Eco-minded butchers share their knowledge
Since opening in early 2011, Fairfax Avenue butcher shop Lindy and Grundy has distinguished itself in many ways: It stocks only local, pasture-raised organic meats, has an active social-media presence and is run by two women with both a business and a romantic partnership.
Now Lindy and Grundy is innovating again with a series called School of Butchery 101. These three-hour classes take place around the chopping block, where Erika Nakamura (aka Grundy) butchers daily. They include hands-on classes such as Poultry 101 (January 17, 7 p.m.; $125), in which students learn to truss, quarter and spatchcock and get pointers on cooking the two heritage pasture-ranged birds they'll take home (hint: leaner birds mean slower roasting times). There's also a beginner's sausage-making class.
Other classes are informative, demonstration-based sessions, with Nakamura butchering a lamb, or breaking down a half hog or a beef quarter, while wife Amelia Posada (aka Lindy) assists. Classes (see the schedule here) range from $100 to $185 and all include take-home pieces of meat. We're thinking of serving it to guests--we'll be the envy of even our foodiest friends.
Lindy and Grundy, 801 N. Fairfax Ave.; 323-951-0804 or lindyandgrundy.com