Harvest Butchery Classes in an Oregon Vineyard
Road Trips Foodies know all the old jokes about making sausage, but here’s an opportunity to learn the truth.
“Harvest Butchery I: Sausage Making” is a hands-on class with Zeph Shepard of Proletariat Butchery at Elk Cove Vineyards, 27751 NW Olson Road, Gaston, Oregon (about 25 miles west of Portland and 2.8 miles west of Gaston, between Forest Grove and McMinnville).
Sausage-making is just good kitchen economy, the organizers point out. What would ordinarily be pork and fat scraps of little use are transformed into “morsels of nutrition”.
It’s set for 11 a.m. to 2 p.m. October 7, 2017. Fee is $175 — and that includes a “meaty” lunch served with Elk Cove wines and “hand-made sausage to go”.
There’s a second option a week later. “Harvest Butchery II: Bacon Making” takes place from 11 a.m. to 2 p.m. October 14, 2017, with the same instructor at the same location. It’s also $175. The third in the series, “Harvest Butchery III: Lamb” is from 11 a.m. to 2 p.m. October 21, 2017, and costs $275.
(Photo courtesy of Elk Cove Vineyards)
