This is one of my favorite spots in West Seattle, ranks right up there with Prost it is exciting to see that they are undergoing remodeling to be able to better serve their customers who are devout to say the least. Check them out once they reopen and give 'em your support! Nothing better than a good local butcher! except maybe a good pub, but thats another story.
Construction on the kitchen at the back of our West Seattle store is having several effects beyond the to-be-expected constantly-improving state of the construction site itself: it's making us broke, and it's making us bored.
Of course our owner, Chef/Butcher/Head Swine Guy Gabriel Claycamp, is not down at the shop actually swinging a hammer (we admit, that could be dangerous for all involved; damn it, Jim, he's a chef, not a contractor). A guy like Gabriel, filled with boundless energy and enthusiasm, can only sit around and write recipes, cost out products, and do paperwork for so long before he begins to almost vibrate with nervous energy.
Put that together with the way construction sucks money, which is to say, really quickly, and you have us now scratching our heads for something Gabriel can do to raise additional funds for the remodel. It didn't take us long to get to this idea:
The Swinery is Offering Cooking Classes!
We're starting off with one Pig Breakdown class, in which we'll show you how to break down a whole pig into market cuts while you sip cocktails and munch on delicious cured meats. This class will be open for general enrollment.
Then we've got a double-handful of dates open for you to book a private class in your home. You gather your friends, we'll bring the food, and it'll be a hands-on, dinner-party class in our old style. We've got four menus to choose from.
Details on these classes to follow very soon. Just wanted you to start getting excited!
