Stock-in-Trade – lunches, butchery classes, supper club and more!

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)

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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

 
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