UPCOMING CLASSES & EVENTS
Stay tuned for what we are cooking up next!
PREVIOUS CLASSES & EVENTS
a whole-animal butchery class
Email email@example.com to sign up!
~ This class is limited to 6 attendees.
~ We kindly ask for proof of vaccination to participate.
~ All cancellations must be made five days prior to the date of the class in order to receive a full refund.
In this four hour hands-on class, we will break down a whole lamb, muscle by muscle, while discussing the cultural and culinary significance that lamb, and to a greater extent, sheep, have to offer. You’ll get to hand-cut lamb chops, grind fresh shoulder, and learn to butterfly a lamb’s leg for the grill! By the end of the class, we will have broken the lamb down into various cookable cuts that you will be able to take home and enjoy!
Each student can expect to leave the class with approximately 5-7 lbs of locally raised, 100% grass-fed lamb.
We will end the class sharing some tasty bites of charcuterie, cheese, and natural wine.
a pop-up ramen shop
FIRST COME, FIRST SERVED!
We are thrilled to host RayRay Ramen and turn wolfpeach into a Tokyo-style bar for the evening, serving ramen, skewers, oshizushi & other snacks, plus sake and other liquid treats alongside our normal beverage options!
In honor of Asian American + Pacific Islander Heritage Month, proceeds from this pop-up will be donated to Unified Asian Communities, which aims to "unify and empower Asian communities across the globe through civic engagement, community service, & member-led initiatives."
A wine class taught by
$49 per person
5 wines, 1 snack, bottle discounts
And please join us after class for a special Happy Hour featuring additional wines selected by Jim!
"There's something new blooming in American wine. A rising generation of people is working to close the gap between 'farmer' and 'winemaker' -- rather than seeing them as two separate jobs. What's being made into wine is more and more not the same handful of 'international varieties' packaged and sold as brands, but instead a diverse array of plants that are actually happy to grow where they're planted. And where that's happening is more varied than ever: not just a couple of prestige AVAs on the West Coast but a whole slew of places like (get ready for a looong list of places I've tasted things I'm excited about!) the Driftless Area in Wisconsin, Texas Hill Country, Baja California, the Shasta-Cascades, the Niagara Escarpment, Vermont's Champlain Valley, Virginia's Blue Ridge Mountains, the Western Slope of Colorado.... And a lot of this has happened only in the last 5-10 years. In other words, it's an exciting moment to revisit what wine in North America can mean, and taste a whole new world of possibilities."