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The Farm and Fisherman

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Latest About The Farm and Fisherman

The Farm and Fisherman’s Butchering Classes Are Back

Josh Lawler demonstrating butchering technique.

Josh Lawler demonstrating butchering technique.

If, like most of us, you didn’t grow up on a farm and inherit the art of butchering from your grandfather like Chef Joshua Lawler of The Farm and Fisherman, you’re in luck—he is once again offering the chance to learn the basics of whole animal butchering.

For three afternoons this winter at noon, Lawler will demonstrate his butchery skills at the restaurant’s dining-room-turned butcher shop. Following the classes will be a communal dinner featuring a variety of dishes made of the fresh meat, and guests are encouraged to bring their own wine, beer, and spirits to elevate their experience.

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Spring Butchering Classes at The Farm and Fisherman

Chef Lawler with a pig's head.

Chef Josh Lawler with a pig head.

PETA might have a problem with it, but over here at Foobooz we are very pro-carving up animals. So too, apparently, is The Farm and Fisherman, which is reprising its Spring Butchering Class from last year.

The series will be taught by  owner/chef Josh Lawler. The dates (and their associated meats and prices) are Sunday April 26 (pig, $125), Sunday May 17 (poultry, $81) and Sunday June 14 (pig and spring vegetables, $125).

Classes are limited to 15 guests and will include a two hour lecture followed by a four course meal featuring the meat that was the subject of the lecture. Reservations should be made by calling the restaurant directly at (267)687-1555.

The Farm and Fisherman [Foobooz]

Butchering Classes at the Farm and the Fisherman

Colleen and Josh Lawler | Photo by Jason Varney

Colleen and Josh Lawler | Photo by Jason Varney

Panicking for a last second foodie gift? Well if our gift guide didn’t help, maybe this will. The Farm and Fisherman chef/owner Josh Lawler is hosting a series of butchery classes this winter.

The three hour classes begin Sundays at noon at the Farm and Fisherman’s Pine Street location and includes butchery, cooking techniques and a sausage demonstration. The class ends with a five-course dinner featuring what was prepared in class.

Classes are $125 per person and classes are limited to 15 people.

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