents participated in over 1,000 individual events to protect, enjoy and promote food from small-scale farmers and producers.

    The event is open to the public and will run from 6-9 pm. Kris Doll of Cleaver and Co. will conduct butchering demos during the event. Swirl Sensational Wines will pour tastings of 4 biodynamic wines from Bizou Wines. A selection of dishes, from locally sourced foods, will be prepared by Slow Food NOLA Chair Gary Granata, PhD, RD and fellow Chef & Nutritionist Casey Miller, RD. Music will be provided by the Small Batch String Band.

    The price for the butchering demos is $10 and attendees will receive a 10% discount on demo meats. The wine tasting is also $10. Dishes will range from $5-10. Slow Food NOLA memberships will be available at the event, with current and new members receiving event discounts. Space for the butchering demo is limited and will be first come, first served.

    By Seth Hamstead on November 28, 2012 at 1:21 PM


    Eat Local Challenge Talk with Gonsoulin Farms

    Shannon Gonsoulin of Gonsoulin Land and Cattle will be joining Cleaver & Co. for a discussion about the health and environmental benefits of grass fed beef and his experiences as a cattle rancher in Louisiana. This lecture is part of the NOLA Locavores Eat Local Challenge.

    By Seth Hamstead on May 28, 2012 at 5:31 PM
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