An entry level, small classroom setting, with an overview of the cheese making process. By tasting examples of cheese in each of the 5 general classification, you will experience the nuances that differentiates one from another. We have the largest artisan cheese selection in the area.

We have 2 classes!

Great soup doesn’t come as easily as it may seem. And it comes in handy when you live in the Midwest. You’ll learn about solid base, proper ingredients, styles of soups and great garnish. There are only 18 seats available, so hurry and reserve your spot. 

Yes, that’s right. Close those cookbooks, hide those recipes cards and magazine cut outs! Learn to cook with out recipes. We will create 4 dishes and taste them all.

$60 per person excludes tax and gratuity

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“For years I have flocked to temples of porcine delight. I have paid my respects at Paul Kahn’s“Blackbird” and Rob Levitt’s “the butcher & larder” establishments, I have shared a butchers block with Matt Millar “The Reserve”. We (Food Dance) as a restaurant have sourced the best local pork our area has to offer and we have butchered over 20 whole hogs. It’s process of getting to know our local terrain and how the breeds will cook, grind and cure. All of this has led us to start a charcuterie program to bring back to the area old world flavor and technique of patience. We are crafting terrines, sausages, pate, and cured meat. All of us at the restaurant look forward to sharing these flavors, and continuing to explore the craft of butchery and charcuterie.” We want to share with you the techniques of butchering. ~Chef Robb Hammond

Chef, a Butcher’s Guild member, demonstrates butchering techniques with chicken, whole hog, beef and limited hands on sausage making.

Register online