Thanks to Heather Bean for the post about one of the neighbourhood’s newest additions! (Stock-in-Trade was a regular fixture at our farmers’ market this past summer, so here’s how to find them year-round)
During the day, Stock-in-Trade is our newest (and very excellent) local butcher, just west of Linsmore on the Danforth. But they’re aiming to be an evening destination as well, with bi-monthly classes and supper clubs. Both kick off over the next two weeks.
Stock-in-Trade’s first class convenes this Thursday (November 20) from 7:30-9:30, where their house butcher, Miss Mo, will be teaching Butchery 101. Under the eye of their Sanagan’s-trained instructor, students will learn how to disassemble whole chickens and trim pork shoulders into pork roasts. Participants will also learn basic butchering skills such as knife holding and sanitation techniques. Equipment is provided, and participants take home the fruits of their butchery. Cost is $45 per person. Night classes will take place twice a month, with topics ranging from sausage making to meat marinades (cost per class depending on the topic).
If you’re more into the eating end of the butchery process, you can sign up for Stock-in Trade’s inaugural Supper Club to be held at the shop on November 26, starting at 7:30. For $55 (BYOB, no corkage), Jason Becker and BJ Verano will serve a five-course bistro-style menu that looks amazing (see below). There are just ten places at the table, so if you’re interested, reserve now.
To stay informed about these and other events, call 416.792.5059, send a note to info@stockintrade.com or find them on Twitter at @stockintradeto. stockintradeto.com
And if you haven’t stopped by for a sandwich at lunch, do yourself a favour!
Supper Club Menu:
Start
Lamb pastrami reuben melt
First Course
Five ways of beef
Dry aged rib eye & watercress salad
Proper steak tar tare
Roasted bone marrow on toast
Pickled beef tongue with mustard & pickles
Crispy sweetbreads & Brussels sprouts
Second Course
House wild boar bangers & celeriac mash
Bourbon sour cherry jus, apple mustardo
Third Course
Game & fowl Cassoulet
Green salad
Finish
Sugar pie with salted caramel ice cream
